Traditional Deep-Fried Indian Bread

Puri

(48 reviews)

Every Sunday morning, my family would gather in the kitchen, eagerly waiting for my grandmother to fry these delightful puris. The way they puff up in the oil feels nothing short of magical.

Prep time:20 mins

Cook time:20 mins

Total time:40 mins

Protein

Carbs

28g

Fat

Calories

180 kcal

Servings:

VegetarianDairy Free

Ingredients

whole wheat flour2 cups

(plus extra for dusting)

semolina2 tbsp

(optional, for crispiness)

salt0.50 tsp

oil1 tbsp

(for dough)

water3/4 cup

(as needed)

vegetable oilfor deep frying

Directions

Prepare the Dough

In a large mixing bowl, combine whole wheat flour, semolina (if using), and salt.
Add 1 tablespoon of oil and mix with your fingers to incorporate.
Gradually add water, a little at a time, kneading the mixture until a firm, smooth dough forms.
Cover the dough with a damp cloth and let it rest for 10-15 minutes.

Chef's tip: The dough should be firmer than regular roti dough, which helps the puris puff up well.

Shape the Puri

Divide the dough into small lemon-sized balls.
On a lightly floured surface, roll each ball into a small circle, about 4 inches in diameter. Ensure the puris are evenly rolled for even puffing during frying.

Chef's tip: Do not roll the puris too thin, as they may not puff up.

Fry the Puri

Heat vegetable oil in a deep frying pan over medium-high heat.
To test the oil, drop a small piece of dough into it. If it rises to the surface immediately, the oil is ready.
Carefully slide a puri into the hot oil. Using a slotted spoon, gently press down on the puri to help it puff up.
Fry until golden brown on both sides, about 30 seconds to 1 minute per side.
Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough balls.

Chef's tip: Keep the oil at a consistent medium-high heat to ensure puris puff up without becoming greasy.