These crispy puris or khasta puri is the perfect crispy snack to serve with a cup of tea!

In most Pakistani and Indian households, tea time is a separate, designated time. It usually falls in the late afternoon or early evening, a few hours before dinner, when you need a little pick me up.

And usually, with that cup of tea, there just has to be a snack. Without a snack, tea just doesn’t feel right! That’s where these crispy, addictive, khasta puris come in.

These khasta puris are the best snack! They’re the best

crispy, flakey and addictive snack
perfect with a cup of tea
easy to make ahead
stay fresh for upto 3 weeks!

If you’re looking for more classic snack ideas, here are some of our favorites:

Ingredients

Flour – all purpose flour or maida is ideal for these puris
Spices – black peppercorns, cumin seeds, carom seeds – coarsely crushed spices are added to the dough.
Oil – A little oil is added to form the dough. Oil is also used to deep fry the puris. We typically use canola or vegetable oil for deep frying.
Rolling Pin – we prefer using a thin wooden rolling pin for all our rotis and puris, for best results.
Wok or Deep Pot for frying – Make sure to use a deep pot or wok that is deep enough to fry the puris such as a Kadhai.
Slotted spoon or skimmer for straining – This helps with draining any excess oil from the puris before laying them on paper towel to get rid of the rest of the oil. We recommend a spider strainer like this or a slotted spoon!

How to make Khasta Puri or Crispy Puri?

Puri Dough

Dry roast the Spices – Dry roast the black pepper, cumin seeds and carom seeds. Coarsely crush the spices.
Prepare the Dough – In a large bowl add flour, crushed spices, salt and 2 tablespoons of oil. Mix well, just until the mixture forms a crumbly dough.Start to add water, a little at a time, just until it is a stiff dough, about 1/4 cup of water or less.
Set aside – Cover with a dish towel and set aside for at least 20 minutes.

Roll out the Puris

Divide the dough – Divide the dough into 10-15 balls.
Roll it out – Roll out each piece as thin as possible and set aside. The dough will shrink a little.

Tip – you can also roll the dough into a large circle, and use a cutter to cut smaller circles or diamonds. Make sure to adjust the fry time if you are making smaller puris.

Fry the Puri

Prepare the oil – Heat oil on low-medium heat, in a large frying pan with a rounded bottom (like a wok) or a deep pot.
Poke holes in the puri – Once oil is ready, take one rolled puri at a time and use a fork or knife to poke the puris. This will make sure the puris stay flat, and crispy when fried.
Fry the puris – Carefully add the puri to hot oil and cook for 1-2 minutes. Flip the puri and fry the puri on the other side. Continue to cook, flipping a few times, until the puri is a golden brown color.
Set Aside to Cool – Remove the puri using a slotted spoon or strainer to strain all the oil. Transfer to a plate lined with a paper towel to drain off any excess oil and cool.
Repeat with remaining puris
Once cooled, store in an airtight container for 2-3 weeks.

What to serve with Khasta Puris?

These crispy puris are the perfect snack at tea time, especially if you’re in the mood for something a little savory.

If you’re looking for more classic snack ideas, here are some of our favorites:

If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess

Khasta Puri / Crispy Puri

These crispy puris or khasta puri is the perfect crispy snack to serve with a cup of tea!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Resting Time 30

Total Time 1 15

Course Appetizer, Snack

Cuisine Indian, Pakistani

Ingredients

1 cup All-Purpose Flour or maida
7-10 Black Peppercorns
½ teaspoon Cumin seeds
½ teaspoon Carom seeds
2 tablespoons Oil/Ghee for the dough plus more for deep frying
Salt as per taste

Instructions

Dry roast the black pepper, cumin seeds and carom seeds. Coarsely crush the spices.
In a large bowl add flour, crushed spices, salt and 2 tablespoons of oil. Mix well, just until the mixture forms a crumbly dough.
Start to add water, a little at a time, just until it is a stiff dough, about 1/4 cup of water or less.
Cover with a dish towel and set aside for at least 20 minutes.
Divide the dough into 10-15 balls.
Roll out as thin as possible and set aside. The dough will shrink a little.
Heat oil on low-medium heat, in a large frying pan with a rounded bottom (like a wok) or a deep pot.
Once the oil is ready, take one rolled puri at a time and use a fork or knife to poke the puris. This will make sure the puris stay flat, and crispy when fried.
Carefully add the puri to hot oil and cook for 1-2 minutes. Flip the puri and fry the puri on the other side.
Continue to cook, flipping a few times, until the puri is a golden brown color.
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 and cool.
Repeat with remaining puris
Once cooled, store in an airtight container for 2-3 weeks.

Keyword Khasta puri