- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 2 tbsp
- ½ tsp
- 2 tbsp
- 120 ml
Process
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In a large bowl, whisk together 250 g whole wheat flour, 2 tbsp fine semolina, and 0.5 tsp salt.
Add 2 tbsp vegetable oil and rub into the flour mixture until it resembles coarse crumbs.
Gradually add 120 ml lukewarm water and knead into a stiff, smooth dough. Adjust water if needed.
Cover the dough with a damp cloth and let it rest for 15 minutes.
Divide the dough into 12 equal balls. Roll each ball into a 12 cm circle, dusting with flour to prevent sticking.
Heat 500 ml vegetable oil in a deep pan over medium heat until it reaches 180°C.
Gently slide one rolled puri into the hot oil. Press lightly with a slotted spoon to help it puff.
Fry for 30–40 seconds until golden brown, then flip and fry the other side for 30 seconds.
Remove with a slotted spoon and drain on paper towels. Repeat with remaining puris.
Serve hot with your favorite curry or chutney.
Kitchen notes
Kitchen notes
- The most common mistake is rolling the puri too thin; it should be about 2 mm thick to puff properly.
- Oil temperature is crucial: if too low, puris absorb oil; if too high, they burn without puffing. Test with a small piece of dough; it should rise immediately.
- Resting the dough relaxes gluten, making rolling easier and puris crisper.
- Press the puri gently with a slotted spoon right after adding to oil to encourage puffing.
Substitutions
- whole wheat flour→all-purpose flour for a softer texture
- fine semolina→rice flour for extra crispness
Storage & reheating
Puri is best eaten fresh and hot. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. To reheat, place in a 180°C oven for 5 minutes or in a dry skillet over medium heat until warmed through. Do not refrigerate as they become soggy.
FAQ
The questions we get asked most
Why did my puri not puff up?
Puri may not puff if the dough is too soft, rolled too thin, or the oil temperature is too low. Ensure the dough is stiff, roll to 2 mm thickness, and fry at 180°C. Also, press the puri gently with a slotted spoon immediately after adding to oil.
Can I make puri dough ahead of time?
Yes, you can make the dough up to 2 hours ahead. Cover it with a damp cloth and keep at room temperature. If refrigerated, bring to room temperature before rolling.
How do I know when the oil is at the right temperature for frying puri?
Drop a small piece of dough into the oil. If it rises to the surface immediately and sizzles, the oil is ready. Alternatively, use a kitchen thermometer; it should read 180°C.
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour, but the texture will be slightly softer. Whole wheat flour gives a more traditional taste and crispness.
Why are my puris oily?
Oily puris result from oil not being hot enough. The dough absorbs oil instead of frying. Ensure the oil is at 180°C before frying and maintain that temperature between batches.
Can I bake puri instead of frying?
Baking puri is not recommended as it will not puff up and will have a different texture. For a healthier version, you can try shallow frying, but deep frying is traditional.
How long do puris stay fresh?
Puri is best consumed within a few hours of frying. Leftovers can be stored in an airtight container for up to 1 day at room temperature. Reheat in a 180°C oven for 5 minutes.
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