Bengali Plain Flour Puris

Let's Cook

1. Step 1.

   In a large bowl, combine 250g (2 cups) plain flour, 1 tbsp vegetable oil or ghee, and 1 tsp salt. Slowly pour in 80ml (5 tbsp) of water while stirring with a wooden spoon or your hand to bring the dough together. If needed, add more water splash by splash until the dough holds together. Knead for 5–6 minutes until smooth and medium-firm. Cover the dough with a dish towel and let it rest for 15 minutes.

2. Step 2.

   After the dough has rested, divide it into 14 equal-sized balls. On a lightly floured work surface with a floured rolling pin, roll each ball into a thin circle about 6–8cm (2¼–3¼ inches) in diameter.

3. Step 3.

   While the dough rests, heat oil for deep-frying in a deep-fat fryer or heavy-based saucepan to a depth of 5–7.5cm (2–3 inches) until it reaches 180°C (350°F). To test, drop a tiny piece of dough into the oil; it should sizzle and float to the surface immediately.

4. Step 4.

   When the oil is ready, carefully slide one puri into the hot oil. Fry for about 2 minutes on each side until it starts to brown. Use a slotted spoon to remove the puri and drain on paper towels. Repeat with the remaining puris. Serve hot with your choice of curries.