Bakery products

Puri indian

Indian Puri Ingredients

  1. Flour 1 cup (capacity 250 milliliters)
  2. Vegetable oil 1 teaspoon for dough and 500 milliliters for frying
  3. Distilled pure water 125 milliliters or half a glass
  4. Salt half a teaspoon
  • Main ingredients
  • Serving 6 servings
  • World CuisineAsian, Oriental


Stove, Stewpan, Deep bowl, Fine mesh strainer, Whisk, Teaspoon, Measuring cup, Plastic gloves, Plastic food wrap, Kitchen towel, Cutting board - 2 pieces, Rolling pin, Frying pan, Skimmer, Paper kitchen towels, Large flat dish

Cooking Indian Puri:

Step 1: prepare the dough.

First of all, turn on the stove to a medium level and put on it a stewpan with clean distilled water. It is not necessary to bring the liquid to a boil, we just warm it up to 39 - 40 degreesThat is, it should be warm. Simultaneously with the heating of the liquid, we set a deep bowl on the kitchen table and sift the necessary amount of wheat flour into it with a fine sieve. Add salt to the dry ingredient and mix the components of the dough with a whisk until smooth. By this time, the water in the stewpan was warmed up to the desired temperature, pour half of the warm liquid into a bowl with the dry mixture and with clean hands knead the dough of medium density. After that add a teaspoon of vegetable oil, the remaining warm water and knead a thicker dough. It is best to knead in plastic gloves. So you’ll be sure that your hands will not have the oil necessary for the test. Now we cover the container with the dough with food-grade plastic wrap, then with a damp kitchen towel and set the bowl aside, allowing the semi-finished flour to “rest” 10 to 15 minutes.

Step 2: form the puri.

Rest the rest of the dough on a cutting board and roll it into a tourniquet. After we cut it with a knife on 6 to 8 equal according to the size of the pieces. We roll the pieces into balls and with the help of a rolling pin we roll them into thick cakes one by one up to 3 to 4 millimeters. Prepared for frying, still raw puri, lay on a clean cutting board lightly sprinkled with wheat flour, so that they lie apart from each other.

Step 3: fry the indian puri.

Now we take the pan, put it on the stove, which is turned on to the middle level, and pour about 300 milliliters of vegetable oil. In a preheated fat, we lower 1 cake and lightly press it with a slotted spoon so that it is completely immersed in vegetable oil. Fry 1 side of the puri for 30 - 40 seconds and after turning the cake on the other side, fry it also for 30 - 40 seconds or until golden, ruddy, bubbly. Then we transfer the finished puri to a paper towel and let the paper absorb the excess fat. If necessary, add a little vegetable oil to the pan and put the next puri into it. In this way, we cook all the remaining cakes and after that we transfer the puri to a large flat dish.

Step 4: serve Indian puri.

Indian puri are served hot, as an addition to equally delicious Indian dishes, it can be kichari - stewed rice with mash, vindalu - stewed pork with spices, mung bean or bhaji - stewed potato with sesame seeds and herbs. Cook with pleasure and enjoy traditional Indian cuisine! Enjoy your meal!

Recipe Tips:

- - Instead of vegetable oil, you can add melted butter, ordinary ghee, or melted pork fat to the dough.

- - At will, in order to give puri a more ruddy dark beige crust in the dough, along with salt, you can add half a teaspoon of sugar.

- - Sometimes, in order to get more crispy puris a little baking soda is added to the dough. About half a tablespoon goes to the above amount of ingredients.