Puri
Puri are a delicious deep-fried Indian bread, light and fluffy with a slightly crispy exterior. They are traditionally served for breakfast or as a side dish with curries or potato preparations. This recipe makes a simple, satisfying batch.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 517 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 2.5 cupwhole wheat flour
- 0.5 tspsalt
- 0.75 cupwater, warm
- 1 tbspvegetable oil, for dough
- 4 cupvegetable oil, for deep frying
Equipment
slotted spoon · deep pan · paper towels · damp cloth · rolling pin · large mixing bowl
The method
Step by step
- 1
Combine the whole wheat flour and salt in a large mixing bowl.
About 1 min
- 2
Gradually add the warm water and the dough oil to the flour mixture, mixing until a stiff dough forms.
About 3 min
Cook’s note: Add water slowly, as the exact amount can vary based on flour type and humidity.
- 3
Knead the dough on a clean surface for 5-7 minutes until it is smooth and elastic.
About 7 min
Cook’s note: The more you knead, the softer your puris will be.
- 4
Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.
About 30 min
- 5
Divide the dough into 16-18 equal small balls.
About 2 min
Cook’s note: Aim for uniform size for even cooking.
- 6
Heat the frying oil in a deep pan or kadai over medium-high heat until it reaches about 175-180°C (350-360°F).
About 5 min
Cook’s note: A small piece of dough dropped in should sizzle and rise immediately.
- 7
While the oil heats, lightly grease your rolling surface and rolling pin, and roll out each dough ball into a thin, 4-5 inch diameter circle.
About 5 min
Cook’s note: Do not use dry flour for dusting as it can burn in the oil.
- 8
Carefully slide one rolled puri into the hot oil.
- 9
Gently press down on the center of the puri with a slotted spoon to help it puff up.
- 10
Once it puffs, flip it over and fry for another 15-30 seconds until golden brown on both sides.
About 1 min
Cook’s note: Do not overcrowd the pan; fry one or two at a time.
- 11
Remove the puri with the slotted spoon and drain excess oil on paper towels.
- 12
Repeat with the remaining dough balls, adjusting heat as needed to maintain oil temperature.
About 10 min
- 13
Serve the hot puris immediately with your favorite curry or side dish.
Per serving
Nutrition
- Calories
- 517.2kcal
- Protein
- 9.8g
- Carbs
- 54g
- Fat
- 31.5g
- Fibre
- 8.2g
- Sugar
- 0.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Puri are best enjoyed fresh, but can be stored in an airtight container at room temperature.
Reheat briefly in a dry pan over low heat or in a microwave for a few seconds, though they will lose some crispiness.