📝 About This Recipe
Experience the magic of the Puri, a quintessential Indian deep-fried leavened bread that transforms into a magnificent golden orb upon hitting hot oil. Originating from the Indian subcontinent, these breads are celebrated for their crisp exterior, soft interior, and satisfying chew. Perfectly puffed and deceptively simple, they are the ultimate vessel for savory curries or sweet halwas, making any meal feel like a festive celebration.
🥗 Ingredients
The Dough Base
- 2 cups Whole Wheat Flour (Atta) (finely ground, preferably Indian brand Atta)
- 1 tablespoon Semolina (Sooji) (adds a delightful crunch and helps keep the puri puffed)
- 1/2 teaspoon Salt (fine sea salt)
- 2 teaspoons Vegetable Oil (for incorporating into the dough (Moyen))
- 3/4 cup Lukewarm Water (added gradually; you may need slightly more or less)
- 1/4 teaspoon Carom Seeds (Ajwain) (optional, for digestive benefits and subtle thyme-like flavor)
For Frying and Rolling
- 3 cups High-Heat Frying Oil (such as peanut, sunflower, or vegetable oil)
- 1 tablespoon Extra Oil (for greasing palms and the rolling surface)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the whole wheat flour, semolina, salt, and carom seeds (if using) until evenly distributed.
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2
Drizzle 2 teaspoons of oil over the dry mixture. Use your fingertips to rub the oil into the flour until it resembles coarse crumbs.
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3
Slowly add lukewarm water, a tablespoon at a time, kneading as you go. The goal is to form a stiff, tight dough—much firmer than a standard pizza or roti dough.
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4
Knead the dough for about 5 minutes until it becomes smooth and pliable. If the dough is too soft, the puris will soak up 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 at least 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 the dough into equal-sized small balls, roughly the size of a large walnut (about 1 inch in diameter).
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7
Roll each ball between your palms to make it smooth and crack-free. Flatten it slightly into a disc.
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8
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it burns in the hot oil and turns it dark.
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9
Roll the disc into a circle about 3-4 inches in diameter. Ensure the thickness is even—not too thin like a tortilla, but not overly thick.
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10
Heat the frying oil in a deep pan (kadai) over medium-high heat. To test, drop a tiny piece of dough into the oil; if it rises to the surface immediately with a sizzle, the oil is ready.
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11
Gently slide one puri into the hot oil from the side of the pan to avoid splashing.
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12
As the puri rises to the surface, gently press down on it with a slotted spoon in a circular motion. This pressure encourages the puri to puff up like a balloon.
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13
Once puffed, flip the puri over and fry until the underside is a beautiful light golden brown. This usually takes only 15-20 seconds per side.
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14
Remove the puri with the slotted spoon, draining excess oil against the side of the pan, and place it on a plate lined with paper towels.
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15
Repeat the process with the remaining dough balls. Serve immediately while hot and inflated.
💡 Chef's Tips
The secret to a non-greasy puri is a stiff dough; if the dough is soft, the bread will absorb oil like a sponge. Always use oil instead of flour to roll out the dough to keep your frying oil clean and smoke-free. Maintain the oil temperature throughout—if the oil cools down, the puris won't puff; if it's too hot, they will brown before cooking through. Adding a pinch of semolina (sooji) ensures the puris stay puffed for a longer duration after being removed from the oil. Never stack hot puris directly on top of each other immediately; give them a moment on the paper towel to prevent them from becoming soggy.
🍽️ Serving Suggestions
Serve hot with 'Aloo Poori' (a spicy, thin potato gravy) for the classic North Indian breakfast experience. Pair with 'Shrikhand' (sweetened strained yogurt) or 'Aamras' (mango pulp) for a delicious sweet-and-savory combination. Accompany with a side of spicy lime pickle and a dollop of fresh yogurt to balance the fried richness. Enjoy alongside 'Chana Masala' (spiced chickpeas) for a hearty and filling weekend brunch. Serve with a hot cup of Masala Chai to round out a perfect afternoon snack.