How to make Indian Puri. Indian puri cakes: bread recipes with photos and videos. How to make Indian Puri

Traditional oriental bread differs from the lush and rich ones familiar to Europeans. Indian flatbread puri, chapati, bakhatura, paratha - are prepared from unleavened dough without eggs, but with ghee butter, which can be replaced with vegetable oil. This pastry is served hot. Vegetables are wrapped in thin and soft flatbreads, and crispy puris and chapatis are used as cutlery, picking up food with them like a spoon.
I propose to master the recipe for thin crispy cakes, which are very popular in India - puri. They are prepared quite quickly from the simplest ingredients. The calorie content of this bread is high, but sometimes you can treat yourself to crispy pastries. Such cakes will find their use in vegetarian cuisine and during fasting. So let's cook.

Easy

Ingredients

Water - 150 ml;
Salt - 0.5 tsp;
Wheat flour - 280 g;
Ghee - 25 g;
Sunflower oil for frying.

Cooking

To prepare the cakes, we need warm water. Pour it into a deep bowl. Pour in the salt. Stir until the salt dissolves.

Sift wheat flour into a separate bowl. Pour most of the flour into a bowl of water. Mix with a spoon in a circular motion until a thick dough forms.

Gather the dough into one ball. Make an indentation in the center. Add the melted, not hot, ghee to the recess. Mix well with a spoon.

Sprinkle the rest of the flour onto the board. Continue kneading on the board. Knead soft dough. It is very pleasant to the touch and works well with it. Cover with a damp towel and leave for 20 minutes at room temperature.

Dust the board a little and punch down the dough. Divide into 12 pieces. Knead each piece again and shape into a ball.

Roll out the ball into a thin cake with a diameter of 15-17 cm. The thinner the dough is rolled out, the crispier the cakes will be.

In a frying pan, heat enough refined sunflower oil to high heat so that the workpieces float freely when frying. Lay down a sheet of dough. Fry until light golden brown on one side, then flip to the other and continue frying. When frying, the cake will bubble strongly.

Put the finished puri on paper napkins to remove the remaining oil. Serve to the table. Tasty in warm and cold form, especially with first courses, milk, kefir. Bon appetit!

Traditionally, puris are made from finely ground Atta whole wheat flour, which has a soft, light yellow color and a delicate aroma. If you could not buy it, use regular whole grain flour, but be sure to sift it from large particles.
Puri is cooked in fat to keep them from burning - shake off the flour thoroughly before lowering the sheet of dough into the pan. Better yet, grease the table and rolling pin with oil.
Having mastered the above basic recipe Feel free to take on more complex variations. Prepare masala puri by adding ground red pepper, cumin and turmeric to the dough.
Prepare puri for breakfast or lunch, even non-vegetarians will appreciate their delicate taste.

Step 1: prepare the dough.

First of all, turn on the stove to the middle level and put a saucepan with clean distilled water on it. It is not necessary to bring the liquid to a boil, just heat it up to 39 - 40 degrees i.e. it must be warm. Simultaneously with the heating of the liquid, we set on kitchen table deep bowl and using a fine sieve, sift the right amount of wheat flour into it. Add salt to the dry ingredient and mix the dough ingredients with a whisk until smooth.

By this time, the water in the saucepan has warmed up to the desired temperature, pour half of the warm liquid into a bowl with a dry mixture and knead the dough of medium density with clean hands. Then add a teaspoon of vegetable oil, the remaining warm water and knead a thicker dough. It is best to knead with plastic gloves. So you will be sure that the oil necessary for the test will not remain on your hands. Now we cover the container with the dough with plastic wrap, then with a damp kitchen towel and set the bowl aside, allowing the flour semi-finished product to “rest” 10 - 15 minutes.

Step 2: form the puri.

Put the rested dough on a cutting board and roll it into a tourniquet. Then cut it with a knife 6 - 8 equal by the size of the pieces.

We roll the pieces into balls and with the help of a rolling pin we roll them one by one into thick cakes. up to 3 - 4 millimeters. Place the raw puri prepared for frying on a clean, lightly floured cutting board, so that they lie at a distance from each other.

Step 3: Fry the Indian Puris.

Now we take the pan, put it on the stove, turned on to the middle level, and pour it into a container for about 300 milliliters of vegetable oil. We lower 1 cake into the heated fat and lightly press it down with a slotted spoon so that it is completely immersed in vegetable oil. Fry 1 side of the puri for 30 – 40 seconds and then turn the cake over to the other side, fry it also for 30 – 40 seconds or until golden, ruddy, bubbly.

Then we transfer the finished puri to paper kitchen towel and let the paper soak up the excess oil. If necessary, add a little vegetable oil to the pan and put the next puri in it. In this way we prepare all the remaining cakes and after that we transfer the puri to a large flat dish.

Step 4: serve Indian puri.

Indian puri are served hot, as an addition to no less delicious Indian dishes, it can be kitchari - rice stew with mung beans, vindalu - pork stew with spices, mung beans or bhaji - stewed potatoes with sesame seeds and herbs. Cook with pleasure and enjoy traditional Indian cuisine! Bon appetit!

- - In the dough, instead of vegetable oil, you can add melted butter, regular ghee, or melted pork fat.

- - If desired, in order to give puri a more ruddy dark beige crust, half a teaspoon of sugar can be added to the dough along with salt.

- - Sometimes, in order to get more crispy purries, a little baking soda. The above amount of ingredients is about half a tablespoon.

Bread in Georgian is “puri”, and the oven is “tone”, therefore the locals call the bread from the oven “tonis puri”. Georgians bake different types bread, each district has its own mini-bakery. He happens different shapes: round, oblong, with rounded edges - "dedis puri" (mother's bread), and "shotis puri" - diamond-shaped, with elongated corners, in the form of a saber.

What is included in the "shoti"?

The recipe for traditional Georgian flatbread Shotis Puri is very simple. The ingredients are the same as for regular white bread: flour, water, salt, and some yeast (in authentic recipes, yeast is often substituted for "biga" or "mature" dough). But despite the simple ingredients, the taste of shoti differs from the usual lavash. The crumb is porous, the correct structure, the crust is crispy and salty.

Of course, baking home oven will not give the same result as the Georgian tone oven. Here the temperature is lower and there is no aroma of a fire. But still, at home, you can get an approximate version of Georgian bread, albeit not exactly the same, but still tasty.

What to serve with?

Shotis puri is crispy on top and with a porous crumb, it is very good with barbecue and with almost any Georgian dishes: kharcho, satsivi, chanakhi. Pairs well with cheeses. It is a special pleasure to cut the smoking bread, put a piece of suluguni and a couple of sprigs of cilantro inside.

Can be served with barbecue. Put a whole cake on a large dish, remove the finished meat from the skewer from above, cover with another shot so that it does not cool down. Serve in this form to the table. As a result, the barbecue remains hot, and the bread crumb is saturated with meat juices, delicious!

Total cooking time: 3 hours
Cooking time: 10 minutes
Yield: 3 cakes

Ingredients

wheat flour - 400 g
salt - 1.5 tsp.
dry yeast - 0.5 tsp.
warm water - 300 ml

Cooking

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We knead the dough. To do this, pour warm water into a deep bowl, dilute dry yeast and salt in it. Don't be confused by the amount of salt, the dough should turn out to be very salty, then the taste of the bread will be pronounced, very pleasant. Next, add the sifted flour to the bowl. We knead the dough with our hands - it should be thick, but in no case clogged with flour (you can add more flour than the norm, but do not overdo it, otherwise the bread will be tough). Knead the dough well, stretching and collecting for about 10 minutes. You can entrust the process to a bread machine or work manually.

Cover the bowl with a clean tea towel and leave in a warm place for 2 hours. During this time, the gluten will swell, and the dough ball will approximately double in size.

We divide the dough into 3 parts (you can divide it into 2 parts, then the crumb will be higher and more magnificent, and then both blanks will fall on the baking sheet at once; but I personally like it when there are a lot of crusts and little crumb, so I divide into 3 cakes), form koloboks and leave for another 15 minutes, covered with a towel.

We form shotis puri - we stretch the blanks with our hands to get elongated loaves. Then we stretch a little in width to form a rhombus.

The palm should fit in the center. We put our palm and pull to the sides, thus forming a rhombus with pointed edges.

We roll a little from both ends to make a kind of boat. Slightly flatten the middle with the palm of your hand and pinch off a piece of dough in the center. Air will escape through the hole. Without it, the cakes will expand and turn into round rolls from the hot air accumulated inside.

Put on a baking sheet sprinkled with flour. I like to bake Georgian bread on a baking sheet turned upside down - so the sides do not interfere (I can fit 2 blanks on a baking sheet at a time). Leave for 20 minutes for proofing.

At the time of baking, the oven should already be preheated to a maximum of 240-250 degrees, you can turn on the grill. We send the blanks to a hot oven and bake for 10-15 minutes. If your oven bakes unevenly, then approximately in the middle we open the door, if necessary, unfold the baking sheet and add steam - with water from the sprayer (I sprinkled directly on top of the baking sheet and bread, even if water gets on it). The steam will keep the bread from drying out too much. The top of the bread may be crusty or it may be baked only on the bottom and remain completely white on top, it all depends on the capabilities of your oven.

We take out the finished cakes and cover with a towel. Serve hot or cold. Keep in mind that they dry quickly, like pita bread, so it makes sense to store them in a bag.

Fried puri is part of the traditional Indian breakfast, or light dinner. Flat bread puffs up when fried in oil, and the cavity serves to put the filling into it. Flat cakes are not only a traditional part of the vegetarian diet, but also have ritual significance, as they are brought as gifts to Indian gods.

Puri is served on its own, or with curry or bahji. We will consider the recipe of the latter in more detail.

Puri Recipe

Indian puri is made with plain wheat flour, a small amount of salt and water. You can also add a drop of vegetable oil to the dough.

Please note that before frying the tortillas, the oil must be well heated so that the dough does not absorb excess fat and does not become sticky.

Ingredients:

wheat flour - 1 tbsp.;
salt - 1/4 teaspoon;
water - 1/2 tbsp.;
vegetable oil.

Cooking

Sift wheat flour into a bowl and mix with salt. Gently knead the dough, slowly adding to it hot water. As a result, we get a fairly dense lump, which must be kneaded for 5-7 minutes. Now the puri base can be wrapped with oilcloth and left in the refrigerator for 30-35 minutes so that the gluten of the flour swells and the dough becomes soft and elastic.

The finished dough can be divided into balls of approximately the same size, or you can roll up the sausage and cut it into portions. Now we roll out portions of the dough into thin cakes and fry in a large amount of oil on both sides until golden brown. During the cooking process, the puris will swell up and become like golden balls.

Put the finished puri on a napkin to get rid of excess fat, and then serve it to the table instead of the usual bread, or eat it separately, with or with milk or tea.

puri bhaji

Bhaji is a traditional Indian dish served exclusively with puri flatbread. Usually bhaji is a stir-fry of a variety of vegetables, but the most popular varieties are made with onions, tomatoes, or potatoes. We are happy to share the recipe for the latest variety of Indian dish with you.

Ingredients:

potatoes - 4 pcs.;
onion- 1 PC.;
green chili - 1 pc.;
mustard seeds - 1 teaspoon;
cumin - 1 teaspoon;
water - 3/4 st.;
asafoetida - a pinch;
turmeric - 1/2 teaspoon;
chopped coriander - 3/4 tbsp.;
black mung bean - 1 ½ teaspoons;
ginger (grated) - 1 teaspoon;
curry leaves - 12-15 pieces;
vegetable oil - 2-3 tbsp. spoons;
salt - to taste;
puri cakes.

Cooking

My potatoes and cook in their uniforms. Soft tubers are peeled and cut. Heat vegetable oil in a frying pan and fry cumin, mustard and black mung bean on it until the mung bean begins to darken.

Chop the onion and put it in a pan with spices, fry until soft and add the grated ginger root and chili. Fry the contents of the pan for another 1 minute, add the curry leaves, turmeric and asafoetida. The last thing in the pan is chopped potatoes and chopped coriander. Pour the contents of the pan with water and salt. Simmer covered for 5-6 minutes over low heat. Ready bhaji should not be dry, moisture should remain in it.

Now the dish can be sprinkled with the rest of the crushed coriander, seasoned with salt and pepper to taste and served with a puri browned flatbread, and a little curry with yogurt. The dish is eaten without ceremony, directly with bare hands, pinching the desired ingredients with a cake and sending straight to your mouth.

Give it a try, you will definitely enjoy pairing puri bread with a variety of dishes.

Georgian Shoti bread is a very tasty pastry, usually served straight from the oven. Unusual dish, which came to us from Georgia, is safe, because some recipes do not even have yeast. Refers to lean.

Information about the dish

Shotis is so named due to its oblong shape, resembling a saber. If a person has baked an ordinary flattened cake, then it is simply called “dedis puri (mother)”.

Such bread is very common in its homeland - in Georgia. Here you can buy it in almost any bakery.

The delicacy should be served hot. If Georgian pastries lie down a little, they will lose all their properties. However, you can store it in the refrigerator for up to 3 days.

There is usually a small hole in the middle of Georgian puri bread. But this is not just a tribute to traditions, in contrast to the form. If there is no hole, then air will appear inside the bread. It will begin to rise and eventually turn into a large inflated bubble.

The recipe is quite simple. It does not require any secrets, special skill. It takes 15 minutes to prep and about 2 hours to bake.

Tip: “A special stone oven will come in handy. An electric one is also suitable, but only in a traditional form. You need a special press and a dough mixer when it comes to a large number of servings.”

Ingredients for 5 servings

400 grams of wheat flour of the 1st grade.
300 milliliters of ordinary water.
Half a tablespoon of table salt.
Half a teaspoon of yeast.

For lubrication

1 tablespoon of salt.
Half a glass of clean water.

Georgian bread recipe

First you need to slightly warm the water for the test. It is better to use either a purified or drinking version. Add yeast, as well as flour and the required amount of salt.

Knead the resulting dough until an approximately homogeneous mass is obtained, and leave to approach. The future bread should stand for at least one and a half hours to get a soft and tasty dough. At home, it is better to wrap the dough with a film and put it in a warm and dark place.

After that, divide the base into several uniform parts, as seen in the photo, and wrap them again with a film. In order for the dough to be baked, it must be left for another 15-20 minutes.

To make bread, which is called Georgian, it is necessary to give the base an oblong shape with sharp edges. It is necessary to make a small depression in the center so that the cake can retain its shape during baking.

Carefully transfer the pastries to a special press, trying not to accidentally break the thin center. Anoint it with a solution of water and salt, which has already stood for a while.

After that, using a press, stick the bread with the open side to the walls of the Georgian oven, as in the photo. The hole in the center of the treat should fit snugly against the bricks so it doesn't accidentally fall off.

8 minutes is enough to prepare the product at home. A sign of readiness is the appearance of a crispy golden crust on the surface. After that, baking will gradually fall off the walls. It is important not to miss such a moment so that the cake does not fall on the coals and burn out.

You can only get a delicacy out of the fire with the help of special tools so as not to get burned. For this, special blades are used in Georgia. At home, it is also permissible to use tongs.

The dish is ready!

calories

There are only 229 kilocalories in 100 grams of Georgian bread. Due to such a low value, the delicacy is popular with people who follow their figure. You can also eat pastries in fasting.

This portion contains:

7 grams of proteins.
0.73 - fat.
47 - carbohydrates.

The glycemic index is quite low, there are not too many fast carbohydrates. The fat content is reduced. As a result, Georgian bread is not only lean, but also healthy.

Bread is baked in a conventional oven. The presence of a stone oven is not necessary - a simple baking sheet will do. In this case, put a few clean, preheated clay bricks into the stove. They need to be disinfected in some way. Later, the dough is hung on them.

The press is made by hand. For her, they take a simple wooden board. A sponge, cotton wool or other heat-resistant material is placed on top. After that, the device is covered with dense dark matter.

Tip: “If during the cooking process the base begins to fall off constantly (until a golden crust appears), mistakes were made during the cooking process. It is better to remove the cakes and prepare the dough for them again.

Eat original way filing. Before the puri reaches the table, it must be cut in half while it is still hot. After that, put a few sprigs of fresh cilantro and suluguni inside. Wait for the cheese to melt a little. high temperatures. As a delicious drink that can shade shoti, ordinary tarragon is used.

Another option is to eat cakes with barbecue. When the meat is ready, you need to remove the juicy pieces from the skewer with bread, as if wrapping a delicacy in them. In this case, the pulp is well saturated with marinade and juice. Get a completely original pastry.

Among all types of shotis puri is special. If "mother's bread" is usually served at home, then saber bread is for the festival. It is often served with other traditional dishes, including soups.

If the dish has already been cooked, but serve it on the table only after half an hour, put the puri on a baking sheet and cover with a warm towel. This will keep the temperature of the treat for a long time.

How was it prepared in ancient times?

Once in Georgia, they were scrupulous about all products. If there was a surplus from the previous baking of Georgian bread, they were not thrown away, but left in a temp place for several days.

The resulting mixture, called purisdeda, gradually approached and turned sour. When it was ready, the base was mixed with water and salt, after which it was stirred quite actively. It could be used for cooking.

Basically, ordinary hop yeast was used for preparation. But since it was not so easy to get them, in ordinary houses they prepared bread with strong home-made beer.

They baked such a delicacy no more than once a week. On this occasion, the whole family gathered at the table. The best wine was procured, the meat was prepared. A large number of spices, spices and other delicacies were used.

This is a delicious pastry that goes well with other dishes. Crispy crust bread will be enjoyed by all family members.