Puri Bread (Indian Restaurant Style)

Fried puri breads in a serving bowl.

Indian restaurant style puri bread is a deliciously light fried bread that is perfect served alongside your favourite curry dishes.


Despite being deep fried, puri (or poori) is surprisingly light. Traditionally paired with chickpea curry or sweet halwa as a breakfast dish, Indian takeaway restaurants in Scotland typically offer the bread alongside a half portion of either sweet and sour or spicy curry.

Ingredients For Puri Bread

Indian restaurant style puri bread is made with chapati flour (also known as ‘atta’), with salt, oil and water.

  • Chapati Flour: I like XX chapati flour.
  • Other Ingredients: Sea Salt, Vegetable Oil, Water

How To Make Puri Bread

The dough can be made by hand, or in a breadmaker or food mixer. I typically use the dough setting on my breadmaker.

Step 1: Dough

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. Tip the dough out onto a well-floured work surface and knead it for 3-4 minutes. Add just a little more chapati flour if necessary to prevent the dough from sticking.

Step 2: Rest

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 and set aside in the refrigerator for up to 24 hours.

Step 3: Fry

To make the puri breads, 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. Flip the puri bread and fry for a further 20-30 seconds on the other side.

Step 4: Serve

Use a slotted spoon to remove the fried puri from the pan. Set aside on a plate lined with kitchen paper.

Repeat the process with the remaining dough until all 6 puri breads have been fried. For the best taste and texture, eat puri bread fresh and serve them soon after frying. You can enjoy puri bread with your favourite curry sauces.

I hope you try this easy Indian restaurant style puri bread recipe – if you do, let me know in the comments how it turned out!

Puri Bread
Prep Time
5 mins
Cook Time
5 mins
Resting Time
30 mins
Total Time
40 mins
 

Deep fried Indian bread, perfect to serve with your favourite curry sauces.

Course: Breakfast, Snack
Cuisine: Indian
Keyword: puri bread, poori bread, puri bread recipe, poori bread recipe
Servings: 6 puri bread
Ingredients
  • 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
Instructions
  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. Tip the dough out onto a well-floured work surface and knead it for 3-4 minutes. Add just a little more chapati flour if necessary to prevent the dough from sticking.

  2. 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 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. Flip the puri bread and fry for a further 20-30 seconds on the other side.

  4. Use a slotted spoon to remove the fried puri bread from the pan. Set aside on a plate lined with kitchen paper. Repeat the process with the remaining dough until all 6 puri breads have been fried. For the best taste and texture, eat puri bread fresh and serve them soon after frying. You can enjoy puri bread with your favourite curry sauces.

Recipe Notes

Make ahead:  The puri bread dough can be kept in a lightly oiled food-safe container with a lid for up to 24 hours in the fridge.

Do you like this Indian restaurant style puri bread recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make vegetable pakora, lamb seekh kebab, spiced onions and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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