Authentic Puri Recipe- Wheat & Besan Fried Bread

Last Updated on 2 months by Neha Deshmukh

Authentic Puri Recipe – Wheat & Besan Fried Bread

Introduction

Oh, puris! Just the smell of these fluffy, golden-brown breads frying brings back so many childhood memories. My grandmother used to make them every Sunday, and the whole house would fill with this incredible aroma. They’re a staple in Indian households, and honestly, nothing beats a warm puri with a side of aloo sabzi for breakfast. I’m so excited to share my family’s recipe with you – it’s easier than you think!

Why You’ll Love This Recipe

This puri recipe is all about that perfect puff and delightful flavour. It’s a wonderful combination of wheat flour and besan (Bengal gram flour), giving it a lovely texture and taste. Plus, the addition of ajwain (carom seeds) and hing (asafoetida) isn’t just about flavour – they also aid digestion, which is always a bonus, right? It’s a relatively quick recipe, perfect for a weekend brunch or a festive treat.

Ingredients

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

• 1 cup Wheat Flour (approx. 120g)
• 0.25 cup Bengal Gram Flour (Besan) (approx. 30g)
• 0.5 teaspoon Chili Powder (approx. 2.5g)
• 0.5 teaspoon Turmeric Powder (approx. 2.5g)
• 1 pinch Asafoetida (Hing) (approx. 0.5g)
• 0.5 teaspoon Carom Seeds (Ajwain) (approx. 2.5g)
• 1 teaspoon Oil (approx. 5ml)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Besan (Bengal gram flour) is key here. It adds a lovely nutty flavour and helps with the puff. Don’t skip it! Ajwain (carom seeds) isn’t just for flavour; it’s fantastic for digestion – especially important when enjoying fried foods. A tiny pinch of hing (asafoetida) goes a long way. It adds a unique savoury note and, like ajwain, aids digestion. You can find hing at most Indian grocery stores, or online. It often comes in resin form, so you’ll just need a tiny piece!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the wheat flour, besan, chili powder, turmeric powder, asafoetida, carom seeds, 1 teaspoon of oil, and salt.
2. Gradually add water, a little at a time, and start mixing. You want to form a stiff dough – it shouldn’t be sticky.
3. Once the dough comes together, cover it and let it rest for at least 30 minutes. This allows the gluten to relax, making the puris softer.
4. Now, divide the dough into small, equal-sized balls. About the size of a walnut works well.
5. Roll each ball into a thick circle (puri) using minimal dry flour to prevent sticking. Aim for about 3-4 inches in diameter. Don’t worry about perfect circles!
6. Heat oil for deep frying over medium-high heat. 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.
7. Gently slide a rolled puri into the hot oil. Using a frying strainer, gently press down on the puri. This helps it puff up evenly.
8. Fry until golden brown on both sides, flipping once. This usually takes about 30-60 seconds per puri.
9. Drain the fried puris on paper towels to remove excess oil.

Expert Tips

• The key to puffing: The dough must be stiff. And don’t over-knead it!
• Oil temperature: If the oil isn’t hot enough, the puris will absorb too much oil and won’t puff up. Too hot, and they’ll burn.
• Rolling: Roll the puris evenly to ensure they puff up uniformly.
• Pressing: Gently pressing with the frying strainer is crucial for even puffing.

Variations

• Vegan Adaptation: Traditionally, some recipes use ghee (clarified butter) in the dough. Simply substitute with the same amount of oil for a vegan version.
• Gluten-Free Adaptation: If you’re gluten-free, you can experiment with a blend of gluten-free flours like rice flour, potato starch, and tapioca starch. It might take a bit of trial and error to get the right consistency.
• Spice Level: Adjust the amount of chili powder to your liking. My family prefers a mild spice, but feel free to add more if you like it hot!
• Festival Adaptations: Puris are often served during festivals like Diwali and Holi. You can make a larger batch and enjoy them with festive dishes.

Serving Suggestions

Puris are incredibly versatile! They’re fantastic with:

• Aloo Sabzi (Potato Curry)
• Chana Masala (Chickpea Curry)
• Yogurt (Curd)
• Pickles (Chutney)
• Or simply enjoyed on their own with a cup of chai!

Storage Instructions

Puris are best enjoyed fresh. However, you can store leftover puris in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but you can reheat them briefly in a pan or oven to restore some of the texture.

FAQs

• What is the secret to getting puris to puff up? A stiff dough, hot oil, and gentle pressing with a frying strainer are the keys!
• Can I make the dough ahead of time? Yes, you can! Just make the dough, cover it, and let it rest in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.
• What is asafoetida and where can I find it? Asafoetida (hing) is a resin with a pungent smell that adds a unique flavour to Indian dishes. You can find it at Indian grocery stores or online.
• What is the best oil to use for deep frying puris? Vegetable oil, sunflower oil, or canola oil are all good choices.
• Can I knead the dough with warm water? While some people do, I find that using room temperature water gives the best results. Warm water can sometimes make the dough too soft.