Cumin Puris

I made a green curry the other night - and typically made twice as much as required - instead of trotting out the same meal two nights in a row (vegetable green curry with rice), I decided to make puris instead of the rice.

They're very simple and taste great.

Cumin Puris (serves 2 to accompany curry or 4 if served with additional dishes)
4oz wholemeal flour
4oz strong white flour
1/2 teaspoon salt
1 teaspoon cumin seeds
2 tablespoons vegetable/sunflour oil plus more for coating
1/4 pint water

Sift together the flours and salt.  Rub in the oil until the mixture resembles breadcrumbs, and stir in the cumin seeds.
Mix in the water slowly until you have a soft and slightly sticky dough.  Turn out onto a floured surface and kneed for five minutes or so.
Shape into a ball and cover with a thin film of oil.  Set aside for at least half an hour.

Divide the mixture into golf-ball sized portions, and coat with flour - the dough should be quite elastic now but may be quite wet, so watch out for sticking.  Roll the balls into rounds about 2mm thick.
Lightly brush each puri with oil and grill under a hot grill for a minute on each side - they should puff-up a little and be patched with brown.  You can fry these in a hot dry pan too - indeed they can also be deep-fried, I believe, which gives quite a different texture.

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