Puri (Indian fried bread) should be eaten hot and must be cooked just a few minutes before eating. makes 10-12 little puffed fried bread things.
Ingredients:
2 cups flour, or Indian wholewheat flour (atta) if you can find any
8 tablespoons water
oil
salt

1. nead together the flour, salt, and two tablespoons or oil with water to make a stiff but pliable dough. keep aside for 5-10 minutes, wrapped in or covered by a damp cloth.
2. when ready, roll out walnut-sized balls of the dough into very flat, even circles of about 3 inches
3. heat the oil in a pan and fry the puris, on at a time for 1-2 minutes until they puff up and are lightly brown. the best results are achieved by pushing the puri down in the hot oil with a long-handled metal spoon until it starts to fluff up and then releasing it. remember to turn them once in the oil so both sides cook evenly.
4. drain on kitchen paper (is this some British thing?) and serve hot to accompany snacks or main dishes

I usually make these to go with steamed rice (which tastes more "Indian" if you toss a couple cardamom pods into the pot when you're making it) curried potatoes, and the mint chutney they sell at Whole Foods. Or the rice dish that follows.

Savory rice with nuts and dried fruit
Ingredients:
1/4 pound rice
1 cup raisins
1/2 cup cashews
1/2 cup almonds
1 stick cinnamon or 1/2 teaspoon ground cinnamon
3 cloves (I never have cloves, they're cool but not that crucial and what else will I use them for? I guess sangria, they're awesome in sangria)
4 green cardamoms
1 tablespoon margarine
1/2 teaspoon sugar + pinch of salt

Instructions:
1. put the rice into a pan and pour over enough boiling water to cover. boil for 10-15 minutes or according to packet instructions, until the rice is just cooked and most of the water is absorbed. drain if necessary.
2. meanwhile, put the raisins and nuts into a small bowl and cover with water. soak for 5 minutes and then drain.
3. heat the margarine and saute the cinnamon, cloves and cardamoms for a minute or so before adding the raisins and nuts. stir and cook for 2 minutes.
4. tip the spices and raisin/nut mixture into the rice and combine well. add sugar and/or salt to taste. heat through gently before serving, stirring so that the rice doesn't catch.

this is also good with pistachios, walnuts or brazil nuts.