Puri

Ingredients

• 1 chhatak (approx. 58g / 4 tablespoons) Ghee (for dough) (Mixed into the flour at a ratio of one chhatak per one seer of flour. Use clarified butter if ghee is unavailable.)
• 1 seer (approx. 930g / 7 cups) Flour (One seer is a traditional Indian unit equivalent to roughly 930g. Use plain wheat flour (maida or atta).)
• 1 as needed Water (Add gradually when kneading the dough until a firm, smooth dough forms.)
• 1 some (a moderate handful, approx. 60g / ½ cup) Besam of grams (gram flour / besan) (Besan is chickpea flour, widely available in South Asian grocery stores.)
• 1 a little (approx. 1 tablespoon) Ghee (for frying besam) (Used to fry the gram flour before combining with the filling ingredients.)
• 1 as desired (approx. 1 teaspoon) Ginger juice (Squeeze freshly grated ginger through a cloth or fine sieve to extract the juice.)
• 1 to taste (approx. ½ teaspoon) Powder of pepper (ground black pepper) (Use freshly ground black pepper for best flavour.)
• 1 to taste (approx. ½ teaspoon) Cumin (ground) (Ground cumin powder. Toast whole seeds and grind if preferred.)
• 1 to taste (approx. ½ teaspoon) Garam masalla (garam masala) (A blend of warm spices. Use a shop-bought blend or a homemade mix of your preference.)
• 1 to taste Salt (Season both the dough and the filling to your preference.)
• 1 as needed (approx. 250g / 1 cup) Minced meat (Use lamb, beef, or chicken mince according to your preference.)
• 1 as needed (approx. 2 tablespoons) Ghee (for frying filling) (Used to fry the combined filling mixture.)
• 1 a little (approx. 1–2 tablespoons) Ghee (for roasting or finishing) (Either used while roasting the puris or smeared on top after cooking to make them soft.)

Instructions

1. 1Measure out your flour into a large mixing bowl. Add the ghee (one chhatak, approximately 4 tablespoons, per one seer of flour) and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs — this is called 'shortening' the flour and gives the puri its characteristic texture. Gradually add water, a little at a time, mixing as you go, until the dough comes together. Knead firmly on a clean surface for about 5 minutes until the dough is smooth and no longer sticky. It should be firmer than bread dough. Cover with a damp cloth and set aside.
2. 2Place a frying pan or small saucepan over medium-low heat. Add a little ghee (approximately 1 tablespoon) and let it melt. Once the ghee is hot, add the besam (gram flour / besan) and stir continuously with a wooden spoon or spatula. Keep stirring to prevent burning. Fry for 3–4 minutes until the besam turns a light golden colour and gives off a nutty, toasted aroma. Remove from the heat and set aside in a bowl.
3. 3In a bowl, combine the fried besam (from step 2), ginger juice, ground pepper, ground cumin, garam masala, and salt. Add the minced meat and mix everything together thoroughly until evenly combined. Place a frying pan over medium heat and add ghee. Once the ghee is hot, add the meat and spice mixture. Fry, stirring frequently, breaking up any lumps, until the meat is fully cooked through and any moisture has evaporated — approximately 8–10 minutes. The filling should be relatively dry so it holds inside the puri. Remove from heat and allow to cool enough to handle.
4. 4Divide the rested dough into medium-sized balls, roughly the size of a golf ball. Take one ball, place it on a clean surface or in the palm of your hand, and flatten it slightly with your fingers or a rolling pin into a small round disc — about 8–10 cm (3–4 inches) across. Place a small spoonful of the cooled meat filling in the centre — do not overfill or the puri will be difficult to seal. Gather the edges of the dough up and around the filling, pinching them firmly together to completely seal the ball. Roll gently between your palms to reshape into a smooth ball. Repeat with all remaining dough and filling.
5. 5Take each stuffed ball and gently press or roll it with a rolling pin into a flat, round disc of moderate thickness — roughly 5–6 mm (about ¼ inch) thick. Work gently so the filling does not break through the dough. To cook, you have two options as described in the original recipe: Option A (Roasting with ghee): Heat a tawa (flat griddle) or heavy frying pan over medium heat. Add a little ghee and place the puri on the surface. Cook for 2–3 minutes per side, pressing lightly, until both sides are golden and cooked through, adding a little more ghee as needed. Option B (Dry pan then smear): Heat a flat pan over medium heat without any ghee. Place 2 or 3 puris at a time in the pan. Roast on each side for 2–3 minutes until cooked through and lightly charred in spots. Remove from heat and immediately smear each puri generously with ghee on both sides to make them soft. Serve warm.