What is Puri?
Puri is a type of bread that originated in South India and remains popular in the region and Southeast Asia. It is made of a simple dough for flour and water that has some oil added before it rolls into flat round leaves and deep fried. This process causes the bread to fill with steam and inflate. The oil cooks flour, so Puri is able to maintain its inflated shape even after cooling. Bread can be eaten for breakfast, next to curries or with another other type of spicy Indian food. The dough is usually made of wheat flour or a mixture of wheat flour and other type of flour, such as a lens. The water is added to the flour along with a little oil and then mixed until everything is integrated. During this time, the dough develops silk texture and finally improves when forming into the ball. At this point, the dough is allowed to rest for 30 minutes or more in a warm place, so the gluten is released. Using a dough without its rest first usually leads to a dough that has a fragile and tireless texturey and it is difficult to introduce.
Once the dough is divided into smaller pieces and each piece is created in a small ball. This ball is balanced until it created a thin flat circle. Before starting cooking, it is important to introduce all Puri dough to prevent burning and other complications that may occur.
The lord, which is large enough to hold the dough circles and has some depth, is filled with vegetable oil or ghee and heats up until the oil is ready for use. One by one, the pieces of the dough are finely placed in hot oil, where they immediately start cooking and forming bubbles on its survist. The oil, which is not warm enough, causes the dough to fall to the bottom of the pan and do nothing. The oil, which is too warm, is likely to result in burnt bread.
As soon as it is in oil, the key to inflate the PURI is to use the dishes to push it towards the bottom of the pelvis. Best methodU, how to do this, it is gently pushing the dough down in oil, letting it float a little, then push it down again, similar to soaking the tea bag. After just a minute or two, the bread inflates. At this point, the bread is turned and left to cook for 30 seconds on the opposite side before it is removed from the oil and left to dry and cool.