How to Make Puri

Like chapati_,_ puri_ is made from a simple durum wheat flour dough. But this flatbread incorporates ajwain seeds, which lend a lightly herbal, floral flavor, and is deep-fried in hot oil. It's often eaten at breakfast or as a snack. Here's how to make it. See the recipe for Puri (Deep-Fried Indian Bread) »

Heat 2" canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 300°. In a bowl, stir 2 cups atta (durum wheat flour), 1 cup water, 1 tsp. kosher salt, and ½ tsp. ajwain seeds (carom seeds) until dough forms. Knead dough briefly until smooth, 1-2 minutes.
Divide into eighteen 1-oz.balls.
Place ¼ cup canola oil in a bowl. Working with 1 ball at a time, dip in bowl of oil, and using a rolling pin, roll dough into a 4" circle.
Fry dough, flipping once, until puffed and golden brown, 30 seconds to 1 minute. Using a slotted spoon, transfer puri to paper towels to drain; serve hot.

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