Ingredients
1 cup 155gm 5 oz plain flour
¼ teaspoon salt
1 tablespoon plain yoghurt
1 tablespoon ghee softened to room temperature
½ cup 60 ml 2 fl ml iced water
2 cups 500 ml 16 fl oz veg oil
|
Method
Combine flour and salt
in a bowl create a well in centre.
Place yoghurt and ghee in the centre. Rub in ghee
and yoghurt until it resembles bread crumbs
Add water and continue slowly adding in tablespoons
to combine until flour leaves the sides of the bowl.
Now place the dough
on a board and with the heel of your palms knead until
it is well combined and dough is soft and pliable.
Place in a bowl covered
for 2 hours to rest.
Divide into 12 golf
sized balls, and heat the oil.
With a rolling pin roll
out the pastry into flat pieces about the size of
your palm and dip into hot oil frying each separately,
as the puri starts to puff up. Keep pressing the puri
with the back of a ladle into the oil to puff completely,
remove and place on absorbent paper and serve with
the Nargisi Koftas with the salad. |
