Recreate a deliciously light takeaway bread with this Indian restaurant style puri recipe. Perfect with sweet and sour or spicy curry.
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 (Indian Restaurant Style)
Equipment
- 1 Deep Fat Fryer, or Large Wok Filled 1/3 Full With Oil
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 150 grams chapati flour and Pinch sea salt in a large bowl. Mix briefly. Slowly add 80-100 ml warm water, stirring until a dough begins to form. Add 1/2 teaspoon 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 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 Glasgow Indian restaurant style vegetable pakora, lamb seekh kebab, spiced onions and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.
- Make your favourite Indian takeaway dishes at homeKenny McGovern’s obsession with recreating takeaway and fast food dishes over the years has led him to the belief that Indian cooking is perhaps the greatest example that variety really is the spice of life
- The different herbs and spices used in Indian dishes creates a vast range and depth of flavour, from spicy, sweet, savoury and sour curry sauces to fragrant and aromatic sides
- The Indian Takeaway Secret is a meticulously researched love letter to Indian cooking, containing delicious examples of traditional Indian cooking and street-food style dishes alongside popular recipes honed and developed largely in the UK, as well as the fusion food offered in many Indian restaurants today
- Inside you will find restaurant classics like pakoras, bhajis, Dansak and Tikka Masala; classic dishes such as Sharabi and Tarka Dal; as well as street food favourites including Disco Fry Egg, Akoora and Aloo Subzi
- With this vast array of tasty takeaway recipes for every occasion, you’ll be able to enjoy all your favourite Indian food from the comfort of your own home – and at half the price!
