Nagori Puri
A delightful breakfast treat from Old Delhi, these small, crispy puris are made with semolina and all-purpose flour. Their unique crumbly texture makes them the perfect vessel for scooping up spicy aloo sabzi or sweet sooji halwa.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the fine semolina, all-purpose flour, carom seeds, and salt. Mix thoroughly.
- c.Pour the 2 tablespoons of melted ghee into the dry mixture.
- d.Using your fingertips, rub the ghee into the flour until it resembles coarse, damp sand. This process, known as 'moyan', is essential for a crispy texture.
- e.Gradually add warm water, a little at a time, and knead to form a very stiff and tight dough. It should be stiffer than regular chapati or puri dough.
- f.Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the semolina to fully absorb the water and swell.
- 2
Step 2
- a.Shape the Puris
- b.After the resting period, knead the dough again for 1-2 minutes until it is smooth but still firm.
- c.Divide the dough into 20 small, equal-sized balls.
- d.Take one ball and roll it into a small circle about 2-3 inches in diameter. Keep the thickness slightly more than a regular puri, around 2-3 mm.
- e.Roll out all the puris and place them on a plate. Keep them covered with a cloth to prevent them from drying out while you heat the oil.
- 3
Step 3
- a.Fry the Puris
- b.Heat the oil in a kadai or deep pan over medium-low heat. The oil should not be smoking hot. To test, drop a small piece of dough; it should sizzle and rise to the surface slowly and steadily.
- c.Carefully slide 3-4 puris into the hot oil, ensuring not to overcrowd the pan.
- d.Fry on low to medium heat. They may not puff up as dramatically as regular puris. You can press them gently with a slotted spoon to encourage puffing.
- e.Once the bottom side is light golden, flip them over. Fry until both sides are golden brown and crisp. This will take about 3-4 minutes per batch.
- f.The slow frying process is crucial for making them 'khasta' or crispy through and through.
- 4
Step 4
- a.Serve
- b.Remove the fried puris with a slotted spoon, letting the excess oil drip back into the pan.
- c.Place them on a wire rack or a plate lined with paper towels to absorb any remaining oil.
- d.Serve the Nagori Puris immediately while they are hot and at their crispiest, traditionally with Aloo ki Sabzi and Sooji Halwa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The dough must be stiff. A soft dough will lead to soft puris that soak up excess oil.
- 2Rubbing the ghee into the flour (moyan) is the most critical step for achieving the signature crumbly, crispy texture.
- 3Do not skip the 30-minute resting time for the dough; it's essential for the semolina to hydrate properly.
- 4Fry the puris on a consistent low to medium heat. High heat will cook the outside too quickly, leaving the inside soft.
- 5Roll the puris evenly to ensure they cook uniformly and puff up correctly.
- 6These puris are best served fresh and hot, as they can lose some of their crispness upon cooling.
Adapt it for your goals.
Spiced Puri
Add 1/4 teaspoon of black pepper powder or crushed black peppercorns to the dough for a mild, spicy kick.
Herbed PuriHerbed Puri
Incorporate 1 tablespoon of dried fenugreek leaves (kasuri methi) into the flour mixture for an aromatic, herby flavor.
Whole Wheat VersionWhole Wheat Version
For a slightly healthier alternative, replace the all-purpose flour with an equal amount of whole wheat flour (atta). The texture will be denser but still delicious.
Why this is on our healthy list.
Provides Energy
The primary ingredients, semolina and all-purpose flour, are rich in carbohydrates, which provide a quick source of energy to start your day.
Aids Digestion
The inclusion of carom seeds (ajwain) is known in traditional medicine to help with indigestion, bloating, and gas, making this rich food slightly easier to digest.
Frequently asked questions
The most common reasons are a soft dough or frying at too high a temperature. The dough must be very stiff, and the puris should be fried slowly on low-to-medium heat to draw out moisture and make them crisp.