Potato Puris

Potato Puris

Ingredients:

250 g floury potato, boiled and mashed 2 cups plain white flour 1/4 cup lukeward water

1 tablespoon ghee 2 teaspoons salt Oil for deep frying

Method :

Mash the potatoes until very smooth and allow to cool. Mix the mashed potatoes with the flour and salt sifted together. Knead to make a firm but not too dry dough. Add water if necessary. The more the dough is kneaded, the lighter the puris will be, so knead for at least 10 minutes or until dough becomes smooth and not-sticky. Cover and leave to rest for 30 minutes to 1 hour. Divide mixture into 20-24 equal-size balls, and roll each one out on a floured board to the size of a saucer. When all are rolled out, heat enough oil in a deep pan and add the ghee for flavor. As soon as the oil starts to show a haze on the surface slip in one puri at a time and with a frying spoon, splash oil over the top of it to make it puff like a balloon. When underside is pale golden brown, turn and cook the other side. Drain on absorbent paper and serve warm with lentils, vegetables, or meat curries.