Puffed Breads With Mint


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.


Step 1:
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.

Step 2:
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.

Step 3:
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.

Step 4:
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

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