(Deep Fried Unleavened Bread)

Makes – 6 pieces



Whole Wheat Flour – 1 cup

Warm water – 1/3 cup

Oil / Ghee – 3 / 4 tsp.

Oil / Ghee – for frying

Salt – pinch


1.)    In a paat, make a semi-soft dough with the whole-wheat flour, oil and water.

2.)    Keep the dough covered with a damp cloth for ½ hour.

3.)    Divide the dough into 6 equal portions.

4.)    Flatten each portion and with a rolling pin, roll out each portion into a 5 – inch pan-cake, using a little wheat flour to do so.

5.)    Heat the oil for frying on a medium flame. When hot, add Puris (one at a time) and with a kanch (perforated frying spoon), lightly press down the Puris in the kadai, doing this will puff up the Puris. The Puris will puff up only when the oil is quite hot.

6.)    Fry on both sides till they turn golden brown.

7.)    Remove and drain off excess oil.

Chef’s tip

Puris should be served hot & puffed up.

To serve

Puri is a very versatile item, which can be eaten for breakfast, lunch or dinner. For breakfast, it can be served with Batata & Pappad. It can be an accompaniment to the main course for lunch and the main vegetables can be eaten with Puri for dinner.

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One Response to “PURI”

  1. PURI | panjakhada.com says:

    Cliff Consolver…

    I found a great……

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