4 Serves
87 Mins
In a large mixing bowl, combine wheat flour, a pinch of salt, and enough water to form a firm, smooth dough. Knead well, cover with a damp cloth, and let it rest for 30 minutes.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
30 µg / 400 µgCalcium
33 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
245 mg / 1,250 mgPotassium
569 mg / 4,700 mgSodium
468 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
10 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
While the dough rests, peel and dice the boiling potatoes. Heat vegetable oil in a heavy-bottomed pot over medium heat.
Add cumin seeds, mustard seeds, and chopped onion to the hot oil, sautéing until the onion is translucent. Stir in the diced potatoes, turmeric, and salt and pepper, cooking until the potatoes are tender.
Divide the rested dough into small balls and roll them out into thin circles using a rolling pin on a clean surface.
Heat oil in a deep-frying pot and carefully drop the rolled dough circles into the hot oil. Fry until the puri puffs up and turns golden brown on both sides, then remove with a slotted spoon.
2
g39
g7
g
