Bread is essential to daily meals in India.  I’ve eaten them all: chapatti, roti and naan.

But, how about puri?  Not a standard dinner item, I’ve experienced it’s deliciousness at weddings, engagement parties or sometimes breakfast.  Mostly though, it’s served with pride at ceremonial events.

Puri is a round, flat bread that puffs when cooked.  I was first exposed to it at the volunteer home, then got hooked.  It’s by far my favorite.  Who wouldn’t adore deep fried bread?  And if you don’t, you’re just wrong.  All wrong.

The best method to enjoying puri is with a korma, dal or potato masala.  Either way it goes well with any meal.

Rockin’ Puri Recipe

1 cup of either atta (whole-wheat flour), maida (refined wheat flour) or Sooji (coarse wheat flour)
1/4 tsp. of salt (or to taste)
1/2 of water (judge this, you might need less or more, depends on the flour)
Ghee (butter) for flavor.
Vegetable oil for frying.

  • Combine flour and salt in a bowl.
  • Slowly add water to the flour and salt mixture.  Keep adding water until it forms into a pliable dough.  You don’t want the dough to be too dry or too wet.  A happy medium.
  • While adding water toss in a little vegetable oil or melted ghee with the dough.
  • Knead the dough until smooth.  Make sure it’s not sticky.  If so, add some flour.
  • Form the dough into 6 inch balls.
  • Use a rolling pin to roll each ball into a thin-medium thickness.  Make sure it’s not too thin or the bread will end up crispy.  You don’t want that!
  • Heat enough vegetable oil in a deep pan to cover the puri.
  • Test the oil by adding some dough.  If it puffs up and doesn’t soak oil, the oil is heated properly.
  • Add your first rolled out puri.  As it rises to the surface, pour oil over it.
  • It should puff up and fully rise to the surface.  Glorious!
  • Use tongs to flip it around and cook the other side until golden brown.
  • Place the puri on a paper towel to soak up residual oil.
  • Repeat until all the puri is cooked.

Servings: 6 to 8 puris.

Tip:  Puri is killer with chutney.  Try it!

Knowledge tip:  I’ve also seen the bread called poori.