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BREADS

Plain puri Naan puri

THIS STYLE OF FRIED BREAD IS NAAN IS A FLATBREAD ROASTED ON
FAMOUS IN INDIA WHERE IT’S A GRIDDLE. PURI IS FIRED, SO NAAN
ENJOYED AT MEALTIMES BY PURI IS A FUSION OF THE TWO
ALL AGE GROUPS
Preparation time: 4 tsp baking powder
Preparation time: You will need: 10 minutes ½ tsp salt
15 minutes Cooking time: 1 tsp sugar
Cooking time: 1 cup wheat 20 minutes 2 tbsp oil
10 minutes (roti) flour Serves 6 1 egg T hiki puri
Serves 4-6 2 tbsp semolina ¼ cup water mixed
1 tsp salt You will need: with ¼ cup milk
1 tbsp oil Sesame seeds
½ cup warm water 2 cups cake flour Cooking oil to fry ROLLED PURI, IF PRICKED BEFORE FRYING, BECOMES REALLY CRISP AND
Cooking oil to fry MAKES A GREAT SNACK. IT WILL ALSO KEEP LONGER

Method Preparation time: 15 minutes 1 tbsp oil
Method 1 Mix the cake flour with the baking powder and Cooking time: 10-15 minutes 1 tsp salt

1 Mix the flour, semolina and salt. Rub in the oil. add the salt and sugar. Mix well. Serves 6-8 1 tsp fresh crushed green chillies
Using a small amount of water at a time, make 1 tsp puri masala (half cumin half
the dough. 2 Add the oil and the egg (keeping some of the egg carom seeds ground together)
aside to brush the top of the puri) and make a soft You will need ½ tsp turmeric (turmeric powder)
2 Knead well with a bit of oil on your hands. dough using water and milk mixture. Knead well 1 cup wheat flour ½ cup warm water
Divide the dough into small balls and roll out with a bit of oil on your hands. Divide the dough 2 tbsp semolina Cooking oil to fry
each ball into a circle of approximately 5-6cm into small balls and roll out each ball into a circle of
in diameter. approximately 5-6cm in diameter.
Method
3 Deep fry a few at a time in hot oil. To check 3 Brush each rolled dough with egg and sprinkle
if the oil is hot enough, drop a small amount of with sesame seeds. 1 Mix all the flour and the semolina and rub in the oil. Add salt, green chillies, puri masala, turmeric and mix.
dough into the hot oil and if it sizzles and floats
to the surface immediately, then the oil is at the 4 Deep fry a few at a time in hot oil. To check 2 Add small amount of water at a time to make the dough. Knead into a firm dough.
correct temperature for frying. Take the rolled if the oil is hot enough, drop a small amount of
dough and gently slide it from the side of the dough into the hot oil and if it sizzles and floats 3 Knead again with a bit of oil on your hands. Divide dough into small balls and roll out each ball into a
pan into the hot oil. After a few seconds press it to the surface immediately, then the oil is at the circle of around 5-6cm in diameter.
gently using a slotted ladle and flick hot oil onto correct temperature for frying. Take the rolled
it. This enhances it to puff up completely. dough and gently slide it from the side of the pan 4 Deep fry a few at a time in hot oil. To check if the oil is hot enough, drop a small amount of dough into
into the hot oil. After a few seconds press it gently the hot oil and if it sizzles and floats to the surface immediately, then the oil is at the correct temperature
4 Turn over to the other side and fry until using a slotted ladle and flick hot oil onto it. This for frying. Take the rolled dough and gently slide it from the side of the pan into the hot oil. After a few
golden brown. enhances it to puff up completely. seconds press it gently using a slotted ladle and flick hot oil onto it. This enhances it to puff up completely.

5 Remove and place in a colander lined with 5 Turn to the other side and fry until golden brown. 5 Turn to the other side and fry until golden brown.
paper towel. Repeat with the rest of the dough.
6 Remove and place in a colander lined with 6 Remove and place in a colander lined with paper towel. Repeat with the rest of the dough.
6 Serve hot. paper towel. Repeat with the rest of the dough.
7 Serve hot with plain yoghurt and fried papadums.

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