Puffy and golden brown, this unleavened black sesame seed- and cumin seed-stippled Indian bread is a great accompaniment to saucy Indian curries. It’s also made for dipping into mint chutney before the main course.
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Makes 1 dozen
3 Cups Whole Wheat Flour, sifted, plus extra for dusting
1 Tablespoon Ghee Or Unsalted Butter
1/2 Teaspoon Kosher Sea Salt Flakes
1/2 Teaspoon Cumin, toasted
1/2 Teaspoon Black Sesame Seeds, toasted
Water, as needed
3 Cups Canola Oil
Combine flour, ghee, salt, cumin seeds and sesame seeds in large bowl. Add small amounts of water at a time, kneading as you go in order to form slightly stiff, tight dough.
Heat oil in high-sided cast iron pot or Dutch oven over medium-high heat.
Flour work surface, divide dough and roll into 12 equally sized balls. Roll out into small circles.
When oil sizzles when sprinkled with water, fry puri, one or two at a time, pressing down with slotted spoon and flipping over when puffed up. When golden brown on both sides, remove with slotted spoon and drain on paper towels. Let cool slightly before serving.