How to Make Puri

Last Updated: September 7, 2020 References

A puri (pronounced poori) is a South Asian unleavened bread primarily found in Northern India made from a dough of atta (whole grain durum wheat flour), water and salt by rolling it out into discs of approximately the size of palm and deep frying it in ghee or vegetable oil.

Cooking Time: 20 minutes;
Preparation Time: 10 minutes;
Makes: 20-25 Puris

Ingredients

2 cups whole wheat flour (atta flour)
4 tbs. vegetable oil
1/2 tsp. salt (or per taste)
3/4 cup warm water
2 cups vegetable oil for frying puris

Steps

1
Prepare a plate with a paper towel on it for cooked puris.
2
In a bowl, mix together whole wheat flour, vegetable oil & salt, mix well using fingers.

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3
Slowly add about 3/4 cups warm water, just enough to form a firm dough and knead till smooth.
4
Divide into small balls about golf-ball size, and roll out into 3" rounds on an oiled board.^{[1]
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5
Heat vegetable oil for frying, in a wok or kadhai (special Indian utensil for deep frying).^{[2]
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6
Add a little salt to the oil to keep it from smoking.^{[3]
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7
Fry the puri one at a time, holding them under the oil on the first side until they puff.^{[4]
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8
Turn and fry until light brown & place on paper-toweled dish to absorb excess oil.^{[5]
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Research source} You can make Naan out of this same mixture. Without deep frying, just fry the rounds (Step 4) in a frying pan without oil or with very little oil until you see brown/black spots on the Naan.
9
Finished.

Community Q&A

Question

How do I get the the puris to puff?

Community Answer

They are supposed to buff naturally when they are cooking, though some of them flatten out when they cool down. The process is similar to rotis.
Question

How can I make puri that is soft, but not oily?

Community Answer

Make sure your oil is hot enough, use a spoon, and hold the puri down with a fork when frying.
Question

Why are my puris hard, and why do they break?

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Top Answerer

There are a few things that could be making your puris hard. When you're making the dough, make sure the dough is not too soft. The dough should be a little stiff. When you roll the dough out, don't roll it out too thin because it might become too crispy, which would cause your puri to break. Finally, when you fry your puri, make sure the oil is very hot, but don't leave it in the oil for too long. You only need to fry it until it puffs up.

Warnings

This article does not show how to make proper puris. The rolling of the dough is wrong and there is very less oil in the pan for it to cook. They should be puffy and golden brown, not like these.

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