Puri is a popular Indian bread that’s loved across the country, known for its crispy texture and slightly puffed-up form. It is often served as part of a festive meal, special occasion, or a delicious breakfast. Puri is typically enjoyed with various curries, chutneys, or even as a side dish to other main courses.
In this article, we will guide you through an easy and authentic puri recipe that you can make at home.
Ingredients:
- Whole wheat flour (atta): 2 cups
- Semolina (rava or sooji): 2 tbsp (optional for extra crispiness)
- Salt: 1/2 tsp (adjust to taste)
- Sugar: 1 tsp (optional, adds a slight sweetness)
- Oil: 1 tbsp (for dough)
- Water: 3/4 cup (adjust as needed)
- Oil or ghee (clarified butter): for deep frying
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine the whole wheat flour, semolina (if using), salt, and sugar.
- Add a tablespoon of oil or ghee and rub it into the flour mixture to make the dough soft and smooth.
- Gradually add water, a little at a time, and knead until you get a firm but pliable dough. It should be smooth and not too soft. If needed, add a little more flour or water to achieve the right consistency.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes. Resting helps the dough relax, making it easier to roll out.
2. Divide the Dough:
- After resting, divide the dough into small lemon-sized balls. You should aim for about 10-12 balls, depending on the size you want for your puris.
- Roll each ball into a smooth ball and set aside.
3. Roll the Puris:
- Take one dough ball and flatten it between your palms. Lightly flour your rolling surface and rolling pin to prevent sticking.
- Roll it into a small, even disc about 3-4 inches in diameter. Don’t roll it too thin, as you want the puri to puff up during frying.
4. Heat the Oil:
- Heat oil or ghee in a deep frying pan or kadhai on medium-high heat. The oil should be hot enough for frying (you can test this by dropping a small piece of dough into the oil; it should rise to the surface quickly).
- Ensure there is enough oil for the puris to puff up while frying.
5. Fry the Puris:
- Carefully slide one puri into the hot oil. It should begin to puff up almost immediately. Gently press the edges with a slotted spoon to encourage even puffing.
- Fry until both sides are golden brown and crisp. This usually takes about 30-40 seconds per puri. Make sure not to overcrowd the pan; fry in batches if needed.
- Remove the puris from the oil and place them on a paper towel to drain excess oil.
6. Serve:
- Serve your freshly made puris hot with your favorite side dishes, like aloo sabzi (potato curry), chole (chickpea curry), or even sweet treats like halwa or kheer.
Tips for Perfect Puri:
- Dough consistency: The dough should be stiff, not too soft. A soft dough won’t help the puris puff up properly during frying.
- Oil temperature: The oil should be at the right temperature. If it’s too hot, the puris will burn, and if it’s too cool, they will absorb too much oil and become greasy.
- Resting the dough: Allowing the dough to rest ensures that the gluten relaxes, making the puris easier to roll and puff.
- Serving suggestion: Puri pairs well with spicy curries or even yogurt-based dips like raita.
Variations:
- Suji Puri: Add a bit more semolina to the dough for extra crispiness and texture.
- Methi Puri: Add finely chopped fenugreek leaves to the dough for a slightly bitter twist and added flavor.
- Sweet Puri: Add a little sugar and cardamom to the dough for a sweet version of puri, ideal for pairing with desserts.
Puri is a beloved dish that adds a festive touch to any meal. Whether you’re enjoying it with a hearty curry or a simple yogurt dip, these crispy, puffed-up delights will surely win everyone over. Make sure to enjoy them fresh and hot for the best experience!
