- preparation 20 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- plain flour
- olive oil
- water
- salt
Instructions
Mix together to form a dough. Knead the dough then break into smaller pieces and knead with more pressure.
Meanwhile bring a deep saucepan of oil to the boil.
Spread a little oil on your bench (not flour) and roll out each small round to the size of a saucer and drop into the hot oil. The puri should puff out and become golden. Remove and drain on paper towelling.
Continue until mixture is used.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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