are ideal snack items. They can be consumed warm or cold. Plain
puris complement spicy curries, shaak or dhal, whilst spicy puris
can be eaten on their own with pickles, achars and chilli &
garlic paste! Many people eat them for breakfast or lunch and puris
are often served at wedding functions.
gujaratis especially, puris are a must with shrikhand or 'keri no
rus' (mango syrup). Despite being fried, puris are meant to be a
light and fluffy accompaniment to any meal. Follow these steps.
Time 20 minutes
Resting Time 10-20 minutes
Cooking Time 30 minutes
Makes: 30-32 puris (allow at least 5-6 puris per person!)
450g (1lb) wholemeal flour
0.5 teaspoon salt
250-300ml of lukewarm water
2 tablespoons of oil
Oil for deep frying
and skimmer are essential utensils for this recipe.
a mixing bowl, mix the flour, salt and oil together. Work the oil
into the flour. Slowly mix the water into the flour. A softer dough
will make the puris rise more, but you may want a slightly firmer
dough for ease of rolling. Puri dough should be firmer than that
of rotlis. Knead it well, cover and leave it to relax for 10-20
the dough into 30-32 small equally sized balls. Roll out each ball
into a circular shape about 6-7 centimetres in diameter. Make about
five or six puris at a time before frying.
the oil for frying and carefully slide the puri into the hot oil.
If it floats to the surface instantly then the correct temperature
for frying has been reached. If not, let the oil heat up a little
more before frying any more puris. Place one puri in at a time into
the hot oil, taking care to slide it in to avoid splashing.
will immediately rise to the surface and puff up within seconds.
Once the puri is puffed, turn it over to cook the underside until
lightly golden, about 30 seconds to one minute should be all that
it takes. The flip side remains thicker, as the face side puffs
up, so when turned over it needs slightly extra cooking time.
the puris on the side of your karhai, allowing the oil to seep back
through the skimmer into the pan. Place the cooked puris onto kitchen
paper before serving. This helps to drain away any excess oil.
are best when served piping hot
The spicy puri is a tasty alternative and best served with a cup
of masala tea.
1 teaspoon Ajmo (rub it in the palm of your hand and let the dust
& seed fall into the flour)
0.5 teaspoons of Haldi (Turmeric)
2 teaspoon of red chilli power (or 1 teaspoon of green chilli paste)
the above three ingredients to the flour and make as desired above.
1 teaspoon Ajmo (rub it in your hands and let the dust & seed
fall into the flour)
0.5 teaspoons of Haldi (turmeric)
1 Teaspoon of red chilli powder
3 Tablespoons of pureed, steamed spinach.