As promised, this is my follow on post on how to prepare Puri. Puri is deep fried Indian bread which is generally prepared using whole wheat flour. Other famous variations include bhatura, prepared using maida or refined wheat flour, described here.
Pakka Khana includes heavy deep fried food especially prepared for Festivals i.e. Teej – Tyauhar whereas Kaccha Khana refers to everyday pulka, parantha, etc. So, find the puri recipe below and enjoy these puffed up Indian bread.
Rolling out puri to be deep fried
- Preparation Time: 10 min
- Cooking Time: 10 – 15 min
- Recipe Level: Medium
- Serves 4
- Cuisine: Indian
- 3 cups of atta or whole wheat flour
- 2 tbsp cooking oil
- 1 cup water
- Salt to taste
- 100 ml of cooking oil for deep fry
- In a bowl, add wheat flour, salt, and oil.
- Kneed the flour like just like when preparing Phulka but only harder.
- Keep aside the prepared dough for 20 min. It helps the dough to settle.
- Pour oil in a kadhai and heat it to medium flame to heat the oil.
- On the side, roll out the small round puri on flat surface using rolling pin.
- When oil is hot enough, deep fry the puri. Ensure even cooking on both sides.
- Scoop out the puri from the kadhai after puri turns slight red.
- Dab the extra oil, by placing it on paper towel.
- Enjoy puri with any combination of gravy, curry or sukhi sabji.
Serve puri with Dahi Aloo (or any gravy or curry)
- Trick to make dough hard is by using less water.
- Add 2 tbsp of milk to ensure softer puris. Adding puris also ensure better shelf life without going stale, especially during summer.
- Ensure oil is really hot before frying puris
- Test the oil using a small pinch of dough and drop in oil. If it immediately comes up, oil is ready for deep fry.
- Roll out thick puri before frying as compared to Phulka. This tend to puff them.