1 cup Wheat Flour
1 - 2 Tbls Olive Oil or Vegetable Oil
1/4 Tsp Ajowan Seeds
1/4 Tsp Cumin Seeds
1/4 Tsp Garlic Powder
1/4 Tsp Turmeric
1/4 Tsp Cayenne Pepper
1/4 Tsp Crushed Green Chile
3/4 Tsp Salt
1/2 Cup Water
Vegetable Oil for Frying
Note** If you are using an Indian brand wheat flour, use 1 tbls of oil. If you are using whole wheat flour from an American brand, use 2 tbls of oil. Indian wheat flour is milled differently, affecting the starches in the grain and its cooking process.
In a mixing bowl, add flour and make a well. Pour the oil into the well. Slightly crush ajowan and cumin seeds in your hand before adding to the flour along with the rest of the spices and salt.
After the dough has rested, you will form a rope about 1 1/2 inch thick. Tear off 1 1/2 inch pieces. Roll each piece in your hand and flatten.
Roll out the dough into a circle with about a 4 inch diameter. Turn the dough as you roll it to ensure that has an even thickness.
Our rolling pin is called a velan - an Indian rolling pin that is thicker in the middle and thinner at the ends. It is great for rolling out these puris but you can use a regular rolling pin or even a tortilla maker.
Time to fry! Fill a deep pot with oil and let warm over medium heat. To test if the oil is ready, take a small piece of dough and carefully drop it into the oil. If the dough immediately bounces back up, the oil is ready. If it bounces back up and is already brown, then the oil is too hot.
Carefully place one puri into the oil. You will fry on at a time. With a spider, slotted spoon, or tongs, press down on the edges of the puri as it cooks. This will help the puri to puff up. Puris cook quickly so after it begins to puff, turn it over. You will want a little brown color on each side of the puri.
Puris will keep for a few days in an airtight container. They are great fresh out of the fryer but also at room temperature. We have even mailed them to friends and them seem to survive the journey.