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–+ servings

Perfect Puffy Puris

Aanchal Gupta
Learn the technique of making every puri puff up perfectly. The pliability of dough,temperature of oil and when to flip and press, all explained with pictures.
5 from 1 vote
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Indian Fried Bread
Cuisine Indian
Servings 20 -30 puris depending on size

Ingredients
  

  • 31/2 cups Atta Wholewheat flour
  • 1/2 tsp Ajwain Carom seeds(optional)
  • 11/2 tsp salt
  • Almost 2 cups water approximately
  • Oil for frying

Instructions
 

  • Put Atta, salt and Ajwain in a big bowl.
  • Gradually add in the water. Add a little, knead and add some more. You may need a little more or less, depending on the brand of flour. The dough should be pliable but firm. Don't make it too soft or it will be hard to roll.
  • Leave the dough covered for at least 20 minutes, this gives time for the dough to get more elastic.
  • Meanwhile, heat the oil. Temperature of the oil is very important. If the oil is too hot and smoking, the puri will brown without getting a chance to puff up.
  • If its not hot enough, the puri will sink to the bottom of the pan, gradually come up and soak up a lot of oil.
  • The perfect temperature is when you put dough in, it doesn't sink to the bottom and the puri starts to cook a little,flip it,(please look at pictures below) press the part that's beginning to puff,(please look at pictures below) when you press it forces the rest of the puri to puff. By now you should have a perfectly puffed puri, flip again to brown both sides.

Notes

Dough for Puri should be firm, unlike Rotis and parathas.
Temperature of oil is very important, read above.
When to flip puri is also very important, read above.
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