Puri
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.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
- c.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.
- d.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
Step 2
- a.Knead and Rest the Dough
- b.Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
- c.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
Step 3
- a.Shape and Roll the Puris
- b.After resting, knead the dough again for one minute to make it smooth.
- c.Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
- d.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.
- e.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
Step 4
- a.Fry the Puris
- b.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.
- c.Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
- d.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.
- e.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.
- f.Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
- 5
Step 5
- a.Drain and Serve
- b.Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
- c.Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
- d.Repeat the frying process for all the dough balls.
- e.Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
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 absorb excess oil, resulting in greasy, flat puris.
- 2Resting the dough is non-negotiable. It makes the puris soft on the inside and easier to roll without tearing.
- 3Roll the puris evenly. Uneven thickness will prevent them from puffing up uniformly.
- 4Maintain a consistent, medium-high oil temperature. If the oil is too cool, puris will be oily; if it's too hot, they will burn before puffing.
- 5Gently pressing the puri into the oil as it fries is the key technique to make it puff up beautifully.
- 6Puris are best enjoyed fresh and hot. They lose their signature puffiness and crispness as they cool down.
Adapt it for your goals.
Masala Puri
Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of ajwain (carom seeds) to the flour mixture for a spiced version.
Palak Puri (Spinach Puri)Palak Puri (Spinach Puri)
Blend 1 cup of blanched spinach into a smooth puree. Use this puree instead of water to knead the dough for a vibrant green color and added nutrients.
Beetroot PuriBeetroot Puri
Use beetroot puree instead of water to knead the dough. This will give the puris a beautiful pink color and a slightly sweet, earthy flavor.
Why this is on our healthy list.
Source of Energy
The whole wheat flour provides complex carbohydrates, which are the body's primary source of fuel, making puris a filling and energy-boosting part of a meal.
Provides Dietary Fiber
Made with atta (whole wheat flour), puris contain dietary fiber that supports healthy digestion and contributes to a feeling of fullness.
Frequently asked questions
There are a few common reasons: the dough might be too soft, the puri was not rolled to a uniform thickness, or the oil is not hot enough. Ensure you have a stiff dough, roll it evenly, and fry in oil that is between 180-190°C (355-375°F).