Puri
Starting out as a thin patty of dough, puri fry up puffy and crisp and are the perfect accompaniment to saucy chana masala. Tapping the puri while it’s floating in hot oil is a quick trick that ensures it puffs and browns evenly. To test if the oil is hot enough, pinch off a tiny piece of dough and place in the oil. If it immediately floats to the top and sizzles, it’s ready. Although you might be tempted to roll the dough out ahead of time, roll and fry your puri one at a time for the crispiest, puffiest result as Hina Mody instructs, from decades of experience cooking and feeding loved ones.
Gallery
Recipe Summary
Ingredients
Directions
Make Ahead
Extra puri dough may be frozen in a ziplock plastic bag or an airtight container up to 3 months.
Note
Find ajwain seeds at South Asian grocery stores or online.