|
Ingredients
|
Quantity
|
|
Wheat flour
|
100gms
|
|
Water
|
50gms
|
|
Oil
|
5gms
|
|
Salt
|
a pinch
|
|
Dough weight
|
115gms
|
|
Cooked weight of
puri (8 in all)
|
150gms
|
|
Per puri
|
19gms
|
|
Diameter of puris
|
10cm (about 4”)
|
Puris(A)
|
Ingredients
|
For 4
|
For 100
|
|
Whole wheat flour
|
400gms
|
10kg
|
|
Oil
|
1 tsp
|
150ml
|
|
Salt
|
to taste
|
115gms
|
|
Fat (absorption)
|
30gms
|
340gms
|
|
Water
|
|
|
Sieve flour. Mix oil. Add water and salt and prepare a
medium stiff dough. Knead well. Set for at least half an hour. Knead dough
again till soft. Divide into even sized balls. Roll out to 0.2 cm (1/16”)
thickness and 5 – 10 cm. (3”- 4”) in diameter. Fry puris gently pressing down
with a flat spoon in a circular motion. When puffed up turn over. Lightly brown
on both sides. Drain on absorbent paper and serve hot.
Puris(B)
|
Ingredients
|
For 4
|
For 100
|
|
Whole wheat flour
|
200gms
|
5kg
|
|
Refined flour
|
225gms
|
5.6kg
|
|
Salt
|
to taste
|
50gms
|
|
Fat
|
55gms
|
1.36kg
|
|
Oil or fat to fry (absorption)
|
30gms
|
340gms
|
