Puris
Puris are the celebratory cousin of the everyday roti: a tighter, richer wholemeal dough that puffs into hollow golden balloons in hot oil. They turn up at festivals, weddings and special meals across the Indian subcontinent, paired with a wet curry that fills the cavity as you tear in.
Overview
Deep-fried wholemeal flatbreads built on a tight, slightly drier dough than a roti so they hold their shape long enough to puff in the oil. Each disc puffs in seconds and stays crisp for a few minutes off the heat. Best served the moment they leave the pan, ideally with chole or another sauce-rich curry.
Ingredients
Dough
- 310 g (11 oz / generous 2 cups) wholemeal flour, plus extra for dusting
- ½ teaspoon salt
- 100 ml (3 ½ fl oz / scant ½ cup) water, plus more as needed
Frying
- Vegetable oil, for deep frying (about 2 ½ cm / 1 inch deep)
Method
Stage 1 - Make the dough
- In a large bowl, combine the flour and salt and make a well in the centre.
- Add a little water to the well and mix, then add the rest gradually (up to 100 ml) until a dough forms.
Stage 2 - Knead and rest
- Turn the dough onto a floured surface and knead for 5 minutes, until soft and smooth.
- Cover with cling film and rest in the refrigerator for 15 minutes.
Stage 3 - Shape
- Divide the rested dough into 8 pieces and roll each into a ball.
- Flatten each ball, dust with flour, and roll into a 2 mm (⅛ inch) thick disc.
Stage 4 - Fry
- Heat a wok over medium and add 2 ½ cm (1 inch) of oil.
- Test the oil with a breadcrumb; it should sizzle and brown briskly.
- Fry the puris one at a time, 40-50 seconds per side, until puffed and golden.
- Drain on paper towels and serve immediately.
Notes
- Tight dough: Puris need a slightly drier, firmer dough than rotis; too wet and they'll absorb oil instead of puffing.
- Even thickness: Patches that are thinner than the rest will brown before the puri puffs; aim for a consistent 2 mm across the disc.
- Keep them covered: Once rolled, stack the puris between cling film so they don't dry out and skin over before they hit the oil.
- Ghee for richness: Frying in ghee instead of vegetable oil deepens the flavour considerably; reserve it for special occasions.
Serving
Serve with: Chole (chickpea curry), aloo sabzi, or any sauce-heavy festive dish. Garnish with: A squeeze of lemon or a scatter of fresh coriander just before serving.
Storage
- Best eaten fresh; puris go chewy as they cool.
- Reheat briefly in hot oil or a hot oven if you must, though they never quite recover their first-puff lightness.
- The dough holds in the fridge overnight, but bring it back to room temperature before rolling.
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