Last Updated on 4 months by Neha Deshmukh

Authentic Puri Recipe – Flaky Indian Fried Bread with Atta & Spices

Introduction

Oh, puri! Just the word brings back so many childhood memories of festive breakfasts and special occasions. These golden, puffed-up beauties are a staple in Indian households, and for good reason. They’re incredibly satisfying, wonderfully flaky, and just…happy food! I first learned to make puri with my nani (grandmother), and honestly, it took a few tries to get the puff just right. But trust me, with a little practice, you’ll be whipping up a batch of these in no time. This recipe is my go-to, passed down through generations, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This puri recipe isn’t just about making fried bread; it’s about creating a little piece of Indian culinary tradition in your own kitchen. You’ll love how surprisingly simple it is to make, even though it looks impressive. Plus, the aroma while they’re frying is absolutely divine! These puris are perfect for a weekend brunch, a festive celebration, or simply when you’re craving something warm, comforting, and utterly delicious.

Ingredients

Here’s what you’ll need to make these amazing puris:

• 2 cups rotli flour (atta) – about 240g
• Salt to taste – around 1 tsp
• ½ tsp red chili flakes – adjust to your spice preference
• 1 tsp carom seeds (ajwain)
• ½ tsp turmeric powder
• ⅛ tsp hing (asafetida) – a little goes a long way!
• 1 cup water – approximately 240ml
• 1 Tbsp oil – for the dough
• Oil for frying – about 2-3 cups

Ingredient Notes

Let’s talk about a few key ingredients to make sure your puris turn out perfectly.

Rotli Flour (Atta) – Types and Quality

Using good quality atta is crucial. There are different types of atta available – whole wheat atta, fine atta, and even multigrain atta. I prefer using a medium-fine atta for puris. It gives them a lovely texture.

The Significance of Carom Seeds (Ajwain) in Puri

Don’t skip the carom seeds! They aren’t just for flavor. Ajwain aids digestion, which is important when enjoying fried food. Plus, they contribute to that lovely puff.

Understanding Hing (Asafetida) – Regional Variations & Benefits

Hing has a unique, pungent aroma, but it mellows out beautifully when cooked. It adds a subtle savory depth to the puris. You can find it in most Indian grocery stores. If you’re not familiar, start with a tiny pinch – it’s potent!

Oil for Frying – Choosing the Right Oil for Flavor & Puffiness

I recommend using a neutral-flavored oil with a high smoke point, like vegetable oil, sunflower oil, or canola oil. Avoid olive oil, as it has a lower smoke point and will affect the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the rotli flour, salt, red chili flakes, carom seeds, turmeric powder, and hing. Give everything a good mix.
2. Make a well in the center and add the 1 tablespoon of oil.
3. Gradually add the water, mixing with your hands until the dough comes together.
4. Knead the dough for about 5-7 minutes until it’s smooth and elastic. It should feel soft but not sticky.
5. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making the puris softer.
6. Divide the dough into 24 equal portions. Roll each portion into a thin circle, about 3-4 inches in diameter, using minimal flour. Try to keep the thickness even.
7. Heat the oil in a deep frying pan or kadhai over medium-high heat to 400°F (200°C). To test if the oil is hot enough, drop a tiny piece of dough into it – it should sizzle and rise to the surface immediately.
8. Gently slide a puri into the hot oil. Fry for 10-15 seconds per side, pressing gently with a slotted spoon to encourage it to puff up.
9. Remove the puri from the oil and drain on paper towels.
10. Repeat with the remaining dough. Serve warm!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect puris.

Achieving the Perfect Puff – Temperature & Technique

The oil temperature is key. Too low, and the puris will be oily. Too high, and they’ll burn before they puff up. Gentle pressing with the slotted spoon really helps!

Kneading the Dough – Getting the Right Consistency

Don’t be afraid to knead the dough well. It’s what develops the gluten and gives the puris their texture. If the dough is too dry, add a little more water, a teaspoon at a time.

Rolling the Puris – Thin & Even for Optimal Results

Rolling the puris evenly is important for even puffing. A little practice makes perfect!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Puri Adaptation: Simply ensure your oil is vegan-friendly. The recipe is naturally vegan otherwise!
• Gluten-Free Puri – Exploring Alternative Flours: You can experiment with gluten-free flours like rice flour or a gluten-free atta blend. The texture will be slightly different, but still delicious.
• Spice Level Adjustment – Mild, Medium, or Spicy: Adjust the amount of red chili flakes to your liking. My family loves a little extra kick!
• Festival Adaptations – Puri for Diwali, Holi, or Special Occasions: Puris are often served with special sabzis (vegetable dishes) during festivals.

Serving Suggestions

Puris are best enjoyed fresh and warm. They’re fantastic with:

• Chana Masala (chickpea curry)
• Aloo Sabzi (potato curry)
• Halwa (sweet semolina pudding)
• Raita (yogurt dip)

Storage Instructions

Puris are best eaten immediately. However, if you have leftovers, you can store them in an airtight container at room temperature for a day or two. They will lose some of their crispness, but you can reheat them briefly in a tawa or oven to restore some of the texture.

FAQs

Let’s answer some common questions!

What type of flour is best for making puri?

A medium-fine rotli flour (atta) works best. It provides a good balance of texture and puff.

Can I make the dough ahead of time? If so, how should I store it?

Yes, you can! Cover the dough with a damp cloth and store it in the refrigerator for up to 24 hours. Bring it back to room temperature before rolling.

Why are my puris not puffing up?

This is usually due to the oil temperature being too low, the dough not being kneaded enough, or the puris being rolled too thick.

What is hing (asafetida) and can I substitute it?

Hing is a resin with a pungent aroma that adds a unique flavor. If you can’t find it, you can omit it, but it does add a special touch.

How can I reduce the oil absorption while frying puris?

Make sure the oil is hot enough before adding the puris. Don’t overcrowd the pan, and drain them well on paper towels.