Name: Puri Deep Fried Indian Bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Whole Wheat Flour (Atta); 1 tbsp Semolina (Sooji); 0.5 tsp Salt; 1 tsp Vegetable Oil (for dough); 0.75 cup Water; 2 cups Vegetable Oil (for deep frying)

"This traditional Indian fried bread is a breakfast and festival staple, known for its iconic golden dome and soft, airy interior. Made with simple whole wheat flour, these puffed delights are the perfect vessel for savory potato curries or sweet mango pulp."

1 Ingredients

Qty	Item
2 cups 250 g	Whole Wheat Flour (Atta)
1 tbsp 15 g	Semolina (Sooji)
0.5 tsp 3 g	Salt
1 tsp 5 ml	Vegetable Oil (for dough)
0.75 cup 180 ml	Water
2 cups 480 ml	Vegetable Oil (for deep frying)

2 Instructions

In a large bowl, whisk together the whole wheat flour, semolina, and salt. The semolina helps the puri stay puffed for a longer time.

Drizzle in one teaspoon of oil and rub it into the flour with your fingertips until the mixture feels slightly crumbly.

Gradually add water and knead into a smooth but very firm and stiff dough. A stiff dough is essential to prevent the puri from absorbing too much oil while frying.

Cover the dough with a damp cloth and let it rest for 15 to 20 minutes.

After resting, knead the dough briefly again and divide it into small, equal-sized balls (roughly the size of a golf ball).

Grease your rolling surface and rolling pin with a drop of oil. Roll each ball into a 3 to 4-inch circle of even thickness. Avoid using dry flour for dusting as it will burn and blacken the frying oil.

Heat the frying oil in a deep pan or kadai over medium-high heat. To test if it is ready, drop a small piece of dough; it should sizzle and rise to the top immediately.

Gently slide one rolled puri into the hot oil. As it begins to rise, lightly press the top with a slotted spoon in a circular motion. This pressure encourages the puri to puff up like a balloon.

Once fully puffed, flip the puri and fry the other side until it turns a light golden-brown.

Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and puffed.

·
Oil temperature is critical; if the oil isn't hot enough, the puri will be greasy and won't puff up.
·
Keep the rolled puris covered with a damp cloth if you aren't frying them immediately to prevent the surface from drying out.
·
Roll the dough with even pressure to ensure a uniform thickness, which is key to a perfect puff.
·
Do not roll them too thin like a tortilla or they will become hard and crispy like a cracker.

? Frequently Asked Questions

Why did my puri not puff up?

The most common reasons are that the oil was not hot enough, the dough was rolled too thin, or there was a hole/tear in the rolled dough.

Can I use All-Purpose Flour (Maida) instead?

Yes, you can use Maida for a softer, whiter puri, or a 50/50 mix of Atta and Maida for a balance of flavor and texture.

Why are my puris so oily?

If the dough is too soft or if the oil temperature is too low, the puri will soak up an excessive amount of oil.

How long can I store puri dough?

The dough can be stored in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.

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