Fluffy Puri
Fluffy Puri is a small whole wheat and semolina bread rolled without dry flour and fried until puffed and golden.
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30 mintotal
Prep 15 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Active time only; fry puris just before serving so they stay puffed and crisp.
Method
In a bowl, mix the whole wheat flour, semolina (which adds structured crispness), salt, and hot oil.
Gradually add water and knead into a tight, stiff dough. A stiff dough is essential as it absorbs significantly less oil during frying.
Cover and let it rest for strictly 10 minutes. Over-resting will cause the dough to absorb moisture, leading to oily puris.
10 min
Pinch small, gooseberry-sized balls and roll them between your palms into seamless, smooth spheres.
Lightly grease your rolling board with a touch of oil. Avoid using dry flour. Roll evenly into 3 to 4-inch circles.
Bring oil to a medium-high heat in a deep kadhai. The oil must be sufficiently hot to ensure an instant puff.
Gently slide a rolled puri into the hot oil. As it rises, lightly press the center with a slotted spoon to encourage full inflation.
Flip carefully and fry until both sides are golden brown. Drain on paper towels.
Serve immediately to enjoy the crisp texture.
How to tell it's done
Puris should puff into a hollow round with a golden, lightly crisp surface and steam inside.
Getting it right
Tip
A little semolina helps puris hold their puff after frying. Roll with oil instead of dry flour so the frying oil stays clean.
What to serve it with
Serve hot with Aloo Sabzi, Chana Masala, or sweet Shrikhand for a classic breakfast plate.
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