Puris are literally one of the oiliest Indian flatbreads around, and tasty too! These deep-fried flatbreads can be eaten as a snack or even for breakfast, lunch, or dinner. Traditionally, puris go perfectly with potato bhaji, or even sweet dishes like amras or shrikhand.
They’re well worth the time it takes to roll them out for your meals. But if you’re looking for an easy trick to get them done sooner, here’s what we do!
What ingredients do you need to make Puris?
All you need is whole wheat flour, salt, oil, water. You can use all-purpose flour or refined flour, but whole wheat flour is healthier. We also make puris with buckwheat flour or multi-grain flour. Optionally you can add kala til (black sesame) or ajwain (ova or carom seeds). Oil is used for deep frying the puris.
How to make the puri dough?
Simply mix your ingredients together and knead them into a firm dough. The firmer it is, the fluffier it gets. Make 8 to 12 portions of the dough and roll into balls.
You then roll out the balls into flat circles. For regular pooris, you have to roll each ball into a 4-inch or 5-inch circle using a rolling pin.
Now here’s the trick! We learned this from my aunt’s maid Kanta. Instead of rolling out regular 4-inch or 5-inch sized puris, a quicker way is to roll out each dough ball into a 7-inch or 8-inch circle. Use a sharp knife to cut each circle that you’ve rolled out into 4 or 6 pieces. So you’ll have a lot of triangular pieces ready to go. This reduces the time taken to roll out the puris by 2/3rd.
Now heat the oil in a vessel and then dip the puris and fry till cooked. See my mom multi-tasking here? With the right hand she’s draining the oil from the fried puris, and with the left hand she’s adding more puris to the oil.
Dry out the excess oil on kitchen towels aka tissue paper.
And that’s it! Your fluffy and crispy puris are ready. It’s a really simple trick to make puris quicker and reduce the rolling time by almost a third, sometimes even half. How do you roll puris quicker? Make triangular pooris.
By the way, if you made regular pooris, they’d look like this pic above. And if you like them, try out this recipe for our sweet beetroot puris. Or if you’re looking for something really different, try out our glutenfree recipe for East Indian chitaps.
What’s Perfect About This Puri Recipe?
- It’s quick and easy to make, just 15 – 20 minutes of actual cooking time.
- It can be eaten as a snack as well.
- It goes well with a number of Veg, Non-Veg, and even sweet dishes.
Cooking Tips Or Tricks
- Instead of making smalls balls and rolling each out, you can make bigger ones, roll them out and cut into triangles.
- If you have a sweet tooth, or if you have kids that you’re trying to feed beets, try making my mom’s beetroot puris.
FAQ’s About Indian Puris
If your poori does not puff, don’t worry; it is still cooked.
If you want softer puris, replace each tablespoon of oil with 2 tablespoons of yogurt or milk cream.
No, Indian puris are not gluten-free because they are made of whole wheat flour. If you want gluten free puris, use buckwheat flour.
There are many types of rotis in India that are cooked using different methods – leavened, unleavened, fried, baked, deep-fried, and steamed. Some of them include naans, parathas, rotis, makai rotis, bajri rotis, kuchlas, idlis, appams, ghavnis, chitaps, rotla, bhakri, puris, bathura, khakra, koki, dosa, rava dosa, neer dosa, masala dosa, phulka, thepla, papad, pitha, kori roti, rumali roti, and many more.
To make the puris taste more flavorful and sweet, make these beetroot puris.
Other Recipes You Might Like
- Date and Orange cake
- Sorpotel Pav Recipe
- Indian Custard Powder Cookies that are eggless
- Mutton Paya Curry
- East Indian Marzipan for Christmas
- Fried Brinjal Recipe
- Buttery Oyster Mushrooms
- Green Pista Chutney
- Coconut Cake Recipe
- Ginger Wine
- Quick Tomato and Carrot Soup Recipe
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Easy Puris Recipe: Indian deep-fried Flat Breads
- 250 g Wheat Flour
- 1 tsp Salt
- Water as needed
- 1 tbsp Oil
- 250 ml Oil For deep frying the Puris
- 1 tsp Kala Til Black Sesame
- 1 tsp Ajwain Ova or Carom Seeds
- Roll the wheat flour, salt, oil and water into a stiff dough.
- Make 8 to 12 portions of the dough.
- Roll the balls into 7-inch or 8-inch flat circles.
- Use a sharp knife to cut each flatbread into 4 to 6 triangles and leave aside.
- Now heat the oil in a deep pan.
- Fry the puris while stirring occasionally.
- Set the puris on a kitchen towel to drain the excess oil.
- Store the puris in a Tupperware or thermal container or roti casserole till you serve.
- You can add Til or Ajwain for added flavor.
- To save time, roll the dough into a big circle and cut into triangles.
- For a sweeter puri that appeals to young ones, try this beetroot puri recipe.