Crispy, flaky, and soft all at the same time, puri (or poori) is a fried bread which puffs up beautifully when cooked.  Despite being deep fried in oil, with the correct oil temperature you’ll find that the finished breads are deliciously light and very moreish.

The dough for this puri begins with chapati flour, also known as atta.  Seasoned with a little salt, mixed with water and a touch of oil, the dough is kneaded until smooth and set aside to rest for 30 minutes.  After rolling out thinly (this time with the help of a little oil as opposed to extra flour), the breads are carefully placed into the hot oil.  As the bottom of the puri cooks, spoonfuls of hot oil are poured over the top of the breads, encouraging them to (hopefully) swell and puff up.  With the dough made and rested, a batch of puri takes just a few minutes to cook.

Puri is often eaten for breakfast served with sweet halwa and / or potato curry (aloo sabzi) and will be equally delicious served alongside any of your favourite savoury or sweet curry dishes or chutneys.


Crispy, flaky and soft, perfect served with savoury or sweet curry dishes and / or chutneys.

  • 150 grams chapati flour
  • Pinch sea salt
  • 80-100 ml warm water
  • 1/2 teaspoon vegetable oil (plus extra for rolling out the puris)
  • Oil for deep frying
  1. Put the chapati flour and sea salt in a large bowl. Mix briefly. Slowly add the water, stirring until a dough begins to form. Add the vegetable oil and mix once more.

  2. Tip the dough out onto a well-floured work surface and knead it for 3-4 minutes, adding just a little more chapati flour if necessary to prevent the dough from sticking. Once the dough is smooth, form it into a ball and place it in a lightly oiled bowl. Cover with a clean, damp cloth and set aside for 30 minutes. At this stage the dough is ready to use. Alternatively, cover with cling film and set aside in the refrigerator for up to 24 hours.

  3. To make the puris, heat the oil for deep frying to about 180C/350F. Divide the dough into 6 equal pieces, form each into a ball and keep covered with a clean, damp cloth while you work. Lightly oil your work surface and rolling pin. Working with one puri bread at a time, roll out the dough into a 15cm circle. Carefully place the rolled-out dough into the hot oil and use a spoon to pour hot oil over the top of the puri bread – it will begin to balloon and puff up immediately. Fry for about 30 seconds, or until golden and coloured on the bottom, then carefully flip and fry for a further 20-30 seconds on the other side.

  4. Use a slotted spoon to remove the cooked puri bread from the pan and set aside on a plate lined with kitchen paper to soak up any excess oil.

  5. Repeat the process with the remaining dough until all 6 puri breads have been fried. Serve with aloo sabzi or alongside your favourite curry dishes.

Breakfast, Snack
bread, flatbread, poori, pooris, puri, puris

If you like this Puri recipe, you might be interested in buying my book:  The Indian Takeaway Secret is packed full of over over 120 takeaway & fast-food recipes and is available to buy in kindle or paperback form here.

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