Not to be mistaken as the Malays spelling for Puree (though both are foods), Roti Puri is a type of deep-fried bread made from unleavened whole-wheat flour. Characterised by its unique puffy appearance akin to a puffed up round all, this bread is as fluffy as it looks. As it contains ghee, this bread dish is usually accompanied by a milky scent, which is sure to rouse your appetite.
There are also various types of Roti Puri, where some interesting variations include Bhatoora, which is three times the size of the standard Puri and is served with chholey (spicy chick pea), and Bedvi, which is saltier and stiffer than the regular Puri and is stuffed with lentils. Having so many versions, you can never get bored of Roti Puri.
Origin of Roti Puri
Although the exact birthplace of this dish is not known, it can be said with confidence that it originated from the Indian Subcontinent. Although this dish can e sighted in our local Mamaks, it is also served in special or ceremonial functions, served along with other vegetarian food offered in prayer as prasadam. Interestingly, the name Puri is derived from the Sanskrit word, “Purika” from “Pura” which means filled. This seems oxymoronic as Roti Puri is characterised by its hollow centre.
For those of you who are curious about the mechanism behind the puffy expansion of Roti Puri, here’s a bit of a science lesson for you. While deep frying the dough, the moisture in the dough changes into steam, the pressure of the steam causing the dough to expand in all direction—creating the puffy appearance we are all familiar with.
Roti Puri Recipe
Even if you are a beginner, don’t worry as the cooking of Roti Puri is fairly simple. Needing only a handful of ingredients, you can gather all the necessary components of this dish in one quick trip to your local supermarket.
Difficulty : Easy
Details
10 – 12 pieces
35 minutes
5 minutes
101 kcal (one Roti Puri)
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Ingredients
2 cups of wheat flour
1 teaspoon of dry yeast (the brand Mauri-pan is recommended)
1 teaspoon of sugar
3 tablespoons of cooking oil
½ teaspoon of salt
¾ cup of hot water
Directions
- In a mixing bowl, combine wheat flour, dry yeast, sugar, and cooking oil. Once it has a loose consistency, add in hot water and mix for about 3-5 minutes. Then, roll the dough into round balls, each having approximately 40 grams. Let it rest in a closed container for half an hour.
- Once half an hour has past, retrieve the dough and prepare a wok on the side. With the wok, heat cooking oil at medium heat, and add in the balls of dough one by one. Take the dough out of the wok once it has expanded and bears a golden-brown appearance. Repeat this with all your dough.
- After pulling out the puffed up dough from the wok, your Roti Puris are ready to be served.
Ways to Enjoy Roti Puri
To enjoy this dish at its best, it is recommended that you consume this dish immediately while it’s hot. Of course, you can have Roti Puri on its own, but if you want to elevate your meal further, you can prepare some savory curry or bhaji on the side. If you have a sweet-tooth, you could have it with condensed milk on the side too. With so many ways to eat Roti Puri, you will never run out of ways to enjoy this dish!
Explore other popular Malaysian delights with Lokataste Recipe and more!
