Get ready to transport your taste buds to the vibrant streets of India with these irresistible Deep Fried Whole Wheat Breads with Cumin Puri! Imagine biting into a golden, perfectly puffed bread that's crispy on the outside, soft on the inside, and bursting with the warm, aromatic essence of cumin. These puris are not just a recipe – they're a culinary adventure that will elevate your home cooking and impress everyone at your table with minimal effort and maximum flavor!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1/2 cup water (as needed)
- Oil for deep frying
Instructions
- In a large mixing bowl, combine whole wheat flour, cumin seeds, and salt. Mix the dry ingredients thoroughly to ensure even distribution of spices.
- Gradually add water to the flour mixture, kneading slowly to form a smooth, firm dough. The consistency should be tight but pliable, not sticky. If the dough feels too dry, add water in small increments.
- Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes. This resting period allows the gluten to relax and makes rolling easier.
- After resting, knead the dough again for 2-3 minutes to restore its elasticity.
- Divide the dough into small, equal-sized portions, roughly the size of a golf ball.
- On a clean, lightly floured surface, roll each dough ball into a thin, round circle approximately 4-5 inches in diameter. The thickness should be uniform, about 2-3 millimeters.
- Heat vegetable or sunflower oil in a deep, heavy-bottomed pan or kadai to medium-high temperature (around 350-375°F). Test the oil temperature by dropping a small piece of dough - it should rise immediately with bubbles.
- Carefully slide one rolled puri into the hot oil. Gently press it with a slotted spoon, which will help it puff up. Fry until golden brown on both sides, turning once.
- Remove the puri using a slotted spoon, allowing excess oil to drain. Place on absorbent paper towels to remove additional oil.
- Repeat the frying process with remaining dough portions, maintaining consistent oil temperature.
- Serve hot with potato curry, yogurt, or your preferred accompaniment. Best enjoyed immediately while crisp and warm.
Tips
- Dough Consistency is Key: Ensure your dough is firm but not too dry. The perfect texture will help your puris puff up beautifully.
- Oil Temperature Matters: Maintain a consistent medium-high heat (350-375°F). Too low, and your puris will be greasy; too high, and they'll burn quickly.
- Resting the Dough: Don't skip the 15-20 minute resting period. This allows the gluten to relax, making rolling easier and improving texture.
- Rolling Technique: Roll the puris uniformly thin (2-3mm) to ensure even cooking and that perfect puffing effect.
- Drain Excess Oil: Always place fried puris on absorbent paper towels to remove excess oil and keep them crisp.
- Serve Immediately: Puris are best enjoyed hot and fresh, so time your cooking to serve right away for the ultimate crispy experience!
Nutrition Facts
Calories: 584kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
