Puri
User Reviews
5
Puri
Description
This Puri recipe uses whole wheat flour as the base, with optional rava added to enhance crispiness and prolong puffiness during frying. The dough is mixed to a firmer consistency by gradually adding water and kneading with oil until smooth. Heating oil to the correct temperature is essential; testing with a small piece of dough ensures the puris will puff immediately upon frying. The puris fry quickly to a golden color, developing a crisp exterior with some puffed pockets inside. Draining on paper towels reduces oiliness and keeps them light to eat.
The puris are traditionally best served hot, straight from the oil, accompanied by Indian dishes like curries or chutneys for a complete meal. The recipe also offers a practical reheating method for leftovers: baking in an oven or air fryer briefly at a moderate temperature restores crispness without sogginess.
Using a slightly firm dough prevents excess oil absorption, and the optional sugar adds a subtle golden hue to the puris. The dough can rest for a short period before frying, and it can also be refrigerated for a few days, making it convenient for advance preparation.
Ingredients
- 4 cups whole wheat flour
- 2 tablespoons rava sooji, optional
- 2 teaspoons sugar optional
- 1¾ cups water or as needed
- 2 teaspoons kosher salt
- 1 tablespoon neutral cooking oil generic cooking oil
- cooking oil around 2 cups, for frying
Instructions
To make the dough by hand:
- Add flour, rava, sugar, and salt to a mixing bowl and mix well. Then slowly add the water a little bit at a time and mix it in with the flour using the fingertips of your dominant hand. Keep adding water and knead until firm dough starts to form.
- Then add the oil and knead once again for 4 to 5 minutes or until the dough becomes even and smooth. Cover the dough and allow it to rest for 5 minutes as you preheat the oil. Dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days.
To make the Dough using Stand Mixer:
- Attach the spiral dough hook to the stand mixer. Add flour, semolina, sugar, and salt then mix by starting the mixer at speed
- Slowly add water to the mixer bowl. You may want to pause the mixer and check the dough before adding all the water. The dough should be firmer than regular paratha or roti dough. Once the dough has fully formed, add the oil and let the mixer run for another 2 to 3 minutes. Take the dough out, cover and allow it to rest for 5 minutes.
Rolling:
- Knead the dough once more for a minute and make small round balls from it. With 4 cups of dough you can make roughly 25-30 balls. Add oil in a frying pan and preheat on low to medium heat.
- Take one dough ball at a time and lightly roll it in the dry flour so that it is evenly covered with flour. Note: You can skip rolling the flour in the dough altogether of you like. Then roll it using a rolling pin and make a small 4 inch circle. You can roll all the puris and line them on parchment paper lines tray or roll and fry simultaneously.
Frying
- Turn the heat for the frying pan to medium high. Allow it to heat up and then carefully slide in rolled puri in the hot oil.
- Gently press down with a stainless steel skimmer spatula as the puri starts to puff up. Then turn it over and pressing gently, cook until both sides turn light golden brown.
- Carefully pick up the puri in the spatula, allow the excess to drain out and then place the Puri in a paper towel lined tray which will absorb any excess. Repeat rolling and frying the remaining Puris.
Notes
- Knead the dough to a firm consistency to avoid oily puris after frying.
- Adding a bit of rava (semolina) helps the puris stay crisp and puffed longer.
- Including a teaspoon of sugar while kneading improves the color, giving the puris a golden hue.
- Test the oil temperature by dropping a small dough piece; it should puff instantly for proper frying heat.
- Drain fried puris on paper towels to remove excess oil and keep them light.
- Reheat leftovers by baking in a preheated oven at 300°F for 5 minutes or air frying for 3 to 4 minutes to regain crispness.
- Dough can rest at room temperature for up to an hour or be refrigerated in an airtight container for 2 to 3 days before frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 605mg | 25% |
| Potassium | 218mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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