Puri is a classic deep-fried flatbread, made with a simple unleavened dough, served hot and fresh!
Hot and Fresh puris are the ultimate indulgence. They’re a favorite treat on the breakfast table. Sure, you could have it as part of a full Halwa Puri breakfast, but a good puri with a cup of chai is also a welcome treat!
A good puri is:
- golden and crispy on the outside
- soft and fluffy on the inside.
- served fresh!
Puris: a basic South Asian Bread
Puris use a basic unleavened dough, similar to roti or chapati. However, puris are deep-fried in hot oil, while rotis or chapatis are cooked on a hot pan using dry heat.
Another basic flatbread is naan or tandoori roti, which uses a leavened dough (so it takes longer to make)
Ingredients for Puri
This deep-fried bread is made with only 3 basic ingredients!
- Flour – All-purpose flour or roti atta both work for the recipe below. All-purpose flour will give you a slightly chewier puri.
- Water – use lukewarm water when making the dough for the best results.
- Salt – for flavor
How to make Puri step by step?
Puri Dough
- Combine ingredients: In a large bowl, add flour, salt and 1-2 tablespoons of oil. Mix well, then slowly add some lukewarm water, starting with a 1/4 cup, and adding a few tablespoons at a time (up to 1/2 cup), until a dough forms.
- Rest the dough: Cover with a dish towel and set aside for at least 20 minutes.
- Knead the dough: When ready to make the puri, knead the dough for a few minutes.
Roll out the Puris
- Divide the dough: Then divide it into 5-6 equal-sized portions.
- Roll each puri: Take one at a time and use a rolling pin spread out in a circle.
Fry the Puri
- Prepare the Oil: Heat oil on medium heat, in a large frying pan with a rounded bottom (like a wok) or a deep pot. Test if oil is hot by adding a little piece of dough. If it bubbles and floats to the top the oil is ready.
- Once the oil is hot, add the rolled out puri into the oil, and using a slotted spoon immerse it into the hot oil to deep fry. The oil must be hot for the puri to puff, else your puri will turn hard instead of crispy on the inside and soft on the inside.
- Once the puri puffs up, turn and fry for another 10 seconds until golden brown.
- Remove from hot oil: Remove and strain using a slotted spoon or strainer to drip off the excess oil.
- Transfer to a plate lined with a paper towel to drain off any excess oil.
- Serve immediately.
Tips to make soft Puris
- When making the dough, add in lukewarm water, just a bit at a time to form the dough. Your dough should not be sticky.
- Rest the dough for at least 15-20 minutes (or even the night before), to make sure the flour has a change to hydrate.
- For soft puris, make sure that the oil is hot before frying the puri so that the puri puffs up quickly!
- Puris taste best fresh, or on the day they are made. They will lose their signature crispy outershell after a while.
How to serve Puris?
These puris are a delicious snack any time of day! But you’re most likely to find them on the table for a weekend breakfast, simply with a cup of chai and some pickles.
These puris can be paired with a simple curry like Chana Aloo Masala or as part of an elaborate Halwa Puri brunch!
If you’re looking for more breakfast ideas, here are some of our favorites:
- Daal Puri: Crispy Flatbread with Lentil Stuffing
- Aloo Paratha: Potato Stuffed Flatbread
- Masala Roti: Easy Soft & Spicy Flatbread
- Halwa Puri Cholay: A Classic Pakistani Brunch
- Masala French Toast: Quick and Easy Indian Breakfast
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Puri
Ingredients
- 1 cup roti atta or all-purpose flour
- ½ cup lukewarm water
- 1-2 tablespoons neutral oil plus more to fry
- Salt to taste
Instructions
- In a large bowl, add flour, salt and 1-2 tablespoons of oil. Mix well, then slowly add some lukewarm water, starting with a 1/4 cup, and adding a few tablespoons at a time (up to 1/2 cup), until a dough forms.
- Cover with a dish towel and set aside for at least 20 minutes.
- When ready to make the puri, knead the dough for a few minutes. Then divide it into 5-6 equal-sized portions.
- Take one at a time and use a rolling pin spread out in a circle.
- Heat oil on medium heat, in a large frying pan with a rounded bottom (like a wok) or a deep pot.
- Test if oil is hot by adding a little piece of dough. If it bubbles and floats to the top the oil is ready.
- Once the oil is hot, add the rolled puri into the oil, and immerse it into the hot oil to deep fry. The oil must be hot for the puri to puff, else your puri may be hard.
- Once the puri puffs up, turn and fry for another 10 seconds until golden brown.
- Remove and strain using a slotted spoon or strainer to drip off the excess oil.
- Transfer to a plate lined with a paper towel to drain off any excess oil.
- Serve immediately.