Puri
Puri is a traditional Indian deep-fried bread made with unleavened dough. It's light, puffy, and crispy, typically enjoyed with various curries or sweets. This recipe is perfect for anyone looking to add a delightful touch to their Indian meal.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt.
- 2
Add 2 tablespoons of oil to the flour mixture, and mix until it resembles coarse crumbs.
- 3
Gradually add water, a little at a time, until a smooth and firm dough forms.
- 4
Knead the dough for about 5-7 minutes until it becomes pliable and elastic.
- 5
Cover the dough with a damp cloth and let it rest for 20-30 minutes.
- 6
After resting, divide the dough into small equal portions and roll each portion into small balls.
- 7
Using a rolling pin, flatten each ball into a circle about 4 inches in diameter.
- 8
Heat oil in a deep pan over medium heat for frying.
- 9
Once the oil is hot, gently slide in one puri at a time, and press lightly with a slotted spoon to help it puff up.
- 10
Fry until the puris are golden brown, then remove them and drain excess oil on paper towels.
- 11
Repeat the frying process with the remaining puris, ensuring the oil temperature is maintained.
Cook notes
Tips
Make sure the dough is firm for better puffing.
Keep the oil hot to achieve crispy puris.
Do not overcrowd the pan while frying.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover puris in an airtight container at room temperature for up to one day.
- Reheat puris on a skillet to regain some crispiness, if necessary.
Substitutions
- You can substitute all-purpose flour with whole wheat flour for a healthier version.
- Use ghee instead of oil for a richer flavor.
What to Serve With
- Potato curry (Aloo Masala)
- Chickpea curry (Chana Masala)
- Sweet dishes like Semolina Halwa
Common Mistakes
- Not letting the dough rest long enough can lead to dense puris.
- If the oil is not hot enough, the puris will absorb excess oil and become greasy.
Recipe FAQ
Can I make the dough in advance?
Yes, you can make the dough and refrigerate it for up to 24 hours before rolling and frying.
What can I serve with puri?
Puri is great with potato curry, chickpea curry, or even with sweets like halwa.
Can I bake puris instead of frying?
Baking puris won't achieve the same texture. They are traditionally deep-fried for best results.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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