What is a puri?
Puri = Fried wheat bread
Timmi’s Tips and Tricks
- When frying the puris, make sure the oil is hot before adding the puris. You can test this by adding a small piece of the puri dough (aata) to the oil. If it comes up right away, the oil is ready. If the dough lingers at the bottom, wait for the oil to heat up further. Cooking in oil that’s not hot enough will result in overly oily puris.
- Try not to flip the puris too many times. Doing so will make them harder.
- The dough should be tight before being rolled out. Rolling it out shouldn’t require any extra flour.
Servings: 12 puris
- 1.5 cup wheat flour aata
- 1/2 tsp ajwain carom seeds
- 1-2 tsp oil
- 1/2 cup water
- Oil for deep frying
- Mix flour, carom seeds, and oil to combine.
- Add water slowly and keep mixing to incorporate. Knead to form a tight, coherent dough.
- Add oil to a wok or kadai to be at least 3 inches deep. Heat the wok on high heat.
- Take a small piece of the dough and roll into a ball (about 1 inch diameter).
- Grease a countertop with oil to ensure dough doesn’t stick.
- Evenly flatten out the dough ball with a rolling pin to about 4-5 inches in diameter.
- Drop flattened dough into the frying oil.
- Once the bottom of the dough is golden brown, flip the dough.
- Once both sides are cooked, remove and place on a paper towel to remove residual oil.
- Repeat with remaining puris.
Puris go great with these recipes!
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