TheFoodTasting

Desciption

this is the basic bengali fried bread, but with significant modifications to the process using a few modern tools unavailable to grandmothers so that you no longer need years of practice to get everything right.

Tags

#60-minutes-or-less #Time-to-make #Course #Cuisine #Preparation #Low-protein #Healthy #5-ingredients-or-less #Very-low-carbs #Breads #Asian #Indian #Easy #Low-fat #Vegetarian #Deep-fry #Dietary #Low-sodium #Low-cholesterol #Low-saturated-fat #Low-carb #Healthy-2 #Low-in-something #Technique

Steps

1. In a large mixing bowl
2. Put the flour
3. Make a small whole in the middle
4. Put the ghee and the salt
5. Mix the flour and ghee by hand for a minute or so till the ghee is fully incorporated
6. Add the water a little at a time
7. Kneading the flour till a firm
8. Smooth
9. Pliant dough is obtained
10. Let the dough sit for 30 minutes
11. On a greased countertop
12. Use a rolling pin to roll the dough into an even sheet about 1 / 4" thick
13. Or as thin as you can handle successfully - too thin
14. And all kinds of things will go wrong and unlike popular belief
15. Thin is not necessarily a pre-requisite to puffing
16. Use a pasta roller
17. If you have one
18. Use a 3-4" round cookie cutter to cut out as many discs of dough as possible
19. Knead up the remaining dough and repeat
20. Fancy shapes are also possible - they will all puff
21. In an 8" wok or round-bottom pan
22. Put at least 3-4" of some kind of light oil
23. For those less concerned with calories
24. You can use a mixture of ghee or even all ghee
25. When the oil is just below smoking hot
26. Put the discs in one at a time and use a metal slotted spoon to push down very lightly and immerse the dough in the oil
27. It should start puffing in seconds
28. The main trick to puffing is to make sure that the luchi is still substantially immersed in the hot oil when the puffing completes
29. "if your puris are not puffing well
30. Make sure that theres enough oil to substantially immerse the puris in while theyre puffing
31. And also that the oil is hot enough"
32. When fully puffed
33. Turn it over
34. Lightly brown the other side for a few seconds and take out onto a kitchen towel or in a large colander to drain the excess oil