Description
Gluten free chapati tastes just as good as the original Indian puri recipe. Ensure you use a good quality chapati flour.
Ingredients
Units
Scale
- 300g (3 cups) gluten free chapati flour
- 200ml (4/5 cup) water
- 15ml (1 tbsp) milk
- 3g (1/2 tsp) salt
- vegetable oil, for frying
Instructions
- Making the Puri Dough: Place the flour in a large bowl.
- Slowly drizzle in the water, while stirring the mixture to make it bind.
- Knead the dough for 5 minutes so that everything sticks together well.
- Add the milk and salt.
- Knead for another 5 minutes.
- Preparing the Puri Dough: Wrap the ball of dough in cling film, and leave it to stand, in a warm spot, for at least 1 hour.
- Divide the dough in 12 equal pieces.
- Roll each piece into a ball then flatten, making it as round as you can. For best results, use a rolling pin.
- Cooking the Puri: Heat the oil in a large stainless steel pot. It shouldn’t smoke. Test to see if the oil is hot enough by dropping a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat and instead is also soaking up oil.
- Now drop the puri into the oil. While the puri is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface. This helps the puri to puff up. Turn it so that it gets evenly reddish brown or golden yellow. Place it on a paper towel to drain off any oil. If fried correctly, it won’t retain oil.
- Fry the puri in batches.
- You can make Prawn Puri and serve the prawns on top of the puri to make this a great Indian starter.
Notes
- The amount of water needed is an estimate. The mixture might appear dry but don’t be tempted to add too much water to the dough. Be patient and keep kneading. Otherwise, you run the risk of the dough becoming too sticky, which means you’ll have to add more flour to dry it out.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Deep Fry
- Cuisine: Indian