PURI

(Deep Fried Unleavened Bread)

Recipe Overview

Puri is a classic deep-fried unleavened bread made from whole wheat flour.

Light, crisp, and puffed, it is a versatile staple that complements a wide

range of dishes and is enjoyed across all meals.

Recipe Details

– Cuisine: Indian / Sindhi–Bhatia

– Course: Bread / Main

– Diet: Vegetarian

– Servings: 6 puris

– Preparation Time: 10 minutes (+ resting time)

– Cooking Time: 15 minutes

– Difficulty Level: Easy

Ingredients

Main Ingredients

– Whole wheat flour – 1 cup

– Warm water – approx. ⅓ cup (to knead dough)

– Oil or ghee – 3–4 tsp

– Salt – a pinch

For Frying

– Oil or ghee – as required

Method

Step 1: Prepare the Dough

– In a bowl (paat), combine whole wheat flour, salt, and oil/ghee.

– Gradually add warm water and knead into a semi-soft dough.

– Cover with a damp cloth and allow to rest for 30 minutes.

Step 2: Shape the Puris

– Divide the dough into 6 equal portions.

– Flatten each portion slightly.

– Roll into discs of approximately 5 inches in diameter, using a little flour for dusting.

Step 3: Fry the Puris

– Heat oil or ghee in a kadai on medium flame.

– Once hot, slide in one puri at a time.

– Gently press with a perforated spoon (kanch) to help it puff up.

– Fry on both sides until puffed and golden brown.

– Remove and drain excess oil.

Chef’s Tip

The oil must be sufficiently hot before frying—this ensures the puris puff up well

and remain light rather than oily.

Serving Suggestions

Serve Puri hot and puffed:

– Breakfast: With batata (potato preparation) and pappad

– Lunch: As an accompaniment to curries and dals

– Dinner: Paired with vegetable dishes

Storage & Make-Ahead Tips

– Best enjoyed fresh for optimal taste and texture

– Dough can be prepared in advance and refrigerated for a few hours

Nutritional Insight (Approximate)

– Provides energy through carbohydrates

– Moderately rich due to deep frying

– Best enjoyed as part of a balanced meal

Did You Know?

A perfectly made Puri should puff up completely during frying—this is a sign

of well-kneaded dough and correctly heated oil.