Puri is one of several kinds of Indian bread. The soft type is eaten with curries most often. There is also a crisp version that is generally eaten as a snack with a savory sauce. There are numerous recipes for puris. They also differ in size and shape, from the basic to exotic puris with herbs and spices, from small dainty puris to large puris, from shapes that are round, square, diamond-shaped, and ovals to triangles. Puris are fried in ghee, making them very rich and also cholesterol-laden, or fried in deep oil. Here is an example of puri, or puri with an herb.
Because puris are generally rich, I would not recommend them for everyday fare, but when served on special occasions, they are delicious and make excellent accompaniments to curries and snacks such as patha. Laying the puris on paper towels after frying does help to remove excess oil.
Ingredients for making this easy flat bread.
- 4 cups all-purpose flour
- 4 tsp. baking powder
- 4 tbsp. semolina
- Salt
- 1 1/2 cups fresh milk
- 125g butter
Method.
To a dish or a deep bowl. Add all the dry ingredients and mix well with a whisk. Add the butter and incorporate well into the dry ingredients. I am wanting a breadcrumb texture. Now add the warm milk, a little at a time, and form a dough.
Note:
- I have doubled the quantity
- Maintain a medium flame all the time, once the oil is hot.
- Press down the puri using the slotted spoon to help puff it up.
- Rolling out all the puris and then setting them out to fry them all in a row saves a lot of time.
- Don’t dust the puris with a lot of flour while rolling.
- One can use a little oil if the dough is sticky while rolling.
- Place the puris on paper towels to remove excess oil.
- To check if the oil is ready, drop a tiny piece of dough into the oil. If the dough pops up at the same time, the oil is ready.
- Please be cautious. Do not overheat the oil.
Roll out the puris before frying.
Thick puris puff better, so avoid making them too thin. The regular thickness ensures consistent frying, making the puris expand attractively in hot oil. Keep the borders round as you roll to make your puffy puris look and taste great.
Serving suggestion.
Puffy puris pair wonderfully with a variety of accompaniments, enhancing the overall dining experience. Here are some delicious options:
- Aloo Sabzi (potato curry): a classic and flavorful side dish made with potatoes and a blend of aromatic spices.
- Chana Masala (Chickpea Curry): A hearty and spiced chickpea curry that complements the lightness of the puris.
- Dahi (Yogurt): Cool and creamy yogurt provides a refreshing contrast to the warm and fluffy puris.
- Pickles or Chutneys: Tangy and flavorful condiments like mango pickles, mint chutney, or tamarind chutney add an extra burst of taste.
- Raita: A yogurt-based side dish with chopped vegetables and spices, offering a cooling element to balance the spices.
- Paneer Bhurji: Scrambled cottage cheese with onions, tomatoes, and spices, adding a protein-rich option to your meal.
- Mixed Vegetable Curry or Beans Curry: A medley of colorful vegetables cooked in a spiced gravy, providing a wholesome accompaniment.
Feel free to mix and match these accompaniments based on your preferences, creating a well-balanced and satisfying meal with your homemade puffy puris.
Making perfect puffed puris comes down to perfecting these 3 things.
Perfect dough: Puri dough should be firmer than regular soft chapati dough and smooth, but not dry and crumbly.
Puris rolled out to even / moderate thickness: evenly rolled out puris leads to evenly puffed puris. Also, puris need to be rolled out to a moderate thickness (see step image / recipe video for reference); if they are rolled out too thick, they will not be light & fluffy, and if they are rolled out too thin, they will be crispy like papad.
Correct temperature of oil for frying puris: The oil needs to be at the correct temperature for light & crispy, puffed puris. Which is why you should always test the oil with a small roundel of dough before frying the puris. The dough roundel should come up immediately without browning; that is the correct temperature to fry puris. Also, as you fry puris, the temperature of the oil might need to be increased or decreased to be maintained at the correct temperature.
Frequently Asked Questions
Can I make puri dough ahead of time?
It’s always best to make puris with freshly made dough. Though you can make puris with refrigerated dough as well. Just ensure to give it enough time to come to room temperature before rolling out the puris and frying them. That being said, there is a higher chance of puris made with refrigerated dough retaining oil and turning oily.
Which oil is best for frying puris?
You can use most kinds of oil that have a high smoke point. Like vegetable oil, canola oil, avocado oil, etc. Using vegetables is the best.
Why is my puri hard?
There might be several reasons for this. Puris need a hard but smooth dough. If the dough is dry, crumbly, and not smooth, it can lead to hard puris due to a lack of sufficient moisture in the dough. Puris can also turn out hard if you roll them out too thin. Or if you have fried them in oil that was not at the correct temperature and, as a result, fried them for longer in oil that was not hot enough. See the recipe & notes for steps to follow to avoid this.
Why is my puri oily?
There are a few other potential causes of this. Puri dough needs to be hard yet smooth. But if the dough is soft and sticky and has too much moisture in it, the fried puris might retain oil. Also, if puris are fried in oil that is not at the correct temperature and, as a result, fried for longer in oil that is not hot enough, then there is a higher chance the fried puris will retain oil. And sometimes puris made from dough that has been refrigerated can also retain oil, so it is best to use freshly made dough for puris.
Why do my puris not puff up?
First, the dough has to be made right so that it is hard and smooth. Then, for the puris to puff up, it’s important to roll them out evenly so that the flattened puris are not thick at some places and thin at others. Evenly rolled-out puris will ensure evenly puffed puris. Also, the rolled-out puris should not be rolled out too thick or too thin. If they are too thick, then fried puris will not be soft and light, and if they are too thin, they will be hard and crispy like papad. Roll out to a moderate thickness (see step images and video) for soft, light, & puffed puris.
Why does my puris collapse after fluffing up?
This can happen if there is excess moisture in the dough or if you don’t have enough fine semolina / rava in the dough. Because rava, / fine semolina, helps keep puris puffed for longer.
Is puri bad for your health?
Since puris are traditionally deep-fried, it is always best to consume them in moderation.