Kadhipatta Chutney Puri Recipe – Authentic Indian Layered Flatbread

Last Updated on 2 months by Neha Deshmukh

Kadhipatta Chutney Puri Recipe – Authentic Indian Layered Flatbread

Hey everyone! If you’re anything like me, you love a good, flaky puri. But have you ever tried one with a hidden burst of flavour inside? Today, I’m sharing my family’s treasured Kadhipatta Chutney Puri recipe – a layered Indian flatbread stuffed with a vibrant, fragrant chutney. It’s a little bit of work, but trust me, the results are SO worth it. I first made these for a Diwali gathering and they were a huge hit!

Why You’ll Love This Recipe

These aren’t your everyday puris. The Kadhipatta (curry leaf) chutney adds a wonderful herbaceousness and a gentle spice that elevates the whole experience. Plus, the layering technique creates incredibly flaky, melt-in-your-mouth puris. They’re perfect for a special breakfast, a festive lunch, or even a satisfying snack.

Ingredients

Here’s what you’ll need to make these delicious Kadhipatta Chutney Puris:

• 8-9 portions Wheat Flour Dough
• 12-13 teaspoons Kadhipatta Chutney
• as needed Dry Wheat flour, for dusting
• as needed Oil, for roasting

Ingredient Notes

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

• Kadhipatta Chutney: This is the star of the show! You can find my favourite recipe [link to Kadhipatta Chutney recipe here], or use a good quality store-bought version. Just make sure it’s not too watery.
• Wheat Flour Dough: The dough needs to be soft and pliable. I usually use a mix of atta (whole wheat flour) for that authentic flavour and texture.
• Dry Wheat Flour: Don’t skip this! It’s crucial for preventing the puris from sticking while rolling.
• Oil: I prefer using a neutral-flavoured oil like sunflower or canola for roasting. Ghee (clarified butter) adds a lovely richness, but be careful not to burn it.

Kadhipatta Chutney – A Detailed Look at This Flavorful Paste

Kadhipatta chutney is a South Indian staple, and it’s incredibly versatile. It’s made with fresh curry leaves, green chilies, garlic, and a touch of tamarind for tanginess. The aroma alone is enough to make your mouth water!

Wheat Flour Dough – Achieving the Right Consistency

A good puri starts with a good dough. You want it to be soft, but not sticky. If it’s too dry, the puris will be hard. Too wet, and they’ll be difficult to roll. Aim for a consistency similar to playdough.

The Importance of Dry Wheat Flour for Rolling

Seriously, don’t underestimate the power of dry flour! It acts like a barrier, preventing the chutney-filled dough from sticking to your rolling surface and your hands. Keep a generous pile nearby.

Oil – Choosing the Right Oil for Roasting

The oil you use for roasting impacts the final flavour and texture. Neutral oils like sunflower or canola are great for a clean taste. Ghee adds a beautiful flavour, but requires a watchful eye to prevent burning.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare lemon-sized wheat dough balls and roll into 6-inch circles. Don’t worry if they aren’t perfect!
2. Brush oil on the puri and spread 1 tbsp Kadhipatta Chutney evenly. Be careful not to overfill, or it will leak out during rolling.
3. Sprinkle dry flour, tightly roll into a log, then coil into a spiral shape. This is where the magic happens – the layers are formed!
4. Gently flatten the spiral into a thick paratha using a rolling pin. Again, don’t aim for perfection, a rustic look is charming.
5. Cook on a hot griddle – flip twice while roasting, applying minimal oil between flips. You’ll see the puri puff up beautifully.
6. Press gently with a spatula to ensure even cooking and layer separation. This helps create those gorgeous, flaky layers.
7. Serve warm with fresh butter or tangy tomato sauce. Enjoy immediately!

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Perfect Flaky Layers: The key is to roll the dough tightly and evenly. Don’t rush this step!
• Troubleshooting Sticky Dough: If your dough is sticking, add a little more dry flour, a teaspoon at a time, until it reaches the right consistency.
• Mastering the Rolling Technique: Practice makes perfect! Don’t be discouraged if your first few puris aren’t perfect.
• Recognizing the Ideal Griddle Temperature: The griddle should be hot enough to cook the puri quickly, but not so hot that it burns. Medium-high heat is usually ideal.

Variations

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

• Vegan Kadhipatta Chutney Puri: Simply use a vegan-friendly oil for roasting.
• Gluten-Free Kadhipatta Chutney Puri (Alternative Flour Options): Experiment with gluten-free flour blends, but you may need to adjust the liquid content.
• Spice Level Adjustment – Increasing the Heat: Add a pinch of red chili powder to the Kadhipatta Chutney for an extra kick. My friend, Priya, loves to add a finely chopped green chili directly into the chutney filling!
• Festival Adaptations – Serving During Special Occasions: These are especially popular during Diwali and Holi.

Serving Suggestions

These puris are fantastic on their own, but they also pair well with:

• A side of yogurt
• A spicy potato curry (aloo sabzi)
• A cooling raita

Storage Instructions

These are best enjoyed fresh! However, you can store leftover puris in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them briefly on a griddle.

FAQs

Let’s answer some common questions:

• What is Kadhipatta Chutney and where does it originate from? Kadhipatta chutney is a flavourful paste made with curry leaves, originating from South India. It’s known for its aromatic and slightly spicy taste.
• Can I make the Kadhipatta Chutney Puri ahead of time? You can prepare the Kadhipatta Chutney and the wheat flour dough ahead of time. However, it’s best to assemble and cook the puris just before serving.
• What type of oil is best for roasting the puris? A neutral-flavoured oil like sunflower or canola is ideal. Ghee adds a lovely flavour, but requires careful monitoring.
• How can I prevent the puris from becoming too hard? Don’t overcook them! Cook them until they are golden brown and puffy.
• Is it possible to freeze unbaked Kadhipatta Chutney Puris? I wouldn’t recommend freezing the assembled, unbaked puris. The texture can change significantly.