|
Method:
Mix together the flours and salt and
make a well in the centre. Pour in the butter or margarine. Gradually
add the water, mixing to a firm dough. Knead for 5–10 minutes, then
cover with a damp cloth and leave to stand for 15 minutes.
Divide the dough into eight and roll each one into a thin 13 cm/5 in
round. Heat the oil in a large heavy-based frying pan (skillet) and
fry (saute) the puris one or two at a time until they puff up and are
crisp and golden. Drain on kitchen paper (paper towels).
|