Puri / Poori
A simple, easy, healthy Indian deep-fried wheat flatbread breakfast dish.
Servings Prep Time
24puris 1hour
Cook Time
45minutes
Servings Prep Time
24puris 1hour
Cook Time
45minutes
Ingredients
  • 750gm atta(whole wheat flour)
  • 250gm Bombay rava(fine wheat semolina)
  • 30ml cooking oil
  • 10gm powdered salt
  • 650ml water
  • 100gm maida(refined wheat flour / all purpose flour) or atta for dusting
  • cooking oilto 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!