(Last Updated on : 06/09/2014)
Plain puri also called 'fried bread' is a popular food item in India. It is such a dish that it can be enjoyed at all meal times by all age groups equally. It is easy to prepare and good to taste. It is made almost the same way as a roti
, but deep fried instead of being cooked on a griddle. Plain puri is usually round in shape with a soft texture. The most important part about this puri is it can be stored for a couple of hours.
Ingredients of Plain Puri
Four cups of whole-wheat flour
One-fourth teaspoon of salt
Two cups of water
Oil for deep-frying
Salt to taste
Method of Preparing Plain Puri
Put the flour and salt in a shallow bowl. Mix it well and then pour water, about one fourth cup at a time.
Knead the whole-wheat flour and water after adding water each time. The dough will be stiff and smooth and such that it will not stick to the hands. Cover and keep it for half an hour.
Heat oil for frying and break off a small handful of dough about one half to two inch ball.
Spread out the dough and make it in the shape of a circle. Repeat this method for the entire dough.
Deep fry each puri separately until it is golden brown and fully puffed.
Turn both the sides and fry to make a perfect puri.
Remove them from oil and place on a blotting paper to drain the excess oil.
Plain Puri is generally prepared at home but can also be eaten at various restaurants, hotels or road side food stalls. It can be relished with varied side dishes like vegetable
, and pickle
to name a few. Since it is a light food item, many prefer to have it while travelling. Plain puri also gains popularity during festivals like Diwali
Caution about Plain Puri
Despite being so popular, plain puri can also have side effects if it is consumed more than required as it is an oily preparation. Thus, it should be avoided by the people who have cholesterol, diabetes
and heart diseases
Recently Updated Articles in Indian Food
Asafoetida is acrid and bitter in taste. It emits a highly disagreeable, pungent, and garlicky odour. It belongs to the specie group of Ferula. It is a form of perennial herb.
|• ||Celery Seed|
Celery seed is the dried ripe fruit of the umbelliferous herb. It is usually 60 to 180 cm high, and erect, with conspicuously jointed stems bearing well-developed leaves on long expanded petioles.
Amchur is the dried or dehydrated product prepared from unripe mango flesh in the form of peeled slices.
|• ||Desserts of Assam|
Desserts of Assam are simply delicious. Rice is the main ingredient of Assamese sweets. Various types of Pithas heighten the Bihu Festival in Assam.
Jigarthanda is a special drink of Madurai, Tamil Nadu state. It is a perfect refreshment drink for summer season. The drink was introduced and named by the Mughals.