Puffed breads with mint
For best health, deep-fried foods should not be eaten very often, but these Indian breads are great for special occasions. Mint adds to the color and flavor of this bread, and makes for a great presentation. I would serve this with a portion of Street-Style Spicy Black Chickpea Masala, Hot and Sour or Mustard Potatoes with Dill.
– 1 cup (135 g) whole-wheat flour
– ½ cup (65 g) all-purpose flour
– ¼ teaspoon cumin seeds, coarsely ground
– ¼ teaspoon salt
– 10 fresh mint leaves, minced
– 3 tablespoons oil
– 1∕3 to ½ cup (80 to 125 ml) water
– Oil, for deep-frying.
Blend all the dry ingredients and the fresh mint leaves together in a food processor, or mix by hand in a bowl. Add the oil and, when blended, add 1⁄3 cup (80 ml) of the water and mix until a dough is formed, adding more water if needed.
Turn the dough onto a oured work surface and knead for 5 minutes. Place in an oiled bowl, cover, and let rest for 30 minutes.
Divide the dough into 8 equal portions. Apply oil to both sides of the dough balls and atten each into discs about 3 to 4 in (7.5 to 10 cm) in diameter with a rolling pin.
Fill a medium saucepan 1∕3 with oil for deep-frying and heat oil on high. Deep-fry the bread, turning once to ensure that it pu�s up. Drain on paper towels. Serve immediately.
Food: Puffed Breads With Mint