Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Puri

Traditional 16. Puri recipe

🧺 Ingredients

• 240g whole wheat flour
• ¾ tsp fine semolina/rava
• ¾ tsp oil
• ⅛ tsp salt
• ¼ cup water (+ 1-2 tbsp as needed)
• Oil for deep frying (approximately 500ml)

👩‍🍳 How to make Puri

1. Mix dry ingredients (1 min, room temp): Combine flour, salt, and semolina in bowl.
2. Add oil and water (2 mins, room temp): Add ¾ tsp oil, gradually add ¼ cup water while mixing, then add additional water drop by drop.
3. Knead dough (3 mins, room temp): Knead lightly with ½ tsp oil to form "stiff and tight dough"—should not be crumbly or too soft. Avoid over-kneading.
4. Rest briefly (3-5 mins, room temp): Cover dough; minimal resting prevents puri from absorbing oil.
5. Divide dough (2 mins, room temp): Divide into 8-10 small portions, form into smooth balls by gently pressing between palms (minimal kneading).
6. Oil and roll (4 mins, room temp): Oil rolling surface, flatten and oil each dough ball, roll evenly from center to create "moderately thick" discs (not paper thin).
7. Heat oil (3 mins, high heat): Heat oil in deep pan until "hot enough that dropped dough rises immediately without browning" (approximately 160°C/320°F).
8. First fry (30 secs, high heat): Slide puri gently into hot oil, avoid disturbing until it rises halfway up.
9. Press and flip (15 secs, high heat): Gently press down with perforated ladle until puri puffs completely, then flip.
10. Second side (30 secs, high heat): Fry until "light golden to dark golden" with crispy exterior.
11. Drain (1 min, room temp): Remove to steel colander or paper towels. Maintain consistent oil temperature between batches.

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