Puri
Veg
Vegan
Small, disc-shaped deep-fried wheat bread that puffs into a golden hollow balloon in hot oil — the universal North and Central Indian fried bread, eaten for breakfast with aloo sabzi, at religious feasts as prasad, and at weddings from Punjab to Bengal.
Cuisines
Kutchi
Kathiyawadi
Rajasthani
Malwi
Chhattisgarhi
Haryanvi
Awadhi
Himachali
Banarasi
Kumaoni
Bihari
Dogri
Maithili
Sindhi
Punjabi
Delhi
Maharashtrian
Marwari
Brij
Garhwali
Odia
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | whole wheat flour |
| 1 tablespoon | semolina (optional) |
| 1 teaspoon | salt |
| 1 tablespoon | oil |
| — | water as needed |
| — | oil for deep frying |
Instructions
- 1 In a large mixing bowl, combine the whole wheat flour, semolina (if using), and salt.
- 2 Add oil to the flour mixture and mix well with your fingers until it resembles breadcrumbs.
- 3 Gradually add water, a little at a time, and knead into a firm, smooth dough.
- 4 Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
- 5 Divide the dough into small lemon-sized balls.
- 6 Roll each ball into a small disc of about 4-5 inches in diameter, ensuring it's even and not too thin.
- 7 Heat oil in a deep frying pan over medium-high heat.
- 8 Once the oil is hot, gently slide one puri into the oil. It should puff up and float to the surface.
- 9 Fry until golden brown on both sides, using a slotted spoon to gently press down to help it puff up.
- 10 Remove the puri from the oil and place it on paper towels to drain excess oil.
- 11 Repeat with the remaining dough balls.
- 12 Serve hot with your choice of curry or side dish.
Tips
Ensure the oil is hot enough before frying to make the puris puff up well.