Puri

Name: Puri
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300g Whole Wheat Flour, atta; 1/2 tsp Salt, fine; 1 tsp Ghee, or neutral oil; to mix into the dough; 180ml Water, enough to make a stiff dough; 700ml Neutral Oil, for deep-frying; enough to deep-fry comfortably

Puri are delicate, golden-brown Indian fried breads that puff up into light, slightly chewy rounds—perfect for scooping up curries or enjoying with chutney. Made from a simple dough, they cook quickly and deliver warm, comforting crispness with every bite.

Puri are delicate, golden-brown Indian fried breads that puff up into light, slightly chewy rounds—perfect for scooping up curries... Show more

Traditional Indian Recipe

Health Grade

B · Healthy

Rating

4.0

Time

50 min

Price

0,26 €

Calories

478 kcal

vegetarian

easy

low sugar

kid friendly

Method

Make the dough

In a mixing bowl, combine the whole wheat flour and fine salt. Rub in the ghee with your fingertips until the flour looks a little sandy, then drizzle in the water little by little and bring everything together into a stiff dough; it should feel firm, smooth, and not sticky. Knead for 2 to 3 minutes just until it comes together neatly.

Rest the dough

Cover the dough with a bowl or a damp cloth and let it rest for 15 minutes. This gives the gluten time to relax, which makes the puris easier to roll and helps them stay tender.

Roll the puris

Divide the dough into 10 to 12 equal pieces and roll each one into a smooth ball. Flatten each ball and roll it into a small round about 10 cm across and about 2 mm thick, using only a light dusting of flour if the dough starts to stick. Keep the discs covered as you work so they don't dry out.

Fry the puris

Pour the neutral oil into a deep, heavy pan until it comes a few centimeters up the sides, then heat it over medium heat until a tiny scrap of dough sizzles and floats up right away. Slide one puri in at a time and gently press it with a slotted spoon so it sinks briefly, then puffs into a balloon. Fry each puri for 20 to 30 seconds until the underside is pale golden, flip it, and cook the second side for just a few seconds more. Lift it out, let the excess oil drip back into the pan, and repeat with the rest.