Monday, 17 November 2014



One of the most beautiful visions, gastronomically in Indian cuisine, is that of steam escaping from a fluffy hot puri when you poke a finger in it. Give me a choice between Chapatti & Puri, and I know exactly what I will pick. Be it Aamras or Potato Bhaji, these fluffy, piping hot babies go beautifully with both and, of course, with lots of others vegetables.


1½ cup whole wheat flour
3¾ tablespoons 
¾ teaspoon salt
Oil for deep-frying


  1. Combine the whole wheat flour, 3 tablespoons oil and salt. Knead to stiff dough using enough water.
  2. Add the remaining oil and knead again. Cover and keep aside for 15-20 minutes.
  3. Divide the dough into 18 equal portions and roll out each portion into a 3” to 3½” diameter circle.

  4. Heat the oil in a wok/kadhai. Deep-fry the puris, one or two at a time till they puff up and turn golden brown in color on both the sides.

  5. Drain on absorbent kitchen paper and serve hot.

Chef Notes:

  1. Depending on the size you choose to make, this quantity could even make 20-22 puris.
  2. If you prefer crisp puris, press down on the puris when they puff up and keep them pressed. Turn once and again press the puri into the base of the wok and remove when crisp. Please remember the puri will get a wee bit crisper once you remove it from the oil, so once you realize the puri is turning crisp immediately remove it on the kitchen paper towel.
  3. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.

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