Puri/Poori

Puri/Poori is a deep fried puffed Indian bread. It is the most loved and cherished recipe all over India. Though it is deep fried you just cannot stop after eating one. In our home, no birthday, anniversary celebrations or festivities would ever be complete without these crispy, fluffy Puri/Poori.

We would often eat it as breakfast with tea. Maybe it sounds weird, but trust me it is a heavenly combination. These are often eaten all over India mostly with potato curry. And who can forget halwa -puri a devilishly good combination. It is basically a quintessential Indian bread eaten everywhere across India.

A note on the Ingredients:

Puris are also made with all-purpose flour , but I feel they tend to get chewy if kept for some time. I have made these with whole wheat flour. Adding rava/ semolina gives it a crispy texture. And I knead it with milk, which makes these puris soft. But you can use water. I add a bit of sugar to the dough which helps in less absorption of the oil. Don’t forget to read the notes given below.

Puri

Recipe by Samrudhi MaheshCourse: Main, Snacks, BreakfastCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

Puffed Indian bread made from whole wheat flour

Ingredients

• •tWhole wheat flour – 2 cups

• •tSugar – 2 tablespoon

• •tSalt – 2 teaspoon

• •tGhee – 2 tablespoon

• •tRava/ Semolina /Sooji – 2 tablespoon

• •tMilk – 200 ml or as required

• •tOil for frying

Directions

• In a large kadai or a vessel keep oil for heating on a low flame.
• In a bowl, add in the wheat flour, sugar, salt, ghee, rava. Mix everything.
• Kneed it into dough by adding milk as required. * ( check notes)
• After the dough is formed add a spoon of oil from the kadai and kneed it again for a minute.
• Make small balls from the dough and roll out small chapatis.
• Drop a tiny piece of dough into the oil. The dough should fry up immediately and come to the surface.
• Add in your puris one at a time and splash oil all around it so that the puris puff up.
• Fry one the first side till golden then turn over and fry the same way on the other side.
• Drain on paper towels and serve hot.

Notes

• You can use water instead of milk while kneading the dough.
• Do not rest the dough. As resting the dough the puris may absorb more oil.
• While you are rolling the puris make sure that they are not too thin or they will turn out to be hard.
• I don’t use flour to roll the puris as it tends to absorb more oil and also the flour sediments at the bottom of the vessel. These sediments get fried and burnt and stick to your puris. You can roll the puris without any flour at ease. If you still feel that the dough is sticking and is not getting rolled , then add a tiny drop of oil to the puri dough and then roll it.
•  Right temperature is must. Oil should not be smoking or fuming. You know the oil is not hot enough when the puri does not puff up, is flat and instead is also soaking up oil.
• To check if the oil is hot enough, drop a tiny ball of dough in the oil. If it rises immediately, it means the oil is hot enough. Slip a puri in the hot oil.

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SUGGESTED SERVING:

Puri Bhaji, Halwa puri and amraas puri are classic combinations and you can never go wrong with it. However puris and tea do make an excellent combination too.

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