Puri (Deep fried Indian Bread)

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  • Serves: 3 people
  • Cooking: 15 minutes
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Puri, or poori, is a crispy & fluffy Indian fried flatbread that is usually taken as a breakfast fare. With its irresistible combo of crispy texture and warm, wheaty flavor, puri continues to be one of India's most cherished and iconic breads.

Ingredients

Directions

  1. In a mixing bowl, combine wheat flour and salt. Gradually add water while kneading to form a stiff but smooth dough (avoid soft dough to prevent oil absorption). Add 1 teaspoon of oil or ghee and knead again. Cover and let it rest for 10–15 minutes (not longer, or puris won’t puff up properly).
  2. Divide the dough into small equal-sized balls. Roll each ball into a small, round disc (about 4–5 inches in diameter). Ensure they are not too thin (they won’t puff) or too thick (they'll be doughy inside).
  3. Heat oil in a deep pan or kadhai until very hot (350–375°F / 175–190°C). Carefully slide in a rolled puri. It should immediately rise and puff (press lightly with a slotted spoon to help puffing). Flip and fry until golden brown. Remove and place on paper towels to drain excess oil.

Cooking Tips

  1. The consistency of the dough should be stiff and not soft for it to puff up.

  2. The temperature of the oil should be medium-high at all times. It should not be too hot, as it will brown the puri quickly. Nor should it be too low, as it will then make the puri oily.

  3. Cook one puri at a time.

  4. Do not rest the puri for more than 15 to 20 minutes, as it will then absorb more oil.

  5. For crisper puri, you can add a teaspoon of semolina to the dough.

How to Serve

Usually, poori is served with potato masala (aloo bhaji) or chana masala. It also tastes well with halwa for a festive halwa-puri combination.

The Story Behind Puri (Deep fried Indian Bread)

Puri, or poori, has been one of the most loved breakfast fares of Indian cuisine for centuries, with origins tracing back to ancient times across the Indian subcontinent. This beloved deep-fried bread appears in various forms throughout India, from the delicate, balloon-like puris of North India to the slightly thicker versions found in eastern regions.

Puri has been a beloved part of Indian cuisine for centuries, with its roots stretching back to ancient times across the Indian subcontinent. This delightful deep-fried bread comes in many charming varieties—from the light, balloon-like puris of North India to the slightly thicker ones served in eastern regions. Traditionally, puri is a joyful symbol of celebrations, religious festivals, and special family gatherings, representing happiness and abundance in Indian culture. The art of making perfectly puffed puris has been lovingly shared across generations, with each family adding their unique touches and techniques.

Pro Tips for Perfect Results

  1. Make sure the rounds are rolled evenly; otherwise, there is a chance that they will not get puffed up properly. The puri should be slightly thick in the center portion and slightly thin at the edges.

  2. Press the puri lightly with the spatula or with the back of your spoon when it starts rising, as this will help in even puffing. But then do not do it too hard, as it will then deflate the poori.

  3. Test the oil temperature before frying the puri. For this, drop a small piece of dough into the oil and it should rise immediately

Puri (Deep fried Indian Bread) Variations

Masala Puri – Add spices like ajwain, turmeric, or ground pepper to the dough.

Bedmi Puri – Stuff dough with spiced urad dal paste before rolling.

  1. Palak Puri is one in which we add spinach puree into the dough for a vibrant green puri.

  2. Beetroot Puri, which has a natural sweetness and a pink hue due to the addition of beetroot puree.

  3. Bhature-style Puri, which is slightly larger, with a touch of curd in the dough.

  4. Masala Puri, in which we add spices like ajwain, turmeric, or ground pepper to the dough.

  5. Bedmi Puri is one in which we stuff the dough with spiced urad dal paste before rolling.

Storing & Reheating Tips

Puri is best enjoyed when it is hot and stays puffed up. If there are leftovers, wrap them in a clean cloth and keep them in an airtight container for up to 4–5 hours.

To reheat, place briefly on a hot tawa or in a warm oven. Avoid microwaving, as it will make them chewy.

Common Mistakes to Avoid

  1. Fry immediately once it is rolled, as they will develop a skin.

  2. Do not overcrowd the pan, as it will lower the oil temperature and affect cooking.

  3. Drain the puri after frying, as it will make it oily and heavy.

Frequently Asked Questions

  1. Why don't my puris puff up? When it is unevenly rolled up or the dough is too soft, it can prevent the puri from rising.

  2. Can I make puri dough ahead of time? Yes, up to 2 hours before frying, but avoid refrigerating, as it will harden the dough.

Q: Which oil is best for frying puris? Refined sunflower oil, peanut oil, or any neutral high-smoke-point oil.

Q: Can I bake puris instead of frying? They won't puff the same way, but you can bake for a crisp flatbread.

Q: Are puris vegan? Yes, unless you add ghee for kneading.

Equipment Needed

Large mixing bowl Rolling pin (belan) Rolling board (chakla) or clean countertop Deep heavy-bottomed pan or kadai Slotted spoon or jhara Small bowl for water Clean cloth for covering dough

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Author Murugan Andezuthu Dharmaratnam

I'm Murugan, and this is where I share my passion for easy-to-cook bachelor food. You'll discover a mix of simple recipes tailored for single servings, quick meals, and occasional indulgent treats.

www.heymalayali.com Check Andezuth, SD Pharmacy Family Recipes