Simply Blissful Living - Taste of Fiji

Ingredients 1/4 cup ghee 1 cup all-purpose flour (or whole wheat flour) 3/4 cup sugar 1 cup milk (or you can sub just water) 2-3 cups water  Method: Add ghee to a heavy bottom pan on medium-low heat. Once warm, add in the flour and roast for 7-10 minutes or until golden brown and aromatic. Add sugar and let dissolve. Once dissolved, lower flame to lowest setting or turn off completely. Add milk and 2 cups of water and whisk together. If your mixture seems dry, add more water in 1/4 cup increments. Stir until all lumps are removed.  Return pan to stove and cook on medium low for 5 minutes or until the consistency is similar to pancake batter (see video linked below for example)  Remove from heat and transfer to a vessel of your choice and  cover with plastic wrap. Tightly covering wrap to the top of the lapsi will prevent a skin from developing.  

A puri (pronounced poori or poodi) is a South Asian unleavened bread that is deep fried primarily found in Northern India made from a dough of flour water and salt by rolling it out into discs of approximately the size of palm. Puris are also common in Fiji brought in by Fijians of Indian decent in the Girmatiyas days. It is often eaten together curries or tarkari and very popular during special events such as weddings and prayers. Puri is highly anticipated when there is a function at your Indo-Fijian neighbor or when you are invited to celebrate Diwali. When I was making my pumpkin curry , I HAD to make puri. My dear husband enjoys puris a lot too, so when I asked him what he wanted with his pumpkin, he quickly said, "those puffy deep fried things!"  I don't make puri often, as its deep fried, and I try to limit deep fried foods to once a month or less, but certain occasions just call for them. And although the day I made pumpkin curry wasn't a ...