From the Demo: Indian Tea Party with Un-Curry. January 31, 2009
Makes 15-20, Time: 30 minutes
These breads can be soft or crisp and cookie-like. Traditionally they are made with pumpkin. You can also use butternut squash, apples, pears, ripe peaches, plums or very ripe bananas in them.
Ingredients:
2 cups whole-wheat OR all-purpose flour + 1/4 cup for rolling puris
1 cup red pumpkin, grated and cooked OR prepared pumpkin puree
6 tablespoons sugar
4 tablespoons vegetable oil OR butter
1/2 liter vegetable oil
Sauté pumpkin briefly in 1 teaspoon oil, steam-cook (or microwave) till tender, 5-6 minutes and mash well. Measure 1 cup pumpkin pureé into a bowl. Stir in sugar.
In a separate bowl, combine flour and butter. Using a pastry blender, cut butter into the flour till it forms small beads. Use the fruit to knead flour into a firm dough. Divide it into 1-inch, flattened discs. Roll each into a 3-inch wide, 1/4-inch thick puri.
Heat oil in a wok. When bubbles rise to the top, reduce the heat slightly. Fry 2-3 puris at a time. These dense breads are unlikely to really puff up.
Serve them for tea, a quick breakfast or healthy, after-school snack. They last up to 10 days stored in an airtight container.
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