These are a traditional Indian bread, perfect with Chilli Paneer or Dal. A great alternative to rice. This recipe is gluten free. It taste great and is a nice light texture, though it doesn't always puff as much a wheat Puri.
1 cup buckwheat (GF)
1 cup brown rice flour (GF)
½ cup gram flour (GF)
½ cup tapioca flour (GF)
½ tsp salt
1-1½ cup water
1 tbs melted butter or gee
oil for frying
Mix ingredients in a bowl adding the water slowly until you have a dough.
Heat oil in a pan.
Knead dough and make into ping pong ball sized balls.
Pat the dough balls into flat circles using the heal of your hand. Use a little tapioca flour to stop it sticking.
Fry the Puri one at a time, turn after 10-15 sec.
Place cooked puri on kichen towel.
Eat them fresh.
Added by: Andrew Pomphrey
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.