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Gastronomy

Bhel Puris

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Bhel puris are small, crisp pastry rounds designed to carry chutneys, potatoes and other chaat toppings without disappearing under them. Their character comes from a very thin roll and an even fry.

The dough uses equal parts rice flour and spelt flour with only enough cold water to bring it together. A short rest makes the dough easier to roll, while even thickness helps each round cook at the same pace.

Frying is brief and active. Work in small batches, turn the puris as they color, and drain them well so they stay crisp. Once cooled, they can be served on their own or used as the base for bhel and chaat.

Ingredients

  • 2/3 cup rice flour
  • 2/3 cup spelt flour
  • 1 teaspoon salt
  • 3–9 tablespoons cold water, as needed
  • Vegetable oil, for deep-frying

Method

Mix the flours and salt, then add just enough cold water to form a firm, workable dough. Knead until smooth, cover and rest for at least 30 minutes. Roll very thin, cut into roughly 2-inch rounds and keep the rounds covered with a damp towel. Fry 8–10 at a time in hot oil for 1–2 minutes, turning until golden on both sides. Drain on paper towels and cool before serving.

Indian SnacksRice FlourSpelt Flour