Puri (Indian Fried Flatbread)
Puri, also spelled poori is a fried Indian bread.
- Prep
- 15 min
- Cook
- 1 hr 29 min
- Total
- 1 hr 44 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Put all the dry ingredients into a bowl.
Procedure
Add salt and drizzle the 1 tbsp oil over top. Mix well.
Procedure
Gradually mix in enough water to get a stiff dough.
Procedure
Knead the dough well for a few minutes.
Procedure
Cover the dough and leave to rest for about half an hour.
Procedure
Pour the oil for deep frying in a wok or other deep pan. Heat the oil.
Procedure
Meanwhile, divide the dough into 8 small balls and roll each into a small circle (about 3 in / 7.5 cm in diameter). You can use a bit of hot oil to roll the dough so it will not stick to the surface.
Procedure
Check if the oil is hot enough—when you put a tiny piece of dough in the oil it should immediately rise to the surface. When the oil is ready, lay the flattened dough over the oil, press the top slightly with the slotted spoon until it inflates itself, and turn to other side. Adjust the flame as necessary.
Procedure
Remove the puri from the oil after it turns golden brown and place on a wire rack or kitchen paper towel for excess oil to drain.
Notes, tips and variations
For chapatti dough, don't use semolina and plain flour. Only use whole wheat flour, salt, and oil.
Notes, tips and variations
If the dough sinks quickly to the bottom of the wok, the oil is not hot enough and the puri will absorb too much oil. It should balloon within a few seconds.
Photo: Daiju Azuma · CC BY-SA 2.5 · https://creativecommons.org/licenses/by-sa/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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