Fluffy, Golden Puri – A Classic Indian Bread
If there’s one thing that instantly brings back memories of festive mornings or cozy family brunches, it’s puri. These deep-fried Indian breads puff up into perfect golden rounds and pair beautifully with everything from spicy aloo bhaji to sweet suji halwa. Light, crispy on the outside, and soft inside — puris are a staple in many Indian households, and today, I’m sharing a foolproof recipe to get them just right every time.
Fluffy, Golden Puri
Ingredients
- 2 cups Flour
- A pinch of Salt
- 1 tbsp Oil
- ¾ cup Water for kneading
- Oil deep frying
Instructions
Knead the Dough
- In a large mixing bowl, combine the whole wheat flour and salt. Add oil or ghee if using, then gradually add water and begin kneading. The dough should be firm and smooth – not too soft. This is key to making puffed puris. Knead for about 7–8 minutes.
- Cover the dough with a damp cloth and let it rest for 20 minutes.
Roll the Puris
- Divide the dough into small lemon-sized balls. Roll each ball into a 4–5 inch circle. Don’t use flour to roll them out, as excess dry flour can burn in the oil. Instead, lightly grease the rolling pin or board with oil if needed.
- Make sure the puris are evenly rolled – not too thin or thick – for that perfect puff.
Fry the Puris
- In a deep kadai or heavy-bottomed pan, heat oil on medium-high. Test by dropping a small piece of dough – it should sizzle and rise to the top immediately.
- Carefully slide one puri into the hot oil. Gently press it with a slotted spoon to help it puff. Once it puffs and turns golden on one side, flip and fry the other side. This takes just a few seconds.
- Remove and place on paper towels to drain excess oil. Repeat with the remaining puris.
Serving Suggestions:
- Puris are incredibly versatile! Serve them with:
- Aloo Sabzi (spiced potato curry)
- Chana Masala (chickpea curry)
- Sooji Halwa (semolina pudding)
- Or simply with a pickle and chai for a comforting snack
Notes
Tips for Perfect Puris:
Always use medium-high heat. If the oil is too cold, puris won’t puff; too hot, they’ll brown too quickly.
Don’t overcrowd the pan – fry one or two at a time depending on the size.
Use fresh dough – puri dough doesn’t store well.
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