Traditional style puris that you can now enjoy without the gluten! They are so easy to make with Metta Gluten Free flour and taste and look just like the real thing. Perfect for breakfast or as a snack or light meal.
Yield: 12 – 15 Puris (~3-5 inches in diameter)
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
Dough
- 1 cup Metta flour
- 3 to 3.5 oz water at room temperature
- ¼ teaspoon of salt (optional per taste)
- ¼ cup of dry Metta flour (for dusting and sprinkling)
- ½ tsp of oil or ghee
- ½ tsp carom seeds or Ajwain (optional)
- Oil in a frying pan
Tools Needed
- Rolling pin
- Frying pan
Instructions
- In an open wide bowl, stir together the flour, salt, and oil. Start pouring the water a little at a time while mixing and kneading. I knead the dough in an electric mixer for about 5 minutes using the dough hook so it is kneaded to perfection without tiring the arms. Mix and knead until the dough starts to pull away from the sides. The dough should be a little stiff and tight, but still pliable. It should NOT be sticky or wet.
- It is best to let the dough rest for 10-15 minutes in the refrigerator before rolling it, but it is not a must. Use dough within 48 hours of initial kneading.
- Divide the dough into 12 to 15 balls.
- Heat the oil on medium high and start rolling the puris.
- When ready to roll, gently flatten the ball with your hands then dip each dough ball in its entirety into dry flour to avoid sticking to the rolling pin or the rolling surface. Place it on a clean counter top to roll using a rolling pin.
- Roll evenly from the center to a round puri applying gentle pressure with a rolling pin. In between I prefer to spread a little oil on both of the puri to prevent it from being sticky or or you may want to sprinkle some dry flour on both sides. Just note that the extra dry flour on the puri may burn and settle in the oil then when frying. The puri should not be too thick or thin. It should be moderately thick which helps the puri to puff.
- Check to see if the oil is hot enough by dropping a small portion of dough to the pan. It has to rise immediately without browning. If it browns quickly, reduce the flame and allow the temperature to come down.
- Slide the puri carefully in the hot oil in the frying pan. Wait a few seconds, then gently begin to press down on the puri with a perforated ladle. This helps the puri to puff well. If it doesn’t puff, it means the dough was too soft, or puri was rolled either too thick or thin. Also, if the puri breaks while puffing, it means the dough is too soft.
- Once it puffs, flip it carefully with the ladle to let the other side fry and slightly crisp. On the right oil temperature, the entire process of frying a puri should take about 30 seconds.
- Remove the puri to a steel colander with paper towel.
- Fry the other puris in the same way one at a time in the frying pan.
- Serve puris with a any curry dish or chutney. Best eaten fresh.
Have you used Metta Gluten Free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
