Ingredients
Equipment
Method
- In large mixing bowl, combine whole wheat flour, semolina, gram flour (if using), and all spices: red chili powder, cumin powder, coriander powder, turmeric, garam masala, ajwain, kasuri methi, salt, and asafoetida.
- Add 3 tbsp oil to flour mixture and rub with fingers until mixture resembles breadcrumbs.
- Gradually add lukewarm water while kneading to form firm, smooth dough. Dough should be tighter than chapati dough.
- Knead dough for 8-10 minutes until smooth and pliable. Cover with damp cloth and rest for 15 minutes.
- Divide dough into 30 equal portions (small lemon-sized balls). Keep covered to prevent drying.
- Heat oil for deep frying in kadai on medium heat. Test with small dough piece - it should rise slowly.
- Take one dough ball, roll into 3-4 inch diameter circle. Roll evenly but not too thin (thicker than papad).
- Gently slide puri into hot oil. It will sink initially then rise to surface.
- Press gently with slotted spoon to help puri puff. Fry until golden brown on both sides (about 30-40 seconds per side).
- Drain fried puri on paper towels. Continue frying remaining puris in batches without overcrowding.
- Adjust oil temperature as needed - too hot burns quickly, too cool makes oily puris.
- Let puris cool completely before storing. They will become crispier as they cool.
- Serve with tea, pickle, or curry. Can also be enjoyed plain as crunchy snack.
Notes
Storage:
• Cool puris completely before storing to prevent moisture buildup.
• Store in airtight container at room temperature for 2-3 weeks.
• For longer shelf life, add food-grade silica gel packet to container.
• If puris become slightly soft, warm in oven at low temperature (250°F/120°C) for 5 minutes to crisp up.
• Do not refrigerate as moisture will make them soft. Substitutions:
• Replace whole wheat flour with all-purpose flour (maida) for different texture.
• Add 1 tsp sesame seeds or kalonji (nigella seeds) for variation.
• For extra heat, add 1/2 tsp black pepper powder or 1/4 tsp cayenne pepper.
• Garlic powder (1 tsp) or onion powder can be added for different flavor profile.
• Replace kasuri methi with 1 tbsp chopped fresh cilantro for herb flavor.
• For gluten-free version, use gluten-free flour blend instead of wheat flour. Pro Tips:
• Dough consistency is crucial - it should be firm, not soft like chapati dough.
• Resting dough allows gluten to relax, making rolling easier.
• Oil temperature should be medium - test with small dough piece before frying.
• Roll puris evenly for uniform cooking - uneven thickness causes partial puffing.
• Don't roll puris too thin or they won't puff properly.
• Fry in batches to maintain oil temperature - overcrowding lowers temperature.
• Drain on paper towels immediately to remove excess oil.
• For extra crispiness, add 1 tbsp rice flour to dough mixture.
• If puris don't puff, dough may be too dry or oil not hot enough.
• Keep rolled puris covered while frying to prevent drying out.
• For uniform size, use kitchen scale to portion dough balls.
• These puris taste even better after 1-2 days as flavors develop.
• Cool puris completely before storing to prevent moisture buildup.
• Store in airtight container at room temperature for 2-3 weeks.
• For longer shelf life, add food-grade silica gel packet to container.
• If puris become slightly soft, warm in oven at low temperature (250°F/120°C) for 5 minutes to crisp up.
• Do not refrigerate as moisture will make them soft. Substitutions:
• Replace whole wheat flour with all-purpose flour (maida) for different texture.
• Add 1 tsp sesame seeds or kalonji (nigella seeds) for variation.
• For extra heat, add 1/2 tsp black pepper powder or 1/4 tsp cayenne pepper.
• Garlic powder (1 tsp) or onion powder can be added for different flavor profile.
• Replace kasuri methi with 1 tbsp chopped fresh cilantro for herb flavor.
• For gluten-free version, use gluten-free flour blend instead of wheat flour. Pro Tips:
• Dough consistency is crucial - it should be firm, not soft like chapati dough.
• Resting dough allows gluten to relax, making rolling easier.
• Oil temperature should be medium - test with small dough piece before frying.
• Roll puris evenly for uniform cooking - uneven thickness causes partial puffing.
• Don't roll puris too thin or they won't puff properly.
• Fry in batches to maintain oil temperature - overcrowding lowers temperature.
• Drain on paper towels immediately to remove excess oil.
• For extra crispiness, add 1 tbsp rice flour to dough mixture.
• If puris don't puff, dough may be too dry or oil not hot enough.
• Keep rolled puris covered while frying to prevent drying out.
• For uniform size, use kitchen scale to portion dough balls.
• These puris taste even better after 1-2 days as flavors develop.