Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
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Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
214cal
5gprotein
34gcarbs
8gfat
Ingredients
500 g Potato (About 4 medium, peeled and cut into 1-inch cubes)
3 large Tomato (Pureed)
1 large Onion (Finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
2 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
3 cup Water (Use hot water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Temper Spices and Sauté Onions
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds and allow them to crackle for about 30 seconds.
Add the hing (asafoetida) and stir for a few seconds.
Add the finely chopped onions and sauté for 5-7 minutes, stirring occasionally, until they become soft and translucent with light golden edges.
2
Cook the Tomato Masala
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Add the turmeric powder, red chili powder, and coriander powder. Stir and cook for 30 seconds.
Pour in the tomato puree and add salt. Mix well.
Cook the masala on medium-low heat for 6-8 minutes, stirring periodically, until it thickens and you see oil separating from the sides of the pan.
3
Simmer the Potatoes
Add the cubed potatoes to the pan and gently mix to coat them thoroughly with the masala. Sauté for 2 minutes.
