Puri cakes for how long they keep. Indian puri flatbread: bread recipes with photos and videos. Puri Indian tortillas recipe

Fried puri scones are part of a traditional Indian breakfast, or light dinner. The flat bread swells when it is fried in oil, and the cavity is used for filling it with the filling. Tortillas are not only a traditional part of the vegetarian table, but also have ritual significance, as they are brought as gifts to Indian gods.

Puri is served on its own, or with curry, or bahaji. We will consider the recipe for the latter in more detail.

Puri recipe

Indian tortillas puris are made from plain wheat flour, a little salt and water. You can also add a drop to the dough vegetable oil.

Please note that before frying the cake, the oil must be well heated so that the dough does not absorb excess fat and does not become dull.

Ingredients:

• wheat flour - 1 tbsp.;
• salt - 1/4 teaspoon;
• water - 1/2 tbsp.;
• vegetable oil.

Preparation

Sift the wheat flour with a slide into a bowl and mix with salt. Gently knead the dough, slowly adding to it hot water... As a result, we get a fairly dense lump that needs to be kneaded for 5-7 minutes. The puri base can now be wrapped in oilcloth and left in the refrigerator for 30-35 minutes to swell the flour gluten and make the dough soft and elastic.

The finished dough can be divided into balls of approximately the same size, or you can roll the sausage and cut it in portions. Now roll the portions of dough into thin cakes and fry in a large amount of butter on both sides until golden brown. During the cooking process, the puris will swell and become like golden balls.

Put the prepared puris on a napkin to get rid of excess fat, and then serve them instead of the usual bread, or eat them separately, with or with milk or tea.

Puri bhaji

Bhaji is a traditional Indian dish served exclusively with puri cakes. Usually bhaji is a roast made from a variety of vegetables, but the most popular options are made with onions, tomatoes, or potatoes. We are happy to share the recipe for the latest Indian dish.

Ingredients:

• potatoes - 4 pcs.;
• onions - 1 pc.;
• green chili - 1 pc.;
• mustard seeds - 1 tsp;
• cumin - 1 tsp;
• water - 3/4 st.;
• asafoetida - a pinch;
• turmeric - 1/2 tsp;
• chopped coriander - 3/4 tbsp.;
• black mung bean - 1 ½ tsp;
• ginger (grated) - 1 tsp;
• curry leaves - 12-15 pcs.;
• vegetable oil - 2-3 tbsp. spoons;
• salt to taste;
• puri cakes.

Preparation

My potatoes and cook in their uniforms. Peel and cut soft tubers. Heat the vegetable oil in a frying pan and fry the cumin, mustard and black mung bean in it until the mung bean begins to darken.

Chop the onions and put them in a pan with spices, fry until soft and add grated ginger and chili root. Fry the contents of the pan for another 1 minute, add curry leaves, turmeric and asafoetida. The last thing in the pan is chopped potatoes and chopped coriander. Fill the contents of the pan with water and salt. Simmer covered for 5-6 minutes over low heat. The finished bhaji should not be dry; moisture should remain in it.

The dish can now be sprinkled with leftover crushed coriander, seasoned with salt and pepper to taste, and served with a ruddy puri and a little yogurt curry. The dish is eaten without ceremony, directly with bare hands, pinching the necessary ingredients with a cake and sending it straight into the mouth.

Try it, you will love to combine puri bread with a variety of dishes.

Traditional oriental bread differs from the fluffy and rich bread familiar to Europeans. Indian flatbreads puri, chapatis, bakhatura, paratha - are made from unleavened dough without eggs, but with butter ghee, which can be replaced with vegetable oil. These pastries are served hot. Vegetables are wrapped in thin and soft tortillas, and crispy puris and chapatis are used as cutlery, scooping up food with them like a spoon.
I propose to master the recipe for thin crunchy tortillas that are very popular in India - puri. They are prepared quite quickly from the simplest ingredients. The calorie content of this bread is great, but sometimes you can treat yourself to crispy pastries. Such cakes will find their use in vegetarian cuisine and during the fast. So let's cook.

Light

Ingredients

• Water - 150 ml;
• Salt - 0.5 tsp;
• Wheat flour - 280 g;
• Ghee - 25 g;
• Sunflower oil for frying.

Preparation

To make cakes, we need warm water. Pour it into a deep bowl. Add salt. Stir until the salt dissolves.


Sift wheat flour into a separate container. Pour more than half of the flour into a bowl of water. Stir with a spoon in a circular motion until a thick dough forms.


Gather the dough into one lump. Make a depression in the center. Add melted, not hot, ghee to the well. Stir in well with a spoon.


Pour the rest of the flour onto the board. Continue kneading on the board. Knead a soft dough. It is very pleasant to the touch and good to work with. Cover with a damp towel and leave for 20 minutes at room temperature.


Lightly dust the board and knead the dough. Divide into 12 pieces. Beat each piece again and give the shape of a ball.

Roll out the ball into a thin flat cake with a diameter of 15-17 cm. The thinner the dough is rolled out, the more crunchy the flatbread will be.


Heat enough refined sunflower oil in a skillet so that the pieces float freely when frying. Place the dough sheet. Fry until light golden brown on one side, then turn over to the other and continue browning. When frying, the cake will bubble a lot.


Place the prepared puris on paper towels to remove any remaining oil. Serve to the table. Delicious hot and cold, especially with first courses, milk, kefir. Bon Appetit!


Traditionally, puris are made from finely ground whole wheat flour "Atta", it has a soft light yellow color and delicate aroma. If you can't get it, use regular whole grain flour, but be sure to sift it out of the large particles.
Puri is cooked in fat to prevent it from burning - shake off the flour thoroughly before lowering the dough into the pan. Better yet, grease the table and rolling pin with oil.
Having mastered the given basic recipe, feel free to tackle more complex variations. Prepare masala puri by adding ground red pepper, cumin and turmeric to the dough.
Prepare puris for breakfast or lunch, even non-vegetarians will appreciate their delicate taste.

Bread is “puri” in Georgian, and the oven is “tone”, so the locals call the bread from the oven “tonis puri”. Georgians bake different types of bread, each district has its own mini-bakery. It comes in different shapes: round, oblong, with rounded edges - "dedis puri" (mother's bread), and "shotis puri" - diamond-shaped, with elongated corners, in the form of a saber.

What is included in the "shoti"?

The recipe for traditional Georgian flatbreads, Shotis Puri, is very simple. The composition is the same as for ordinary white bread: flour, water, salt and a little yeast (in authentic recipes, yeast is often replaced by "biga" or "ripe" dough). But despite the simple ingredients, the taste of shoti is different from the usual pita bread. The crumb is porous, regular structure, crispy and salty crust.

Of course, baking in a home oven will not give the same result as a Georgian tone oven. The temperature is lower here and there is no campfire aroma. But still, at home, you can get an approximate version of Georgian bread, albeit not exactly the same, but still tasty.

What to serve with?

Shotis puri is crispy on top and with a porous crumb, it is very good with barbecue and almost any Georgian dishes: kharcho, satsivi, chanakhi. It goes well with cheeses. It is a special pleasure to cut the steaming bread, put a piece of suluguni and a couple of cilantro sprigs inside.

Can be served with barbecue. Put a whole cake on a large dish, remove the prepared meat from the skewer on top, cover with another shot so that it does not cool down. Serve like this to the table. As a result, the kebab remains hot, and the bread crumb is soaked in juices from the meat, delicious!

Total cooking time: 3 hours
Cooking time: 10 minutes
Yield: 3 cakes

Ingredients

• wheat flour - 400 g
• salt - 1.5 tsp.
• dry yeast - 0.5 tsp.
• warm water - 300 ml

Preparation

Big photos Small photos

Knead the dough. To do this, pour into a deep bowl warm water, we breed dry yeast and salt in it. Do not be confused by the amount of salt, the dough should turn out to be very salty, then the taste of the bread will be pronounced, very pleasant. Next, pour the sifted flour into a bowl. We knead the dough with our hands - it should be thick, but in no case clogged with flour (you can add flour in excess of the norm, but do not overdo it, otherwise the bread will be tough). Knead the dough well, stretching and collecting for about 10 minutes. You can entrust the process to a bread maker or work by hand.



Cover the bowl with the dough with a clean towel and leave in a warm place for 2 hours. During this time, the gluten will swell, and the dough bun will approximately double in size.



We divide the dough into 3 parts (it can be divided into 2 parts, then the crumb will be higher and more luxuriant, and then both blanks will fall on a baking sheet at once; but personally I like it when there are a lot of crust, but there is little crumb, so I divide by 3 cakes), form the balls and leave for another 15 minutes, covering with a towel.



We form shotis puri - we stretch the blanks with our hands to get elongated loaves. Then we stretch it a little wide to form a rhombus.



The palm should fit in the center. We put our palm and pull to the sides, thus forming a rhombus with pointed edges.



We roll up a little from both ends to get a kind of boat. Slightly flatten the middle with your palm and pinch off a piece of dough in the center. Air will escape through the hole. Without it, the cakes will expand and turn into round rolls from the hot air accumulated inside.



Put on a baking sheet sprinkled with flour. I like to bake Georgian bread on a baking sheet turned upside down - this way the sides do not interfere (I have 2 pieces on the baking sheet at a time). Leave for 20 minutes for proofing.



At the time of baking, the oven should already be preheated to a maximum of 240-250 degrees, you can turn on the grill. We send the blanks to a hot oven and bake for 10-15 minutes. If your oven bakes unevenly, then open the door about in the middle, unfold the baking sheet if necessary and add steam - with water from a spray bottle (I sprinkled it directly over the baking sheet and bread, even if water gets on it). Steam will prevent the bread from drying out too much. The bread can be crusty on top or it can only be baked from the bottom and remain completely white on top, it all depends on the capabilities of your oven.



We take out the finished cakes and cover with a towel. Serve hot or cold. Keep in mind that they dry quickly, like pita bread, so it makes sense to store them in a bag.

What is a Puri recipe? What kind of baked goods are they? You will find answers to these and other questions in the article. Puri is Georgian bread, and saber-shaped bread or oblong flatbread is Shotis puri. This pastry, despite the unpretentiousness of the components, differs from the lavash we know. And if you bake it in a tone (a clay oven covered with earth on top), then you would probably eat this bread instantly. Some interesting puri recipes are discussed below.

Description

Not many people know the recipe for puri. This fragrant bread is an original visiting card not only of Georgia, but also of many other Caucasian and Asian countries. If you want to master international cuisine, implement the puri recipe at home. As a result, you will get a fluffy, very appetizing cake with a ruddy delicious crust and airy aromatic crumb.

Classic recipe puri is very simple. It contains only flour, water and salt. This lavash is baked very quickly in special stone tone ovens at very high temperatures, which makes it airy. Of course, we cannot equip such an adobe oven at home, so we have to go to some tricks.

In a bread maker

• 125 ml of kefir;
• wheat flour - 500 g;
• 5 g rock salt;
• 250 ml of filtered water;
• 5 ml of pomegranate juice.

This recipe with a photo of puri suggests taking the following steps:

1. It is very convenient to use a bread maker to knead the dough. From such a batch, Georgian bread turns out no worse than the original one. So, load the sifted flour, water and kefir heated to 30 ° C into the bread maker. Also send the rest of the ingredients into the bowl of the machine and start the "Dough" program.
2. When the dough is ready, the device will signal the end of work, and the bread mass can be removed.
3. Sprinkle flour on a table, put the dough on it and divide into three equal parts. Form balls out of them, cover with a cloth and leave for 40 minutes to rise.
4. Next, roll the circles into flat cakes 2-3 cm thick, put them on pizza trays and again, covered with a cloth, leave for 20 minutes.
5. Fry the puri in the oven at 200 ° C for about 20 minutes.

Real puri bread

How to make real Georgian puri bread? The recipe for this dish is simple and, if you use it, you will hardly want to be content with store loaves. Take:

• 125 ml of filtered water;
• salt - one tsp;
• wheat flour, premium grade - 500 g;
• sugar - 1/2 tbsp. l .;
• a pack of briquetted yeast (30 g);
• a quarter cup of lean oil.

Prepare this puri like this:

1. Heat water to 35 ° C and dilute yeast broken into tiny pieces in it. Then add sugar and wait until the dough foams.
2. Combine the sifted flour with salt, mix with yeast dough and, pouring in water as needed, knead a plastic and soft dough.
3. Now add butter to the dough, mix everything well again and form a ball out of the mass. Cover it with cellophane and leave for 1 hour to rise.
4. Divide the risen dough into two parts, roll each into a 3 cm thick flat cake, place them on baking sheets and leave for 20 minutes to rise and become fluffy.
5. Bake the puri at 200 ° C on a medium oven rack for 20-30 minutes.

Cover the finished pita bread with a napkin and leave for a while to soften.

Delicious Puri Recipe

Agree, the recipes for Georgian puri are great! Let's consider one more of them. You will need:

• 0.5 tsp soda;
• 220 g of premium wheat flour;
• 3 g salt;
• 2/3 st. kefir 3.2%.

This recipe is for those who do not have a traditional Georgian oven at home. It includes soda and kefir, which will add splendor to the bread. Follow these steps:

1. Sift the flour twice. This technique will saturate it with oxygen, and the baked goods will be more airy.
2. Combine flour with baking soda and salt, pour in kefir and knead an elastic, elastic dough. To prevent the dough from sticking to the sides of the dishes and hands during kneading, spread the vegetable oil or flour on your palms.
3. Cover the dough with cellophane and send to a warm place for 30 minutes.
4. Now turn on the oven at 200 ° C to warm up in advance.
5. Sprinkle flour on the table and put the dough on it, flatten it with your hands, and then roll it into a round, even layer 3 cm thick and 23 cm in diameter.Product several punctures with a knife or fork so that the puri does not swell when high temperature.
6. Cover a baking sheet with parchment, transfer the pita bread to it and send to the oven for 5 minutes. Then turn the tortilla over to the other side and bake for another 5 minutes.

In a frying pan

Georgian puri can also be fried in a dry skillet. To do this, put the rolled out dough in a cast iron or Teflon pan and bake the puri over low heat for 5-10 minutes. on the one hand and the same amount on the other. Such a flatbread is simply incomparably tasty with homemade sour cream, green onions and brine fresh cheese.

Dry yeast

You need to have:

• 300 ml of water;
• 400 g flour;
• 0.5 tsp dry yeast.

Manufacturing process:

1. Dissolve yeast in warm water, add salt and sifted flour. Knead the dough, cover with a cloth and leave for 1.5-2 hours.
2. Next, divide the dough into two parts, roll each of the parts into a bun, cover with plastic and leave for another 15 minutes.
3. Now form the shotis puri. To do this, stretch the workpiece, roll it up from the ends, give it the shape of a kayak. Then slightly flatten the middle and make a knead with your palm, compacting the dough.
4. Leave the blanks for 20 minutes. Then heat the oven to 230-250 ° C, place the products on a baking sheet and bake for 15 minutes.

Cover the finished cakes with a cloth. They are appetizing both cooled and hot, and with milk, and with chicken tobacco.

Indian puri

This bread is prepared very quickly and will perfectly complement a home dinner or lunch. You can take it with you on the road or into nature. Take:

• two tsp ghee;
• 250 g wheat flour;
• 140 ml of water;
• 0.5 tsp salt;
• lean oil (for frying).

Prepare Indian puri as follows:

1. Pour water into a deep bowl, add salt, stir until the salt dissolves.
2. Add sifted flour to warm water with salt, stir.
3. Gather the dough into a ball, make a depression in the center, pour in warm ghee. Knead a soft dough, cover with a cloth and leave to rest for 25 minutes. "Rest" at home temperature.
4. Now wrap the dough on a floured board, divide into 6 pieces. Form each into a ball.
5. Then roll each ball into a thin cake.
6. Heat a large amount of sunflower oil in a frying pan (the cakes should float in it) and lower the workpiece into it. It will take you 30 seconds to fry one side.
7. Gently turn the cake over and fry the other side for the same amount of time. The puri will swell and bubble as it cooks.

Place puri on a cloth to drain off excess oil and serve. Bon Appetit!

Step 1: prepare the dough.

First of all, turn on the stove to the middle level and put a saucepan with clean distilled water on it. It is not necessary to bring the liquid to a boil, we just heat it to 39 - 40 degrees, that is, it should be warm. Simultaneously with heating the liquid, set a deep bowl on the kitchen table and sift the required amount of wheat flour into it using a fine sieve. Add salt to the dry ingredient and mix the dough ingredients with a whisk until smooth.
By this time, the water in the saucepan has warmed up to the desired temperature, pour half of the warm liquid into a bowl with the dry mixture and knead the dough of medium thickness with clean hands. Then add a teaspoon of vegetable oil, the remaining warm water and knead a thicker dough. It is best to knead with plastic gloves. So you will be sure that the oil necessary for the test will not remain on your hands. Now we cover the container with the dough with plastic wrap, then with a damp kitchen towel and set the bowl aside, allowing the flour semi-finished product to "rest" 10-15 minutes.

Step 2: form the puri.

Put the rested dough on a cutting board and roll it into a tourniquet. After we cut it with a knife into 6 - 8 equal by the size of the pieces.
We roll the pieces into balls and, with the help of a rolling pin, alternately roll them into flat cakes with a thickness up to 3 - 4 millimeters... Place the raw puris prepared for frying on a clean cutting board lightly sprinkled with wheat flour, so that they lie at a distance from each other.

Step 3: fry Indian puris.

Now we take a frying pan, put it on the stove, turned on at the middle level, and pour about 300 milliliters of vegetable oil. Dip 1 cake into the heated fat and lightly press it down with a slotted spoon so that it is completely immersed in vegetable oil. Fry 1 side of the puri for 30 – 40 seconds and then turn the cake over to the other side, fry it also for 30 – 40 seconds or until golden, ruddy, bubbly.
Then transfer the prepared puri to a paper kitchen towel and let the paper absorb the excess fat. If necessary, add a little vegetable oil to the pan and put the next puri in it. In this way we prepare all the remaining tortillas and then transfer the puri to a large flat dish.

Step 4: Serve Indian Puris.

Indian puri are served hot, as an addition to equally delicious Indian dishes, it can be kichari - stewed rice with mash, vindaloo - stewed pork with spices, mung beans or bhaji - stewed potatoes with sesame seeds and herbs. Enjoy cooking and enjoying traditional Indian food! Bon Appetit!

- - Melted can be added to the dough instead of vegetable oil butter, plain ghee, or melted pork fat.

- - If desired, in order to give the puri a more ruddy dark beige crust, half a teaspoon of sugar can be added to the dough along with salt.

- Sometimes a little baking soda is added to the dough to get crispier purries. The above amount of ingredients is about half a tablespoon.