Indian Puri with Chutney and Onions

Step 1

In a bowl, mix 1 cup whole wheat flour, 0.5 tsp salt, and 0.5 cup water. Knead into a stiff dough, about 3 minutes. Cover and let rest while you prepare the onions.

Step 2

Thinly slice 1 medium onion and set aside. Heat 1 cup oil in a deep skillet over medium-high until a tiny piece of dough sizzles immediately when dropped in, about 2 minutes.

Step 3

Divide the dough into 8 equal balls. Roll each ball into a 3-inch circle, about 1/8 inch thick. Keep them lightly floured to prevent sticking.

Step 4

Slide one puri into the hot oil. It should puff up within seconds; press gently with a slotted spoon to help it puff fully. Fry until golden brown, about 30 seconds per side. Drain on paper towels. Repeat with remaining puris.

Step 5

Serve the hot puris with 0.5 cup tamarind chutney and the sliced onions on the side. Add curry leaves or extra chutney if you like.