Puri / Poori – Unleavened deep-fried Indian flatbread (Vegan)

Travel India from north to south or from the east coast to the west, everywhere you go, you’ll get fine wheat puris for breakfast. Puris are generally accompanied by potato bhaji, kurma, stew or fish curry. Puri is the chief item on the North Indian thali or lunch plate. Puris are healthy as they are generally prepared using wholesome wheat flour, though a few people do use refined white wheat flour as well. They are deep-fried either in any cooking oil of your choice or in ghee (clarified butter). For this recipe, I have supplemented whole wheat flour with fine wheat semolina to give extra crispiness and taste to the skin of the puri. Do make and enjoy!

Puri / Poori

Print Recipe

Puri / Poori Yum

A simple, easy, healthy Indian deep-fried wheat flatbread breakfast dish.

Course

Main Course

Cuisine

Indian

Prep Time

1 hour

Cook Time

45 minutes

Servings

puris

Ingredients

• 750 gm atta (whole wheat flour)
• 250 gm Bombay rava (fine wheat semolina)
• 30 ml cooking oil
• 10 gm powdered salt
• 650 ml water
• 100 gm maida (refined wheat flour / all purpose flour) or atta for dusting
• cooking oil to deep fry

Course Main Course Cuisine Indian Prep Time 1 hour Cook Time 45 minutes Servings puris Ingredients 750 gm atta (whole wheat flour) 250 gm Bombay rava (fine wheat semolina) 30 ml cooking oil 10 gm powdered salt 650 ml water 100 gm maida (refined wheat flour / all purpose flour) or atta for dusting cooking oil to deep fry

Instructions

1. Put the atta, the rava and the salt into a wide mixing bowl and mix thoroughly with your fingers.
2. Add the cooking oil and the water and knead till the dough turns soft.
3. Roll small portions of the dough between your palms to make lime sized balls for small puris or lemon sized balls for bigger puris (as you desire).
4. Use a board and rolling pin to roll out nice round puris, dipping once or twice in the dusting flour, to keep from sticking to the board or pin. The puri, when finished, should be around 3 mm (1/10 inch) in thickness. Take care not to leave any dusting flour on the puri after the final rolling of each puri, for loose flour can burn in the cooking oil, on frying.
5. Spread out the puris on non-stick paper so that they do not stick to one another (if there is one more person to help, one person can roll out the puris while the other can deep-fry them).
6. Set a wok or frying pan on the stove and pour in the cooking oil. As soon as the oil is hot (it should not smoke), deep-fry the puris one by one, taking care to gently flip them over in order to fry both sides uniformly. If you like them crispy, fry till the puris turn golden brown.
7. Serve hot with bhaji, vegetable kurma, potato stew, kingfish stew or any fish curry. Enjoy!