4 Serves
106 Mins
In a large bowl, combine whole wheat flour with a pinch of salt and enough water to form a firm, smooth dough. Knead well and let it rest covered for at least 60 minutes.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
20 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
235 mg / 4,700 mgSodium
434 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Divide the dough into small, equal-sized balls and roll them out into thin, circular discs using a rolling pin on a cutting board.
Heat vegetable oil in a deep-frying pot or heavy-bottomed pot until it reaches the appropriate frying temperature.
Carefully slide the rolled dough discs into the hot oil one at a time, pressing gently with a slotted spoon to help them puff up, then fry until golden brown on both sides.
Remove the fried puri from the oil, drain on paper towels, and season lightly with salt and pepper before serving hot.
25
g95
g20
g
Yemeni
