Puffed Whole Wheat Puri with Semolina

What you need

• 250 g (2 cups) whole wheat flour, fine chapati flour (atta)
• 2 tbsp fine semolina, about 25 g
• 1/2 tsp salt
• 1 tbsp neutral oil, for the dough, plus a little for rolling
• 120 ml (1/2 cup) water, plus a splash if needed
• 750 ml (3 cups) neutral oil, for deep frying

Method

Restated from the original video

1. 1

   Mix the flour, semolina and salt in a bowl. Rub in the 1 tbsp oil until the mixture looks like damp sand.

2. 2

   Add the water a little at a time, kneading, until the flour comes together. Knead for 5 min into a stiff, smooth dough.

3. 3

   Cover the dough and rest it for 20 min.

4. 4

   Knead briefly, then divide into 16 equal balls. Keep them covered.

5. 5

   Rub a ball with a few drops of oil and roll it into a round about 12 cm (5 in) wide and 2 mm thick. Roll all the balls the same way, keeping the thickness even.

6. 6

   Heat the neutral oil in a deep, heavy pan to 190 °C (375 °F). A small pinch of dough should rise within 3 seconds.

7. 7

   Slide in one puri. Press it down lightly with a slotted spoon and baste the top with hot oil until it balloons, about 10 seconds.

8. 8

   Flip and fry until golden, 15-20 seconds. Lift out, drain over the pan, then stand on paper towels.

9. 9

   Repeat with the rest, frying 1-2 at a time. Serve hot, as they deflate once cool.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.