Breads · Rotiyoun
Puri
Plain whole-wheat puri, deep-fried
The everyday puri: a semi-soft whole-wheat dough rolled into 5-inch discs and fried one at a time in hot oil or ghee until it puffs up light, crisp and golden (taraylo). A staple bread for breakfast, lunch and dinner.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Main ingredients
For frying
Method
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In a paat (bowl), mix the flour, salt and the oil or ghee. Add warm water a little at a time and knead to a semi-soft dough. Cover with a damp cloth and let it rest for .
Divide the dough into 6 equal portions. Flatten each slightly and roll it into a disc of about 5 inches across, dusting with a little flour as needed.
Heat oil or ghee in a kadai over a medium flame. When it is hot, slide in one puri at a time and press it gently with a perforated spoon (kanch) so that it puffs. Fry both sides until puffed and golden brown, then lift out and drain off the excess oil.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Tip: the oil must be properly hot before you fry, so the puris puff well and stay light rather than oily.
Serve with
Breakfast — with batata (fried potatoes) and pappad; lunch — with curries and dals; dinner — with vegetable dishes. Served hot and puffed.
Recipes mentioned here
Nutrition
EstimatedPer puri
140 kcal
- Protein
- 3 g
- Carbohydrate
- 18 g
- Fat
- 6 g
The recipe makes 6 puris.
Whole recipe
830 kcal
- Protein
- 18 g
- Carbohydrate
- 108 g
- Fat
- 38 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Good to know
Storage
Best fresh; the dough can be made ahead and refrigerated for a few hours.
About this dishDid you know?
Did you know?
A puri that puffs fully shows well-kneaded dough and correctly heated oil.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos