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Ingredients :
250 g floury potato, boiled and mashed
2
cups plain white flour
1/4 cup lukeward water
1
tablespoon ghee
2
teaspoons salt
Oil for deep frying
Method :
Mash the potatoes until very smooth and
allow to cool. Mix the mashed potatoes with the flour and salt sifted
together. Knead to make a firm but not too dry dough. Add water if
necessary. The more the
dough is kneaded, the lighter the puris will be, so knead for at least
10 minutes or until dough becomes smooth and not-sticky. Cover and
leave to rest for 30 minutes to 1 hour. Divide
mixture into 20-24 equal-size balls, and roll each one out on a floured
board to the size of a saucer. When all are
rolled out, heat enough oil in a deep pan and add the ghee for flavor. As soon as
the oil starts to show a haze on the surface slip in one puri at a time
and with a frying spoon, splash oil over the top of it to make it puff
like a balloon. When
underside is pale golden brown, turn and cook the other side. Drain on
absorbent paper and serve warm with lentils, vegetables, or meat
curries.
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