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PURIS
•
2 cups white flour
• 2 1/2 Tablespoon ghee or ghee solids
• little over 1/2 cup water
• ghee for deep-frying
Add
ghee solids to flour and mix with hands until flour is consistency of
coarse corn meal. Add water a little at a time; keep mixing. Knead dough
about 10 to 15 minutes. Cover with a dampened cloth and let sit about
1/2 hour. For rolling, rub a little ghee on a table top and onto rolling
pin. Pinch off bits of dough into balls 1 1/2" in diameter. Roll
into round, flat, thin puris. It takes a little practice to get them
perfectly round.
Place puri in hot ghee. Push it to the bottom and bathe it in ghee.
It will rise up and puff up, like a balloon. Turn over quickly; remove
with tongs. To drain them nicely, prepare in advance a cardboard box
lined with paper toweling. Stand puris up in long lines to drain. Puris
are traditionally served plain, but they may be sprinkled with confectioner's
sugar or spread with chopped walnuts, raisins and honey. They are delicious
served with fruit chutneys or with wet cauliflower and potatoes.
If you know of a vegetarian recipes that you would like to shares with the yearly hundreds of thousands of readers of this site, please e-mail us at: email me at vrupdates@yahoo.com
This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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