Authentic Sooji Puri Recipe – Crispy Indian Fried Bread

Last Updated on 2 months by Neha Deshmukh

Authentic Sooji Puri Recipe – Crispy Indian Fried Bread

Hey everyone! If you’ve ever craved those delightfully puffy, golden-brown Indian fried breads that just melt in your mouth, you’re in the right place. I remember the first time I tried making puris – it was a bit of a learning curve, but so worth it! Today, I’m sharing my go-to Sooji Puri recipe, guaranteed to bring a little bit of Indian snack-time joy to your kitchen. These are perfect with aloo sabzi, chole, or even just a dollop of your favorite chutney.

Why You’ll Love This Recipe

These Sooji Puris are seriously addictive. They’re light, crispy, and have a wonderful texture that’s different from regular flour puris. The semolina gives them a unique bite. Plus, they stay crispy for a surprisingly long time (if they even last that long!). They’re perfect for festive occasions, afternoon tea, or just a satisfying snack.

Ingredients

Here’s what you’ll need to make these beauties:

• 1 cup fine semolina (sooji/rava) – about 150g
• 1 teaspoon oil – about 5ml
• 3-4 pinches baking soda
• 1/4 teaspoon salt – about 1.5g
• 1 tablespoon all-purpose flour (maida) – about 7.5g
• 6 tablespoons water – about 90ml

Ingredient Notes

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

• Fine Semolina (Sooji/Rava): This is key. You absolutely want the fine variety, not the coarser one used for upma. The fine sooji helps create that light, airy texture.
• Oil for Frying: I prefer using vegetable oil or sunflower oil for frying puris. They have a neutral flavor and a high smoke point. You can also use groundnut oil, which is traditional in some parts of India.
• Baking Soda: Don’t skip this! A tiny bit of baking soda is what helps the puris puff up beautifully. It reacts with the water and creates air bubbles. But be careful not to add too much, or they’ll taste soapy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, combine the semolina, oil, baking soda, and salt. Give it a good mix.
2. Now, gradually add the all-purpose flour and water, little by little. Start mixing with your hands – it’s the best way to feel the dough come together.
3. Knead the dough for about 5-7 minutes until it’s smooth and elastic. It should be firm, but not too hard. If it feels too dry, add a tiny bit more water, a teaspoon at a time.
4. Once you have a smooth dough, cover it with a damp cloth and let it rest for at least 30 minutes. This allows the semolina to absorb the water and develop gluten, which is important for puffing.
5. After the resting period, divide the dough into small, equal portions – about the size of a small lime.
6. Roll each portion into a thin circle, about 4-5 inches in diameter. Try to roll it evenly, without any cracks. Cracks can prevent the puri from puffing up properly. Keep the rolled puris covered with a damp cloth to prevent them from drying out.
7. Heat oil in a deep frying pan or kadhai over medium-hot heat. To test if the oil is ready, 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. Using a slotted spoon, gently press down on the puri for a few seconds. This helps it puff up.
9. Fry the puri until it’s golden brown and crispy on both sides, flipping once.
10. Remove the puri from the oil and drain it on paper towels to remove excess oil.
11. Repeat with the remaining dough, frying the puris in batches.
12. Let the puris cool completely before storing them in an airtight container.

Expert Tips

• Don’t overcrowd the pan: Fry only a few puris at a time to maintain the oil temperature.
• Hot oil is key: If the oil isn’t hot enough, the puris will absorb too much oil and won’t puff up.
• Gentle pressing: Pressing the puri gently with a slotted spoon helps it puff up, but don’t press too hard!
• Resting time is important: Don’t skip the 30-minute resting period. It makes a huge difference in the texture of the puris.

Variations

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

• Vegan Adaptation: Simply substitute the oil with your favorite plant-based oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of all-purpose flour. Make sure it’s a blend designed for baking.
• Spice Level: Add a pinch of red chili flakes to the dough for a little bit of heat. My friend, Priya, loves doing this!
• Festival Adaptations: Puris are a staple during Diwali and Holi. Serve them with festive dishes like chole, aloo sabzi, or sweet treats.

Serving Suggestions

Sooji Puris are incredibly versatile! Here are a few ways to enjoy them:

• With Aloo Sabzi (Potato Curry)
• With Chole (Chickpea Curry)
• With Dal (Lentil Soup)
• With Raita (Yogurt Dip)
• As a snack with chutney

Storage Instructions

To keep your puris crispy, store them in an airtight container at room temperature. They’ll stay fresh for up to 3-4 days. If they lose a little bit of their crispness, you can quickly reheat them in a hot tawa or oven for a few minutes.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying puris? Vegetable oil, sunflower oil, or groundnut oil are all good choices.
• How do I prevent the puris from absorbing too much oil? Make sure the oil is hot enough and don’t overcrowd the pan.
• Can I make the dough ahead of time? Yes, you can make the dough a few hours ahead of time. Just keep it covered with a damp cloth.
• What if my puris don’t puff up? Make sure the oil is hot enough, the dough is properly rested, and you’re pressing the puris gently with a slotted spoon.
• How do I store leftover puris to keep them crispy? Store them in an airtight container at room temperature.

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