Authentic Rava Puri Recipe – Crispy Indian Fried Bread

Last Updated on 2 months by Neha Deshmukh

Authentic Rava Puri Recipe – Crispy Indian Fried Bread

Hey everyone! If you’ve ever craved those delightfully crispy, puffy puris that just melt in your mouth, you’re in the right place. I remember the first time I tried making these – it took a few attempts to get them just right, but the reward is SO worth it. Today, I’m sharing my tried-and-true Rava Puri recipe, guaranteed to become a family favorite. Get ready for some serious snacking!

Why You’ll Love This Recipe

These aren’t just any fried bread. Rava puris have a unique texture – a little bit flaky, a little bit crunchy, and incredibly satisfying. The addition of rava (semolina) gives them a lovely golden color and a slightly nutty flavor. They’re perfect for a quick breakfast, a festive snack, or alongside a comforting bowl of chana masala. Plus, they stay crisp for days if stored properly – a huge win!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 0.5 cup rava / semolina / sooji (approx. 100g)
• 1 tablespoon maida (approx. 7.5g)
• 1 teaspoon oil
• Warm water, as needed (approx. 60-80ml)
• Salt, to taste (approx. ¼ tsp)

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

Rava/Semolina (Sooji) Varieties

There are different types of rava available. I prefer using fine rava for puris, as it results in a smoother dough and crispier texture. Coarse rava works too, but the puris might be slightly more rustic.

Maida – Choosing the Right Flour

Maida (all-purpose flour) helps bind the dough and gives it elasticity. You can find it in most Indian grocery stores, or even some well-stocked supermarkets. Don’t skip it – it’s key to getting that perfect puff!

Oil – Selecting the Best Oil for Frying

For frying, you want an oil with a high smoke point. Sunflower oil, vegetable oil, or even groundnut oil work wonderfully. I usually use sunflower oil because of its neutral flavor.

Water Temperature – Importance of Warm Water

Warm water is crucial! It helps activate the gluten in the maida and creates a softer, more pliable dough. Don’t use hot water, though – just comfortably warm to the touch.

Salt – Type and Quantity

Regular table salt works perfectly fine. Adjust the quantity to your liking, but a little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, combine the rava, maida, and salt. Give it a good mix.
2. Now, gradually add the warm water, a little at a time, while mixing with your hands. You want to form a stiff dough – it shouldn’t be sticky.
3. Once the dough comes together, add the oil and knead for another minute. This makes the dough even smoother and helps with puffing.
4. Cover the dough and let it rest for about 15 minutes. This allows the rava to absorb the water and the gluten to relax.
5. Lightly flour a clean surface. Roll out the dough extremely thin – seriously, as thin as you can get it!
6. Use a small lid or cookie cutter to cut out small circles.
7. Heat oil in a kadai (or deep frying pan) over medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough in – it should sizzle and rise to the surface immediately.
8. Carefully slide a few puris into the hot oil (don’t overcrowd the pan!). Gently press down on each puri with a slotted spoon to help it puff up.
9. Fry until golden brown and crisp, flipping once. This usually takes about 30-60 seconds per batch.
10. Drain the puris on paper towels to remove excess oil. Let them cool completely before storing.

Expert Tips

A few little secrets to puri perfection!

Kneading the Dough – Achieving the Right Consistency

The dough should be stiff, but not dry. If it’s too dry, add a tiny bit more water. If it’s too sticky, add a sprinkle of maida.

Rolling the Puris – Tips for Thin and Even Circles

Rolling the dough thin is the hardest part, but it’s essential for puffing. Dust the surface with flour frequently to prevent sticking. Practice makes perfect!

Frying – Oil Temperature and Puffing Technique

Maintaining the right oil temperature is key. If the oil is too cold, the puris will absorb too much oil and become soggy. If it’s too hot, they’ll burn before they puff up. Gentle pressing with the slotted spoon really helps them puff up nicely.

Variations

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

Vegan Rava Puri

Simply ensure the oil you use is vegan-friendly. The recipe is naturally vegan otherwise!

Gluten-Free Rava Puri (Alternative Flour Options)

Replace the maida with a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly.

Spice Level – Adding Chili for a Kick

Add a pinch of chili powder or finely chopped green chilies to the dough for a spicy twist. My friend, Priya, loves adding a dash of red chili flakes!

Festival Adaptations – Serving During Diwali or Holi

Puris are a staple during Indian festivals. Serve them with festive dishes like chana masala, aloo sabzi, or halwa.

Serving Suggestions

Rava puris are incredibly versatile. Enjoy them with:

• Chana Masala (Chickpea Curry)
• Aloo Sabzi (Potato Curry)
• Raita (Yogurt Dip)
• Sweet dishes like Halwa

Storage Instructions

Once cooled completely, store the puris in an airtight container at room temperature for up to 10 days. They’ll stay nice and crisp!

FAQs

Got questions? I’ve got answers!

What is the best way to get the puris to puff up?

Make sure your dough is stiff, the oil is hot enough, and you gently press down on the puris while frying.

Can I make the dough ahead of time?

Yes, you can! Prepare 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 groundnut oil are all good choices.

How can I adjust the crispness of the puris?

Fry for a longer time for crispier puris, and a shorter time for softer ones.

Can I use a different type of flour instead of maida?

You can try a gluten-free all-purpose flour blend, but the texture might be slightly different.

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