Puris--indian crispbread

Yield: 1 Servings

Measure Ingredient
4 cups Whole wheat flour
3 tablespoons Butter
\N \N Oil for deep frying

Put flour in a large bowl and have butter ready. Chill your fingers by running them under cold water or rubbing then with ice. Dry well. Then, with your fingertips, mix butter into the flour by rubbing bits of flour and butter briskly in small circles until butter is well distributed throughout the flour. Stirring constantly with a wooden spoon, gradually add enough water to make a stiff dough, as with loaf bread. The dough is moist enough when it begins to hold together and pull away from the sides of the bowl. Turn the dough ball out onto a lightly greased surface. Pinch off small portions one at a time and roll them into circles about ⅛ inch thick and 4 to 5 inches in diameter. Heat the oil to a temperature of 350 degrees to 375 degrees, or until test piece of dough browns and floats to the top. With practice, you can fry 2 to 3 puris at a time. Start with one though. Gently slide it into the hot oil. It will sink, then float to the top. When it does, press it gently with the back of a slotted spoon to make it puff. Turn it over and let it cook another minute until just golden brown. With the slotted spoon, lift out the cooked bread and lay it on clean, absorbent cloths to drain. Continue in the same way until all the dough is used. Serve hot. (And be careful of that hot oil!) (Recipe from South Africa) ~-- Echodor v3.07 * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on 06-14-95 Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@...> on Aug 1, 9

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