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Gujarati puri recipe

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).
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Prep Time 15 minutes
Cook Time 7 minutes
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.