ingredients
makes 32
3/4 cup All purpose flour
3/4 cup whole wheat All purpose flour
1 teaspoon salt
1 tablespoon cracked black pepper
3 tablespoons oil or ghee
1 teaspoon kalonji (nigella) seeds
oil, for deep-frying
cilantro relish
1 cup fresh cilantro leaves
3/8 cup fresh mint leaves
1/2 small onion
1 green chilli
2 tablespoons lemon juice
method
1. Sift the flours and salt and pepper into a large bowl. Add the oil or ghee and rub it into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the kalonji seeds. Make a well, add 3—4 tablespoons hot water and mix with a flat-bladed knife. It should be rough but hold together. Form into a ball.
2. Divide the dough into 4 and then each portion into 8 pieces, making 32 altogether. On a lightly floured surface, roll one piece at a time into a 2 1/2 inch round. Keep the rest covered with a damp tea towel or plastic wrap. Don't worry about the cracked edges.
3. Heat 1 inch of oil in a wok or large heavy-based skillet to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Fry 3 or 4 puris at a time, turning them halfway through. They will only take a few seconds to turn golden on each side. Remove from the oil and drain on crumpled paper towel while you fry the remainder.
4. For the cilantro relish, process all the relish ingredients together in a food processor until smooth. Serve with the puris.
