📝 About This Recipe
Puri is a quintessential Indian deep-fried bread that transforms humble whole wheat flour into magnificent, golden balloons of joy. Originating from the Indian subcontinent, these breads are celebrated for their crisp exterior, soft interior, and the dramatic way they puff up upon hitting hot oil. Whether served at a festive breakfast or a lavish wedding feast, a perfectly made puri is the hallmark of soulful home cooking.
🥗 Ingredients
The Dough Base
- 2 cups Atta (Durum Whole Wheat Flour) (finely ground for the best texture)
- 2 tablespoons Sooji (Fine Semolina) (adds a delightful crunch and helps retain the puff)
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Sugar (helps achieve a beautiful golden brown color)
Moisture and Texture
- 1 tablespoon Ghee or Vegetable Oil (to incorporate into the dough for 'moyen' (shortening))
- 3/4 cup Warm Water (add gradually; you may need slightly more or less)
- 1/4 teaspoon Ajwain (Carom Seeds) (optional, for digestion and a subtle nutty flavor)
For Frying
- 3 cups Vegetable or Peanut Oil (for deep frying; choose an oil with a high smoke point)
- 1 tablespoon Extra Oil (for greasing the rolling surface)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the atta (whole wheat flour), sooji, salt, sugar, and ajwain until well combined.
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2
Drizzle 1 tablespoon of ghee or oil over the flour mixture and rub it in with your fingertips until the flour resembles coarse breadcrumbs.
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3
Gradually add warm water, a little at a time, and begin kneading. The goal is to form a dough that is firm and tight—significantly stiffer than standard roti or pizza dough.
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4
Knead the dough vigorously for about 5-7 minutes until it becomes smooth and elastic. If it is too soft, the puris will absorb too much oil; if too hard, they won't puff.
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5
Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the gluten to relax and the semolina to hydrate.
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6
After resting, give the dough a quick 1-minute knead. Divide it into equal-sized small balls, roughly the size of a large walnut or a golf ball.
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7
Lightly grease your rolling pin and the rolling surface with a drop of oil. Avoid using dry flour for dusting, as it will burn in the frying oil and turn it black.
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8
Roll each ball into a flat disc about 3-4 inches in diameter. Aim for an even thickness; if the edges are too thin or there are holes, the puri will not puff up.
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9
Heat the frying oil in a deep wok or kadai over medium-high heat. To test if it's ready, drop a tiny piece of dough into the oil—it should sizzle and rise to the surface immediately.
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10
Gently slide one rolled puri into the hot oil from the side of the pan to avoid splashing.
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11
As the puri rises to the surface, gently press down on it with a slotted spoon in a circular motion. This pressure encourages the steam inside to expand and puff the bread into a ball.
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12
Once puffed, flip the puri carefully. Fry the other side for 15-20 seconds until it achieves a gorgeous golden-brown hue.
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13
Remove the puri with a slotted spoon, draining excess oil, and place it on a plate lined with paper towels.
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14
Repeat the process with the remaining dough balls, ensuring the oil temperature remains consistent throughout.
💡 Chef's Tips
Always use oil instead of flour to roll the dough to keep your frying oil clean and smoke-free. The dough must be firm; a soft dough results in greasy, limp puris that don't stay puffed. Temperature is key: if the oil is too cold, the puri will be oily; if too hot, it will brown before puffing. Adding a pinch of semolina (sooji) ensures the puris stay crisp and inflated for a longer period after frying. Do not stack hot puris directly on top of each other immediately; give them a moment to vent so they don't become soggy from steam.
🍽️ Serving Suggestions
Classic Aloo Poori: Serve hot with a spicy, thin potato curry garnished with fresh cilantro. Halwa Puri: Pair with sweet semolina halwa and chickpea curry for a traditional Sunday brunch. Shrikhand Pairing: Dip warm puris into chilled, creamy saffron-infused strained yogurt. Pickle and Yogurt: For a simple snack, serve with spicy mango pickle and a bowl of plain Greek yogurt. Masala Chai: Enjoy as a late afternoon treat with a steaming cup of ginger-cardamom tea.