Soft, deep fried flatbreads are a real treat once in a while. Puris are commonly eaten with potato curry, chickpea curry, and semolina halva for a traditional Pakistani weekend breakfast.
Puris are easy to whip up, so I'd often make them for my kids when they were little. The whole wheat flour has to be kneaded just right to make the perfect puris.
These deep fried puffs are best eaten right away. I usually eat one before they even make it to the table. Trust me when I say that the biggest challenge is to limit your intake!
2 cups whole wheat atta (flatbread flour)
1 teaspoon ghee or oil
1 teaspoon salt or to taste
Warm water to knead to a soft dough
In a medium bowl, mix flour, ghee or oil and salt.
Slowly add warm water to knead to a soft dough. Dough should not be sticky. Cover in plastic wrap and allow to rest for 20 minutes.
Heat oil in a small deep fry pan. Oil should be hot, but not smoking.
Break off a tablespoon sized piece of dough and roll out into a circle. Don't roll the dough too thin or the puris will not puff up.
Carefully put the puri into the hot oil and lightly press down with a round slotted ladle in a slow circular motion.
The puri will start puffing up. Gently turn over to fry for a second or two.
Drain on paper towels and serve immediately.
Tips and Bits
You can add 1 teaspoon of semolina to the puri dough when mixing. Allow 10 more minutes resting time for the semolina to soften. This makes the puris slightly crispy.
Puris can be eaten with any curry you would normally eat flatbreads with.
Avoid using flour to roll out puris. The flour residue will burn while deep frying the puris.
Atta is very fine stone ground whole wheat flour. You can find it in any South Asian grocery store.
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