time: 15 mins
Potato Puri
2 medium potatoes (300 g/10 oz)
200 g (1 1/3 cups) flour
5 tablespoons plain yoghurt
1 teaspoon salt
6 tablespoons water
Oil for deep-frying
1 Place the potatoes in a pan, cover with water, and bring to a boil, then simmer until cooked, about 10 to 15 minutes. When the potatoes are done, peel and mash until free of lumps. Set aside.
2 Sift the flour into a bowl and add the yoghurt, salt and mashed potatoes.
3 Mix by band to form a soft dough, adding sufficient water to soften. Knead for 10 minutes then set aside for 10 minutes.
4 Divide the mixture into 12 equal portions. Place a portion on a rolling board dusted with flour then roll it out into a pancake about 10 cm (4 in) in diameter.
5 Heat the oil in a wok until very hot and then deep-fry 1 or 2 puris at a time until golden brown.
6 Remove from the oil and drain on paper towels. Serve with Vegetarian Dal Curry (page 23) or with a chutney (see pages 4 and 5).
Makes 12 pieces
Preparation time: 25 mins
Cooking time: 20 mins
Chapati (Whole Wheat Flat Bread)
250 g (2 cups) fine wholemeal (atta) flour
½ teaspoon salt
1 teaspoon ghee or butter
150 ml (2/3 cup) water
Extra flour for dusting
Atta flour is a form of whole wheat flour. It is made from durum wheat that is ground very fine, with some of the bran included. Breads made from atta flour include chapati and roti.
1 Sift the flour, salt and ghee into a mixing bowl. Make a well in the centre and add the water.
2 Mix by hand to form a soft dough, then knead It for 10 minutes on a lightly-floured work surface. Set aside for 15 minutes.
3 Divide the dough into 6 portions. Flatten each piece on the palm of your hand, pressing it with the fingers. Place it on a rolling board dusted with flour and roll into a thin pancake, about 13 cm (5 in) in diameter.
4 Heat a skillet or a griddle. Place the rolled chapati on it.
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