Authentic Wheat Puri Recipe – Crispy & Fluffy Indian Bread

Last Updated on 2 months by Neha Deshmukh

Authentic Wheat Puri Recipe – Crispy & Fluffy Indian Bread

Hey everyone! If you’re craving that perfect, light, and airy Indian bread that just melts in your mouth, you’ve come to the right place. I remember the first time I tried making puris – it was a bit of a disaster, honestly! But with a little practice (and a lot of help from my mom!), I finally cracked the code. Now, I’m so excited to share my go-to wheat puri recipe with you. Get ready for some seriously deliciousness!

Why You’ll Love This Recipe

These aren’t just any puris. We’re making them with whole wheat flour, which adds a lovely nutty flavour and a bit more goodness. They’re wonderfully crispy, beautifully puffed up, and incredibly satisfying. Plus, the subtle tang from the amchoor powder and the fragrant kasoori methi take these to a whole new level. Trust me, once you try these, you’ll be making them again and again!

Ingredients

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

• 2 cups (approx. 240g) Wheat flour
• 1 teaspoon (approx. 5g) Red chilli powder
• 1 teaspoon (approx. 6g) Coriander seeds powder
• 0.5 teaspoon (approx. 2.5g) Amchoor powder
• 1 teaspoon (approx. 3g) Kasoori methi
• 0.25 teaspoon (approx. 1.25g) Turmeric powder
• Salt to taste
• 2 teaspoons (approx. 10ml) Oil
• Water as needed (approx. ¾ cup or 180ml)

Ingredient Notes

Let’s talk ingredients for a sec! Using whole wheat flour (atta) gives these puris a lovely texture and a slightly nutty flavour. It’s a healthier option too! Don’t skip the kasoori methi – it adds such a unique and wonderful aroma. A little goes a long way! And the amchoor powder? That’s the secret to a lovely tangy flavour that balances everything out. If you can’t find amchoor, a squeeze of lemon juice can work in a pinch, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the wheat flour, red chilli powder, coriander powder, amchoor powder, kasoori methi, turmeric, salt, and oil. Get your hands in there and rub the oil into the flour – this helps create a flaky texture.
2. Now, gradually add water, a little at a time, and start bringing the dough together. You want a stiff, crack-free dough. Don’t be afraid to adjust the water – sometimes you need a touch more or less.
3. Once the dough comes together, knead it for about 5 minutes until it’s smooth and elastic. This is a good arm workout, right?
4. Let the dough rest for 10 minutes. This allows the gluten to relax, making the puris easier to roll.
5. Divide the dough into 12 equal balls.
6. On a lightly floured surface, roll each ball into a flat disc, about 4-5 inches in diameter. Try to keep them as even as possible. Don’t use too much flour, or they might not puff up properly.
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. Gently slide a puri into the hot oil. Using a slotted spoon, gently press down on the puri – this helps it puff up. Fry until golden brown on both sides, flipping once.
9. Drain the fried puris on paper towels to remove any excess oil.

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the puris tough.
• Roll evenly: Uneven rolling leads to uneven puffing.
• Hot oil is key: If the oil isn’t hot enough, the puris will absorb too much oil.
• Gentle pressing: Don’t press too hard when frying, or the puris might break.

Variations

• Vegan Adaptation: Simply use oil instead of any ghee or butter.
• Gluten-Free Adaptation: Substitute the wheat flour with a good quality gluten-free flour blend. You might need to adjust the water slightly.
• Spice Level: Adjust the amount of red chilli powder to your liking. My friend loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations: Puris are a staple during festivals like Holi and Diwali. You can make a larger batch and serve them with a variety of festive dishes.

Serving Suggestions

Serve these hot, hot, hot! They’re amazing with aloo sabji (potato curry), tamatar gravy (tomato curry), chole (chickpea curry), or even just a dollop of yogurt. Honestly, they’re good with just about anything!

Storage Instructions

Puris are best enjoyed fresh. However, if you have leftovers, store them in an airtight container at room temperature. 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

• What type of oil is best for frying puris? You can use any neutral-flavored oil with a high smoke point, like vegetable oil, sunflower oil, or canola oil.
• 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 make the dough ahead of time? Yes, you can! Just cover the dough and let it rest in the refrigerator for up to 24 hours. Bring it back to room temperature before rolling.
• What is amchoor powder and can I substitute it? Amchoor powder is made from dried mango powder and adds a tangy flavour. If you can’t find it, you can use a squeeze of lemon juice, but it won’t be exactly the same.
• How do I know when the oil is hot enough for frying? Drop a tiny piece of dough into the oil – it should sizzle and rise to the surface immediately.

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