Authentic Puri Recipe- Maida & Rava Indian Fried Bread

Last Updated on 4 months by Neha Deshmukh

Authentic Puri Recipe – Maida & Rava Indian Fried Bread

Hey everyone! If you’ve ever craved those fluffy, golden-brown Indian fried breads that just melt in your mouth, you’re in the right place. Puri is a staple in many Indian homes, and honestly, there’s nothing quite like a warm puri with some aloo bhaji or chana masala. I remember the first time I tried making puri – it was a bit of a disaster, honestly! But with a little practice (and these tips!), you’ll be whipping up perfect puris in no time. Let’s get started!

Why You’ll Love This Recipe

This puri recipe is special because it combines maida (plain flour) and rava (semolina). This gives the puris a lovely texture – soft yet slightly crisp. It’s easier to get a good puff than with just maida alone, and the flavour is just chef’s kiss. Plus, it’s a relatively quick recipe, perfect for a weekend brunch or a festive occasion.

Ingredients

Here’s what you’ll need to make about 10 delicious puris:

• 1.5 cup maida (plain flour) – about 195g
• 2 tbsp rava (semolina) – about 15g
• 3 tbsp curd (plain yogurt) – about 45g
• 0.5 tsp salt – about 2.5g
• 1 tsp oil – about 5ml (for coating the dough)
• 2-3 cups oil (for frying) – about 480-720ml

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Maida (Plain Flour) – Choosing the Right Type

Maida is the key to that soft texture. Look for a good quality maida – it should be finely milled and feel smooth to the touch. All-purpose flour can be used in a pinch, but the puris won’t be quite as soft.

Rava (Semolina) – Fine vs. Coarse & Its Role

I prefer fine rava (sooji) for puris. It blends better with the maida and helps with puffing. Coarse rava can be used, but you might need to knead the dough a little longer. The rava adds a subtle texture and helps create that airy inside.

Curd (Plain Yogurt) – Full Fat vs. Low Fat & Regional Variations

Full-fat curd works best for a softer dough. You can use low-fat, but the dough might be a little tougher. In some regions, people even use a little buttermilk instead of curd – feel free to experiment! Just make sure it’s plain, unsweetened yogurt.

Oil – Selecting the Best Oil for Frying

For frying, you want an oil with a high smoke point. Sunflower oil, vegetable oil, or refined peanut oil are all good choices. Avoid olive oil, as it has a lower smoke point and will affect the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the maida, rava, curd, and salt. Give it a good mix with your hands.
2. Now, gradually add water, a little at a time, and start bringing the dough together. You want a soft, pliable dough – not too sticky, but not too dry either.
3. Knead the dough lightly for about 5-7 minutes. Don’t over-knead! Over-kneading can make the puris tough.
4. Coat the dough with 1 tsp of oil. This helps keep it soft while it rests.
5. Cover the dough and let it rest for 10-15 minutes. This is a crucial step – it allows the gluten to relax, resulting in softer puris.
6. Divide the dough into lemon-sized balls. You should get around 10.
7. On a lightly floured surface, roll each ball into a 3″ (7-8cm) diameter circle. Try to keep the circles even in thickness.
8. Heat the oil in a kadai (deep frying pan) over medium-high heat. The oil should be hot enough that a tiny piece of dough dropped in sizzles and rises to the surface immediately.
9. Gently slide a rolled puri into the hot oil.
10. Using a slotted spoon, gently press the puri in the center. This helps it puff up.
11. Fry each side for 5-8 seconds, until golden brown and fully puffed.
12. Remove the puri from the oil and drain on paper towels.
13. Serve immediately! Seriously, they’re best when they’re hot and fresh.

Expert Tips

• Water Temperature: Use lukewarm water for kneading. It helps with gluten development.
• Don’t overcrowd the kadai: Fry only 2-3 puris at a time to maintain the oil temperature.
• Oil Temperature is Key: If the oil isn’t hot enough, the puris will absorb too much oil. If it’s too hot, they’ll brown quickly without puffing up.
• Resting Time: Don’t skip the resting time! It really does make a difference.

Variations

Let’s get creative!

Vegan Puri Adaptation

Substitute the curd with plant-based yogurt (soy or coconut yogurt work well). Make sure it’s plain and unsweetened.

Gluten-Free Puri Adaptation (Using Alternative Flours)

This is a bit trickier, but you can try using a gluten-free flour blend designed for Indian breads. You might need to adjust the water quantity. I’ve had success with a blend of rice flour, potato starch, and tapioca starch.

Spice Level Adjustment – Adding Flavors to the Dough

My friend loves adding a pinch of asafoetida (hing) to the dough for a lovely flavour. You can also add a little turmeric powder for colour and health benefits.

Festival Adaptations – Puri for Special Occasions

During festivals, we often make masala puri – topping the hot puris with a spicy potato and chickpea mixture, chutneys, and sev. It’s a real treat!

Serving Suggestions

Puri is incredibly versatile! Here are a few ideas:

• Aloo Bhaji: The classic pairing!
• Chana Masala: Another favourite.
• Dal: Any lentil dish goes well with puri.
• Vegetable Curry: A dry vegetable curry is perfect for scooping up with the puris.
• Just with Pickle: Sometimes, simple is best!

Storage Instructions

Honestly, puris are best eaten fresh. They tend to get soggy when stored. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. Reheat them briefly in a tawa (flat griddle) to crisp them up.

FAQs

Let’s answer some common questions!

What is the secret to perfectly puffed puris?

Hot oil and gentle pressing with a slotted spoon are the keys! Also, make sure the dough is well-rested.

Can I make the dough ahead of time?

Yes, you can! Make the dough and let it rest in the fridge for up to 24 hours. Bring it to room temperature before rolling.

What type of oil is best for frying puris?

Sunflower oil, vegetable oil, or refined peanut oil are all good choices.

How do I prevent puris from absorbing too much oil?

Make sure the oil is hot enough and don’t overcrowd the kadai.

Can I use whole wheat flour instead of maida?

You can, but the puris will be denser and less soft. You might also need to add a little more water.

Enjoy making these delicious puris! I hope this recipe brings a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!