Puri
Golden, puffed whole wheat breads that fry up crisp on the outside and soft inside. This everyday Indian favorite is simple to make and pairs beautifully with potato sabzi, chana, or pickle.
For 12 servings
- knead · ~20 min
Knead the dough.
1.Add whole wheat flour, semolina, and salt to a wide bowl.2.Drizzle in 1 tsp oil and rub it into the flour.3.Add water little by little and knead into a stiff, smooth dough.4.Cover and let it rest for 15 minutes.TIPKeep the dough firmer than roti dough so the puris puff well and absorb less oil. - prep · ~10 min
Divide and roll the puris.
1.Knead the rested dough briefly until smooth.2.Divide it into 12 equal small balls.3.Roll each ball into a small circle about 4 inches wide.4.Keep the rolled puris covered with a cloth so they do not dry out.TIPRoll them evenly without thin edges, or they may not puff properly in the oil. - fry · ~15 min
Deep fry the puris.
1.Heat oil in a deep kadai over medium-high heat until hot.2.Slide in one rolled puri and press it gently with a slotted spoon as it rises.3.Fry until it puffs, then flip and cook the other side for a few seconds.4.Remove when lightly golden and repeat with the remaining puris.TIPIf the oil is not hot enough, the puris will turn greasy instead of puffed. - serve
Serve the puris hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough stiffer than chapati dough; a soft dough makes puris soak up oil and stay flat.
- 2Rest only briefly, then knead once more before rolling so the dough smooths out without getting too loose.
- 3Roll each disc evenly, especially at the edges, since thin rims often prevent full puffing.
- 4Do not dust with dry flour while rolling if possible; excess flour burns in the oil and darkens later batches.
- 5Fry one puri at a time in properly hot oil and gently press the top with a slotted spoon to encourage puffing.
- 6Remove the puri as soon as it turns lightly golden; over-frying makes it hard instead of crisp-soft.
- 7Serve immediately for the best texture, because puris lose their puff and tenderness as they sit.
Adapt it for your goals.
Ajwain
Add a pinch of ajwain to the dough for a more aromatic puri that pairs especially well with aloo sabzi and chana.
masalaMasala
Mix in turmeric, red chili powder, and a little cumin for a lightly spiced puri with extra color and flavor.
atta onlyAtta-only
Skip the semolina and use only whole wheat flour for a slightly softer, more traditional everyday puri.
mini puriMini-puri
Roll smaller discs for bite-size puris that work well for festive meals, kids, or serving with chole.
Why this is on our healthy list.
Whole Grain Base
Made primarily with whole wheat flour, this puri offers more natural grain richness and fiber than refined-flour fried breads.
Simple Ingredient List
This recipe uses basic pantry ingredients without added sugar or processed fillings, keeping the preparation straightforward.
More Satisfying Texture
The whole wheat flour and semolina create a hearty bite that can feel more filling when served with sabzi or chana.
Frequently asked questions
Usually the dough is too soft, the puris were rolled unevenly, or the oil was not hot enough. A stiff dough, even thickness, and properly heated oil are key.
