A delicious Indian fried bread that you can enjoy with your favourite curry sauces. Try this puri bread recipe as part of your next fakeaway curry night!
You can make this puri bread recipe by making a simple dough and frying the rolled out pieces in oil. Like chapati, to make puri bread you need a combination of whole wheat chapati flour, salt, oil and water. You knead the dough, let it rest, and then roll out small pieces. When you fry them in hot oil, they puff up spectacularly into crispy and fluffy breads.
Puri Bread or Poori Bread?
Follow this puri bread recipe and it will help you recreate the Indian takeaway favourite, whether you know it as ‘puri’ or ‘poori’. Whereas puri bread with a half portion of curry sauce goes by the names of ‘Punjabi Puri’ (hot) or ‘Bombay Puri’ (sweet & sour) on Scottish Indian takeaway menus, it is also called ‘chaat puri’ in England. You will see it spelled both ways: puri and poori. No matter how you spell it or what you call it, it’s absolutely delicious!
For the best taste and texture, eat puri bread fresh and hot and serve them soon after frying. You can enjoy puri bread with your favourite curry sauces, such as chicken tikka masala or lamb bhuna. I hope you try this easy puri bread recipe – if you do, let me know in the comments how it turned out!
Deep fried Indian bread, perfect to serve with your favourite curry sauces.
- 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
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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.
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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 with cling film and set aside in the refrigerator for up to 24 hours.
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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.
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Use a slotted spoon to remove the cooked puri bread from the pan. Set the puri aside on a plate lined with kitchen paper.
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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.
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.
