Puri ( પૂરી ) Recipe | Deep-fried Puffed Bread

Introduction of Puri (પૂરી) [Deep-fried Puffed Bread]. Puri is a festive, deep-fried bread that is loved all over India. It’s made from a simple dough of whole wheat flour and water. Small discs are rolled out and then deep-fried in hot oil, where they magically puff up into golden, airy balls. It’s a simple yet incredibly indulgent and satisfying bread.

Watch recipe video about Puri ( પૂરી ) Recipe | Deep-fried Puffed Bread: Poori recipe | How to make soft & puffy poori at home | Puri recipe #recipe #shorts

• The secret to a puri that puffs up perfectly is hot oil and a slightly stiff dough.
• When the puri doesn’t puff up, Gujaratis jokingly call it a ‘basetri’ (a flat disc)!

Traditional Value of Puri (પૂરી) [Deep-fried Puffed Bread]. Puri means celebration. It is not an everyday bread; it is reserved for special occasions, festivals, and Sunday feasts. The sight and smell of hot puris being fried instantly signals a festive mood. It is the bread of choice for any celebratory meal, from a wedding feast to a simple Sunday lunch.

Why People Love to Eat Puri (પૂરી) [Deep-fried Puffed Bread]? Who can resist a hot, puffy, golden puri? People love its unique texture – slightly crisp on the outside and soft and hollow on the inside. It’s more substantial than a rotli and has a richer taste from being deep-fried. It’s a treat that feels special and indulgent.

When People Eat Puri (પૂરી) [Deep-fried Puffed Bread]? Puri is the bread of festivals like Diwali and Holi, and for special religious ceremonies (prasadam). It’s also the classic choice for a special Sunday meal, often paired with dishes like Shrikhand or Aamras (mango pulp).

Which Other Dish or Foods Complement Puri (પૂરી) [Deep-fried Puffed Bread]? Puri is incredibly versatile. The classic Gujarati combinations are ‘Puri-Shaak’ (puri with a potato curry) or ‘Puri-Shrikhand’ (puri with sweet strained yogurt). They are also essential for the legendary winter feast of ‘Undhiyu ane Puri’. Basically, any festive curry tastes better with a puri!

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Puri (પૂરી) [Deep-fried Puffed Bread]?

• On a festival day, the exciting announcement is, “Aaj to jaman ma puri chhe!” (“Today, there are puris in the feast!”).
• A perfectly puffed puri is called a “dada jevi puri” (a puri puffed up like a balloon).

FAQ about Puri (પૂરી) [Deep-fried Puffed Bread]?

• Why are my puris oily? If the oil is not hot enough, the puris will absorb a lot of oil. Make sure the oil is hot before you start frying. Frying on a medium-high flame ensures they cook quickly and absorb less oil.
• Why are my puris flat? This could be because the dough is too soft, or the puri was not rolled out evenly. A stiff dough and even thickness are key to making them puff up.

Recipe of Puri (પૂરી) [Deep-fried Puffed Bread] | જાણો Puri (પૂરી) [Deep-fried Puffed Bread] બનાવવાની પરફેક્ટ રીત

Puri

Puri is a deep-fried, unleavened bread that puffs up into a golden, airy ball. It's a festive and indulgent bread, often served with shrikhand, aamras (mango pulp), or savory potato curry (Bateta nu Shaak).

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 minutes mins

Course: Main Course, Snack

Cuisine: Gujarati, Indian

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups whole wheat flour atta
• 2 tablespoons fine semolina suji/rava, for crispness
• 1 tablespoon hot oil or ghee
• Salt to taste
• ¾ cup water approximately
• Oil for deep-frying

Equipment

• Mixing bowl
• Rolling pin and board
• Kadai or deep frying pan

Method

 

1. In a mixing bowl, combine the whole wheat flour, semolina, and salt.
2. Add the hot oil/ghee and mix well.
3. Gradually add water and knead into a firm, stiff dough (stiffer than chapati dough).
4. Cover and let the dough rest for 20-30 minutes.
5. Knead the dough again for a minute. Divide it into small, lemon-sized balls.
6. Roll each ball into a small, even circle of about 3-4 inches in diameter. Do not roll them
7. too thin.
8. Heat oil for deep-frying in a kadai over medium-high heat.
9. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the
10. surface immediately.
11. Gently slide a rolled puri into the hot oil.
12. Lightly press the center of the puri with a slotted spoon, which will help it to puff up.
13. Once it puffs up, flip it over and fry the other side until it's golden brown.
14. Remove from the oil and drain on paper towels.
15. Serve hot.

Notes

● A stiff dough is essential to prevent the puris from absorbing too much oil.
● The oil must be at the right temperature for the puris to puff up perfectly.
● Fry one puri at a time for the best results.