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: 4 puris
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.
A simple and comforting Maharashtrian dry potato dish. Boiled potatoes are tossed in a fragrant tempering of mustard seeds, curry leaves, and green chilies, finished with a squeeze of lime. Perfect with puris or as a delicious dosa filling.
Fluffy puris with perfectly spiced potato bhaji – a soul-satisfying and energy-giving breakfast!
This goan dish is perfect for breakfast. With 631.84 calories and 12.4g of protein per serving, it's a nutritious choice for your meal plan.
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.
206cal
4gprotein
27gcarbs
10gfat
Ingredients
500 g Potatoes (About 3-4 medium potatoes, like Yukon Gold or red potatoes)
4 cups Water (For boiling potatoes)
1 tsp Salt (For boiling potatoes)
2 tbsp Vegetable Oil (Or any neutral cooking oil)
1 tsp Mustard Seeds (Known as Rai)
1 tsp Cumin Seeds (Known as Jeera)
0.25 tsp Asafoetida (Known as Hing)
10 pcs Curry Leaves (Fresh leaves)
3 pcs Green Chilies (Slit lengthwise or chopped, adjust to taste)
0.5 tsp Turmeric Powder (Known as Haldi)
0.5 tsp Sugar (Optional, but balances flavors)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 tbsp Fresh Grated Coconut (Optional, for garnish)
Instructions
1
Boil and Prepare Potatoes
Wash the potatoes thoroughly. Place them in a pot with 4 cups of water and 1 tsp of salt.
Bring to a boil and cook for 15-20 minutes, or until they are fork-tender but not falling apart.
Drain the hot water and let the potatoes cool down enough to handle.
Peel the skins and gently chop them into 1/2 to 3/4-inch cubes. Set aside.
2
Prepare the Tempering (Tadka)
Heat oil in a wide pan (kadai) over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to pop and splutter completely, which takes about 30-40 seconds.
Lower the heat, then add cumin seeds and asafoetida. Sauté for 15-20 seconds until the cumin seeds sizzle and become fragrant.
Carefully add the curry leaves and slit green chilies. They will sputter, so stand back. Sauté for another 30 seconds.
3
Combine and Cook the Bhaji
Add the turmeric powder to the hot oil and stir for 5 seconds.
