Puri
Small rounds of a semolina-based dough, fried to a puffy crisp. The perfect vessel for spiced stuffings and a mint-coriander water. Their fillings vary by region, ranging from spiced potato to a mixture of black chickpeas and sprouts. The dough is usually made out of mint, coriander, and spices—and sometimes, it's tempered down with the optional addition of a date and tamarind chutney, though you'll find a number of modern takes on this dish across modern Indian restaurants. Altogether, once constructed, these hit all the right notes when it comes to texture and flavor, truly making for the perfect snack. Fill them with whatever you want, from a chocolate mousse to cream cheese!
Mix <quantity>400<unit>g</unit></quantity> of fine semolina and <quantity>5<unit>g</unit></quantity> of salt in a medium bowl
Add <quantity>80<unit>g</unit></quantity> of vegetable oil and mix to combine
Add <quantity>200<unit>ml</unit></quantity> of boiling water and mix until the dough comes together
Cover the dough and let it rest 20m until it cools to room temperature
Add the remaining <quantity>50<unit>g</unit></quantity> of fine semolina and mix to combine
If necessary, add a bit more of semolina and knead until the dough doesn't stick to the surface. Divide the dough into <quantity>2</quantity> pieces and roll them out into even <quantity>¼<unit>inch</unit></quantity> thick sheets
Cut circles from the sheet using a <quantity>4<unit>cm</unit></quantity> diameter ring cutter
Preheat <quantity>750<unit>ml</unit></quantity> of vegetable oil to <temperature>180<unit>°C</unit></temperature>
Fry the dough until puffed. Press down with a slotted spoon to help the puris puff up, and flip so they cook evenly. The puris are ready
To eat, tap a wide hole into one side of the puri, fill with your choice of stuffing and pop the entire thing into your mouth. Enjoy!
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