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
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
- 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.
- 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.
- 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.
- 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.
Notes
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.
- McGovern, Kenny (Author)
- English (Publication Language)
- 256 Pages – 05/06/2021 (Publication Date) – Robinson (Publisher)
