Monday, June 7, 2010

Puri-licious, fat-ilicious

Puri-puri, fat-ilicious puri! Omnipresent: in the streets and for weddings, lunches and banquets! It is a regular breakfast item in some families!
While visiting India in 2007, I remember taking a long stroll along C. P. Ramaswamy road In Chennai and ran into a few stalls making these HUMANGOUS puris! Puri is prepared from fine whole wheat flour (atta) and salt, by rolling it out in a circle the size of one's palm and deep frying in ghee or vegetable oil. While frying, the bread puffs up. After achieving a golden-brown color it is removed and served hot.

I guess it's a wife and husband working hard at puri making. But I might be wrong...should have asked.

Later husband asked me "have you ever made puri?" It can be construed as a perfectly innocent questions but as far as he is concerned, this is a loaded one: it means more of "can you figure out how to make them?"...of course. Having neither atta nor maida flour at hand, (the Indian store bought stuff), I used regular whole wheat and all purpose flour instead. Well, they did not puff uniformly, but were certainly tasty.

And the side dish that goes soooo well with it is a potato masala I made using my cilantro spice mix (I am saving that for later, I promise).

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