Jean Immerwahr’s Puris and Chapatis
(indian breads)
 
 

Makes 12-14

Time:  12 minutes for dough, 15 minutes for cooking


2 cups whole wheat flour (use half or all white for puris)

1 tbsp cooking oil or soft butter

1 tsp salt

3/4 cup water (approximately)

Salad oil for frying puris

 

1.  Mix flour, salt and oil in medium bowl with fork, spoon or fingers.


2.  Add water gradually until mixture becomes a soft dough.


3.  Knead well on lightly floured surface 5-7 minutes until dough is satin-smooth and elastic.  Cover with a damp cloth and set aside 30 minutes.  Knead lightly again before rolling.


4.  Divide dough into 12-14 small pieces and roll each into a ball with flour dusted hands.


5.  Flatten each ball and roll into a paper-thin circle on lightly floured board.  Spread out on wax paper until ready to fry, covered with a damp cloth.


To cook

In deep skillet or deep fat frypan, heat salad oil (one-third depth of pan) to nearly smoking point.  Fry each puri separately over medium heat using slotted spoon.  Spoon hot oil quickly over top of puri to make it rise; turn over.  When light golden brown on both sides, remove from pan, drain on brown paper.  Keep warm in a low temperature oven.  Serve as soon as possible. 


Delicious stuffed with potato curry.


For chapatis

Follow same directions as for puri to prepare dough.  To cook, place few dough circles at a time on medium hot, ungreased grill.  Cook on one side briefly until first bubbles begin to appear.  Then turn over.  Rotate chapati as it cooks to prevent burning or sticking.  Press edges with a small clean cloth as bubbles appear.  The chapatis should puff up quickly.  (Don’t worry if they don’t.  They are still delicious).  Butter on one side, keep hot in a cloth napkin in oven until ready to serve.  Cooking should be quick.  Chapatis should not get hard.


These breads are fun to make.  Children especially enjoy helping.

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