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Puri (Indian Balloon Bread)
Puri (Indian Balloon Bread) is a traditional Indian recipe for a classic flatbread cooked in oil until it puffs up and which, traditionally, is served with potato curry for breakfast. The full recipe is presented here and I hope you enjoy this classic Indian version of: Indian Balloon Bread.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Additional Time:
(+1 hour resting)
Makes:
12
Rating: 
Tags : CurryBIR CurriesBread RecipesIndian Recipes
Puris have recently become popular in British Indian Restaurants (BIR) where they are generally served as a starter with a topping as a starter such as Prawn Puri or Chicken Chat Puri or Chana Chaat Puri as the vegetarian option. They are also served as accompaniment along with naan breads.
Along with the potato-based
curry,
sabzi this is one of the classic components of a traditional Indian
curry.
Ingredients:
280g strong plain whole-wheat bread flour
1/2 tbsp salt
2 tbsp ghee or butter
180ml warm water
2 tsp vegetable oil
groundnut oil, to deep fry
Method:
Sift together the flour and salt into a bowl. Add the ghee (or butter) and rub into the flour then add the water and vegetable oil and bring the mixture together as a dough.
Turn the dough out onto a lightly-floured work surface and knead for about 10 minutes, or until smooth and elastic. Cover with oiled clingfilm (plastic wrap) and leave to rest for 1 hour.
When the hour is up, lightly knead the dough once more then divide into 12 equal-sized portions and roll into balls. Cover these with a cloth until you're ready to shape. Take each ball between your hands and flatten into rounds about 12cm in diameter.
Heat your groundnut oil in a wok or deep fryer to 180°C (when a cube of bread browns and cooks in 2 minutes). When the oil is ready add a round of dough. This will immediately sink to the bottom of the oil before rising to the top as it puffs up. As soon as the dough has puffed up turn over with a slotted spoon and allow to cook on the other side for 1 minute.
Remove with a slotted spoon and set to drain on paper towels as you cook the remaining puris. Serve immediately, before they begin to deflate.
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