Ingredients
1 cup flour
1 teaspoon baking powder
1 smidgen salt
water, to make a dough
oil (for frying)
tomato sauce or honey
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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Press for even puri dough circles — consistent deep-fried Indian bread
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Press for even puri dough circles — consistent deep-fried Indian bread
Onion-like seeds — Indian naan, Turkish bread, Bengali panch phoron
Black onion seeds — naan, Turkish pide, Bengali panch phoron
Thyme-flavored Indian seed — paratha, pakora, digestive, naan
Onion-flavored black seeds — naan, pide, panch phoron, pickles
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Mix the dry ingredients in a bowl. Slowly add enough water to make a stiff dough. Place dough on a floured surface and knead just till smooth and not sticky. Let it rest for 30 minutes , or go right to next step. Divide the dough into large enough balls to make a 4" round. Preheat oil in a frying pan or deep frier, enough oil to float the risen bread. When the oil 'spits' upon sprinkling a few drops of water into it then it's ready. Flour the hands and put a ball in the palm of one hand while pressing it flat with the palm of the other hand, then reverse having the dough in the other hand and pressing with the other hand, till it is about 1/2" thick. Poke a little hole in the middle with the tip of the little finger. Place the flattened dough into the hot oil and fry on one side until golden and then flip and fry the other side. Remove fried dough from the oil and place on a plate with a paper towel on it to absorb excess oil. Serve hot and let each person add their own topping.