POTATO PURI

I am sure that some of you will have already attempted to make the pancakes yourselves from my recipe opposite，and the chances are that they came out ten times thicker than the shop-bought ones.You now have three choices on where to go next：first，keep practising until you get your pancakes 2mm thick；second，abandon the homemade pancake altogether and buy a quality brand from your local Chinese supermarket（a good pancake should be elastic and soft once steamed，and remain soft even after a few minutes）；third，give up completely on the idea of serving your duck with pancakes and instead serve it with these amazingly puffy puris.I first saw these being made in Beijing，where they were being served with a traditionally roasted Peking duck.The extra crunch from the puri adds a wonderful dimension to each mouthful of duck goodness

Makes 10 puris

INGREDIENTS

125g peeled，steamed，mashed and cooled potatoes（200g raw potato )

120g plain flour，plus extra for dusting

3/4 teaspoon salt

2 tablespoons lukewarm water

vegetable oil，for deep-frying

1.Mix the cooled mashed potatoes with the flour and salt in a bowl

2.Add the lukewarm water and knead on a work surface until you have a smooth dough，which will take a good 10-15 minutes

3.Wrap the dough with clingfilm and leave to rest at room temperature for 1 hour

4.When ready to cook，heat the oil in a deep-fat fryer to 180C

5.Divide the dough into 10 portions and roll each into a ball

6.Flatten each ball on a lightly floured board and roll into a 1mm-thick circle

7.Deep-fry the puris，in small batches，until puffed up and golden

8.Remove and drain on kitchen paper，then serve immediately before the puris deflate.

hancheng

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