India Puri
Puri is a beloved Indian bread, known for its soft, puffed texture and golden-brown color. Made from just a few simple ingredients , puris are deep-fried, creating a light and airy bread that pairs beautifully with both sweet and savory dishes. Puri is a staple in Indian cuisine, often served during festivals, celebrations, or special meals alongside dishes such as chana masala, halwa, or potato curry.
Recipe Servings: 12
Prep Time
15 minutes
+ 20 minutes resting
+ 20 minutes resting
Cook Time
20 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (250 g) whole wheat flour
- ¼ tsp (1 ml) salt
- 1 Tbsp (15 ml) vegetable oil or ghee
- ¾ cup (180 ml) water, or as needed
- Vegetable oil, for deep frying
Directions
- In a large mixing bowl, combine the whole wheat flour and salt. Add the oil or ghee and mix well. Gradually add water, a little at a time, and knead into a firm, smooth dough.
- Cover the dough with a damp cloth and let it rest for 20 minutes. This helps the dough relax and makes it easier to roll.
- After resting, knead the dough briefly and divide it into 12 equal portions. Roll each portion into a smooth ball.
- On a lightly floured surface, roll each ball into a small, round disc, about 4 inches (10 cm) in diameter. Make sure the discs are of even thickness to ensure uniform puffing during frying.
- In a deep frying pan or wok, heat enough vegetable oil over medium-high heat. The oil should be hot but not smoking. To test, drop a small piece of dough into the oil; it should rise to the surface quickly.
- Gently slide one puri into the hot oil. Use a slotted spoon to gently press it down; this helps it puff up. Fry for about 20–30 seconds, and then flip and fry the other side until golden brown. Remove with a slotted spoon and drain on paper towels.
- Fry the remaining puris, one or two at a time, ensuring the oil temperature remains consistent.
- Serve the puris hot with accompaniments such as chana masala, potato curry, or halwa. They are best enjoyed fresh but can be reheated briefly.
Notes
- For extra flavor, add a pinch of carom seeds or cumin seeds to the dough.
- Ensure the oil is hot enough to puff the puris but not so hot that they burn.
- Store leftover puris in an airtight container and reheat in a skillet before serving.
- Puris are similar to bhatura but are unleavened and made with whole wheat flour. They are also generally smaller.
Copyright © 1993—2024 World Trade Press. All rights reserved.