Fried Indian Bread Puffs

Yield: sixteen 2-inch triangles; serves 8 to 10

This is a fabulous accompaniment to "saucy" (and spicy) dishes, since these small, slightly sweet, fried pockets of triangular dough are hollow inside and provide the perfect vessel to scoop up the sauce. Also, don't hesitate to serve them for dessert, doused in sifted powdered sugar with ice cream. These also are wonderful as an occasional breakfast pastry treat, since they taste very much like funnel cakes. I hope you love these as much as we do!

Special Equipment:


• Sifter or triple-mesh wire sieve
• Wooden surface, for kneading
• Pastry scraper
• Tapered rolling pin
• Frying thermometer (optional)

Ingredients:


• 2 cups unbleached, all-purpose flour, plus flour for dusting
• ¼ cup sugar
• 1 ½ teaspoons salt
• 1 tablespoon double-acting baking powder
• 2/3 to 3/4 cup very warm tap water (almost hot)
• Flavorless vegetable oil or light peanut oil

1) To assemble the dough: In a mixing bowl, combine all ingredients except the water and oil. Whisk to lighten and thoroughly mix. Sift into another bowl. Slowly pour in the water, while using the fingertips of your other hand to blend the wet and dry ingredients.

2) To knead the dough: Begin to knead dough (inside the bowl) until it forms a mass. Turn out mass onto a lightly floured wooden board and continue to knead in a push, fold and turning motion until smooth, elastic, and not sticky. If necessary, as you work dough, lightly dust board with additional flour to prevent sticking. If dough sticks during kneading, use a pastry scraper to remove it cleanly from the board. Cover dough and allow it to rest and relax for 15 to 30. If desired, dust the dough with a bit of flour and wrap in un-greased plastic wrap. This way, the dough can rest for up to 1 hour, without forming a skin.

3) To cut and roll the dough: Using a pastry scraper, cut dough into 4 equal sections. Shape each section into a smooth ball and cover the remaining balls while you work with 1 at a time. Flatten 1 ball of dough and roll it out on a lightly floured board until 5 to 6 inches in diameter and about 1/4 inch thick (not too thin or thick). Using a pastry scraper, divide the circle of dough into 4 equal wedges and cover while you roll and cut the rest. When completed, you will have 16 pieces in all.

4) To set up for frying: Line a tray or shallow baking sheet with a double thickness of paper toweling. Line a serving basket with a pretty napkin. Heat 1/2 inch vegetable oil in a 12-inch skillet until 365o F. If not using a thermometer, the oil should shimmer but never smoke; add a small piece of bread and, if it quickly sizzles and turns golden, the oil is ready. Adjust oil while frying to avoid burning.

5) To fry: One at a time, ease some of the triangles (in batches) into the hot oil, allowing each to sit free without touching another. Within 30 seconds, the dough should begin to puff through the center (the size of each puff will vary). Cook on the first side until uniformly golden but not burnt, 1 or 2 minutes, then turn triangles over and fry on the other side, going for the same color.

6) To drain and serve: Remove each batch and drain on prepared paper towels. Continue to fry the remaining triangles of dough and serve hot.

• Although, for best enjoyment, these puffs should be served soon after frying, you can combine and sift your dry mixture early in the day (or days before needed). Give the mixture a good swish with a whisk before adding water.
• The dough can be fully assembled an hour ahead of being cut, rolled and fried, and kept covered with un-greased plastic wrap, at room temperature.