Puris

Puris can be varied, so here's a basic recipe:

INGREDIENTS:
3 cups whole wheat pastry or atta flour
3/4 t salt
3 T ghee
Scant 1 1/2 cups water

PREPARATION:
1. Mix together flour salt and ghee with hands, working the ghee into the flour well, sometimes rubbing it together between your finger tips.
2. Add water slowly, mixing it with the dry ingredients until it all comes together. Place mixture onto a floured counter top and knead for at least 108 times until there is a semi-stiff, smooth, pliable dough. Cover with a pot and let is rest at least 30 minutes
3. Break dough into about pieces and roll into smooth balls. Then roll out each ball of dough similar to a chapati.
4. Meanwhile, fill a wok partway with ghee and heat it up on high heat until almost smoking. Cook each puri in it, one at a time. At first the puri will bubble. Flip over and it should puff up.

 To encourage the puri to puff up it helps to pour hot ghee over it continuously on either side with a tongs or a cooking spoon. Also gently pushing the puri underneath the ghee helps by forcing the hot air inside to move upward.
5. Cook each puri from side to side until a little crisp. Drain off excess ghee and set the cooked puris onto a clean dry terry cloth.

Offer to Krishna with jam or chickpea raita or honey or scrambled paneer or apple sauce or apple chutney, mango chutney, chopped bananas with sweet cream or... Puris go well with many things and are especially nice to serve on festival days.