Hey foodies, let’s talk about a fried delight that brings both nostalgia and excitement to the table—homemade puris! Making these golden, puffy wonders from scratch is not just an art, but a celebration of simple ingredients coming together in the most delicious way. Let me take you through my journey of crafting these crispy delights, perfect for scooping up spicy curries or just indulging on their own.
I love making puris because they are a delightful blend of simplicity and flavor. When I use whole wheat flour and a touch of salt, I mix in semolina for extra crispiness.
A hint of oil or ghee enriches the dough, which is carefully kneaded to the right consistency with water. The puris are deep-fried to perfection, becoming crispy and golden brown.
They are a staple in Indian cuisine.
Puri Recipe Ingredients
- Whole wheat flour: Rich in fiber and nutrients, it provides a wholesome base.
- Semolina: Adds a crispy texture and contains some protein.
- Oil/Ghee: Provides moisture and flavor; ghee is traditional and aromatic.
- Salt: Enhances flavor and balances the taste.
Puri Recipe Ingredient Quantities
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon semolina (optional, for crispiness)
- 1 tablespoon oil or ghee (clarified butter)
- 1/2 to 3/4 cup water (as needed for kneading)
- Oil for deep frying
How to Make this Puri Recipe
1. In a large mixing bowl, mix the whole wheat flour, salt, and semolina (if using) together.
2. Incorporate 1 tablespoon of oil or ghee into the dry ingredients. Mix thoroughly until the mixture becomes breadcrumb-like in texture.
3. Add water gradually, a little at a time. Knead the dough until smooth, until it has the right texture to be rolled. It should be slightly easier than rolling out frozen cookie dough.
4. Let the dough rest for at least 15 to 20 minutes under a damp cloth.
5. Following a period of relaxation, the dough is to be portioned into small, equal-sized ball shapes, approximately the size of lemons.
6. Using a rolling pin, shape each ball into a smooth, even round. The rounds should be uniformly thick and measure about 4 inches in diameter.
7. Deep frying requires a moderate amount of oil, but the key is good heat control. You want heat high enough to fry, but not so high as to scorch the oil or the food. To check the heat of the oil, drop in a small piece of dough; if the dough sizzles and rises to the surface rapidly, the oil is ready.
8. Cautiously, one rolled puri should be inserted into hot oil. It should be pressed gently with a slotted spoon until it puffs up.
9. Turn the puri to the other side and fry until it is golden brown. Remove and drain on paper towels to remove excess oil.
10. Continue on with the other dough balls, making sure to repeat the same process with each one. Once they’re all done, present the puris to your guests alongside a generous portion of your favorite curry or other dippable side.
Puri Recipe Equipment Needed
1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Rolling pin
5. Damp cloth or kitchen towel
6. Deep frying pan or pot
7. Slotted spoon
8. Paper towels
9. Knife or dough cutter
FAQ
- Can I use all-purpose flour instead of whole wheat flour?Indeed, all-purpose flour is acceptable for use, but puris made with whole wheat flour possess a unique taste and texture that many people favor.
- Is semolina necessary in the recipe?Optional: semolina. It adds crispiness to the puris; however, they will still puff up nicely without it.
- How do I ensure my puris puff up properly?Ensure the oil is hot enough before frying, and gently press the puri with a slotted spoon while frying to encourage it to puff up.
- What type of oil is best for frying puris?For the best results, use a neutral oil with a high smoke point, such as sunflower or vegetable oil.
- Can I store leftover puris?Puris are most delightful when eaten fresh. If you have any remaining, keep them in an airtight container, and place in a preheated oven for a few moments to restore some of their crispness before serving.
- How thick should I roll the puris?Puri should be rolled out to a thickness of about 1/8 inch. If the puri is rolled too thin, it won’t puff up well. If it’s rolled out too thick, it will be chewy after frying.
Puri Recipe Substitutions and Variations
Substituting ingredients in whole wheat puris: Whole wheat flour: Substitute with all-purpose flour for a lighter puri, or spelt flour for a different flavor.
Salt: Try using sea salt or rock salt for a slightly different flavor.
Semolina: Replace with rice flour for crispiness, or omit if you prefer not to use it.
Coconut oil provides a delicate flavor, while sunflower oil offers a neutral taste.
Water: Use buttermilk for a tangy change in the dough.
Pro Tips
1. Resting the Dough Longer: For a lighter, fluffier texture, consider letting the dough rest for 30 minutes instead of 15-20. This allows the gluten to relax more, making it easier to roll and yielding better puffing during frying.
2. Consistent Thickness: Aim to roll each puri to the same thickness. Uneven puris may not puff up uniformly. You can use a pasta roller for consistent thickness if available.
3. Oil Temperature Monitoring: Use a thermometer to keep the oil temperature between 350-375°F (175-190°C). This helps ensure the puris cook evenly, avoiding undercooked or overly greasy results.
4. Using Semolina: If crispiness is desired, definitely include the semolina. It adds a slight crunch to the puris, enhancing their texture.
5. Alternative Flavors: For a twist, knead in some spices or herbs, such as cumin seeds or chopped cilantro, for added flavor. This can elevate the puris from a simple side to a more flavorful accompaniment.
Puri Recipe
My favorite Puri Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups
3. Measuring spoons
4. Rolling pin
5. Damp cloth or kitchen towel
6. Deep frying pan or pot
7. Slotted spoon
8. Paper towels
9. Knife or dough cutter
Ingredients:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon semolina (optional, for crispiness)
- 1 tablespoon oil or ghee (clarified butter)
- 1/2 to 3/4 cup water (as needed for kneading)
- Oil for deep frying
Instructions:
1. In a large mixing bowl, mix the whole wheat flour, salt, and semolina (if using) together.
2. Incorporate 1 tablespoon of oil or ghee into the dry ingredients. Mix thoroughly until the mixture becomes breadcrumb-like in texture.
3. Add water gradually, a little at a time. Knead the dough until smooth, until it has the right texture to be rolled. It should be slightly easier than rolling out frozen cookie dough.
4. Let the dough rest for at least 15 to 20 minutes under a damp cloth.
5. Following a period of relaxation, the dough is to be portioned into small, equal-sized ball shapes, approximately the size of lemons.
6. Using a rolling pin, shape each ball into a smooth, even round. The rounds should be uniformly thick and measure about 4 inches in diameter.
7. Deep frying requires a moderate amount of oil, but the key is good heat control. You want heat high enough to fry, but not so high as to scorch the oil or the food. To check the heat of the oil, drop in a small piece of dough; if the dough sizzles and rises to the surface rapidly, the oil is ready.
8. Cautiously, one rolled puri should be inserted into hot oil. It should be pressed gently with a slotted spoon until it puffs up.
9. Turn the puri to the other side and fry until it is golden brown. Remove and drain on paper towels to remove excess oil.
10. Continue on with the other dough balls, making sure to repeat the same process with each one. Once they’re all done, present the puris to your guests alongside a generous portion of your favorite curry or other dippable side.
