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.
134cal
2gprotein
17gcarbs
7gfat
Ingredients
500 g Red Pumpkin (Peeled and cubed into 1-inch pieces)
2 tbsp Mustard Oil
0.5 tsp Fenugreek Seeds
2 pcs Dried Red Chilies (Broken in half)
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
1 tsp Salt (Adjust to taste)
1 tbsp Jaggery (Powdered or grated)
1 tsp Dry Mango Powder
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Water
Instructions
1
Prepare the tempering (Tadka).
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This step is crucial for removing the pungent taste of raw mustard oil.
Immediately reduce the heat to low. Add the fenugreek seeds and allow them to sizzle for about 30 seconds until they turn a darker brown, but be careful not to burn them.
Add the broken dried red chilies and asafoetida. Sauté for another 15-20 seconds until the chilies darken and the spices are fragrant.
2
Cook the pumpkin.
Carefully add the cubed pumpkin to the pan. Stir well to coat the pieces evenly with the tempered oil and spices.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix everything thoroughly.
Pour in 1/4 cup of water. Bring to a simmer, then cover the pan with a lid. Reduce the heat to low-medium and cook for 12-15 minutes, stirring occasionally, until the pumpkin is fork-tender.
3
Add sweet and sour flavors.
Once the pumpkin is soft, use the back of your spatula or a potato masher to gently mash about half of the pumpkin pieces. This creates a creamy texture while leaving some chunks intact.
Add the grated jaggery and dry mango powder. Stir well until the jaggery completely dissolves into the sabzi.
Continue to cook, uncovered, for another 3-4 minutes on medium heat, allowing the flavors to meld and any excess moisture to evaporate, resulting in a semi-dry consistency.
4
Garnish and serve.
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the sabzi.
Give it a final gentle mix. Let the sabzi rest for 5 minutes to allow the flavors to deepen.
