Puri Recipe: How to Make Soft Fluffy Pooris

Puri Recipe - Golden and Puffed to Perfection - Step-by-step Process

If you grew up in an Indian household, you probably remember puri mornings. The sizzle of oil, the golden puff rising in the kadhai, the joyful chaos of everyone wanting “just one more.” Puri isn’t just food, it’s celebration. And the magic lies in its simplicity. Here’s a closer look at the ingredients that make it all happen.

Ingredients

1. Whole Wheat Flour (Atta) - 2 cups

   The base of any puri is a sturdy, whole wheat flour. It provides structure and flavor. Unlike rotis, puris need a slightly firmer dough that holds shape and puffs when fried. Stick to traditional chakki atta for the best results.

2. Semolina (Suji/Rava) - 1 tablespoon (optional)

   Semolina is optional but adds texture. It helps the puris puff better and stay crisp longer. Use fine suji for even incorporation.

3. Salt - ½; teaspoon

   Just enough to enhance the flavor of the dough without overpowering it.

4. Oil or Ghee - 1 teaspoon (for dough)

   A little fat worked into the dough makes it more pliable, smooth, and easier to roll. It also gives the puris a soft interior and slightly flaky bite.

5. Warm Water - ~¾ cup (adjust as needed)

   Use warm water to knead the dough. It helps the flour hydrate quickly and makes the dough easier to manage. Add slowly while kneading to control consistency.

6. Oil - For deep frying

   Use a neutral, high smoke-point oil like sunflower, canola, or vegetable oil. The oil must be hot enough to puff the puris quickly without soaking in.

Step-by-Step: From Dough to Golden Puff

Making puris isn’t just a recipe—it’s a little ritual. It brings together rhythm, timing, and a touch of intuition. Whether it’s your first attempt or a weekend tradition, here’s a detailed guide to help you get those perfectly puffed puris.

1. Mix the dry ingredients
   • Start by combining 2 cups of whole wheat flour, ½ teaspoon of salt, and 1 tablespoon of semolina (optional) in a wide mixing bowl. Semolina helps puris stay puffed and slightly crisp, especially helpful if you're frying in small batches.
   • Take a moment here—this simple step connects you to generations who’ve started puri mornings just like this.
2. Add oil and rub it in

   Drizzle in 1 teaspoon of oil or ghee. Rub it into the flour using your fingertips until it becomes slightly grainy or sandy. This step improves the dough texture and adds richness without overpowering the flavor.

   

   Tip: Using ghee adds a soft aroma that reminds many of festive breakfasts at home.

3. Knead into a firm dough
   • Add warm water little by little and knead into a stiff but pliable dough. You’re looking for a tight dough, not soft like roti dough, but not crumbly either. It should come together in 5–7 minutes of firm kneading.
   • This dough needs to hold its shape when rolled and dropped into hot oil, so resist the urge to add too much water too quickly.
   

   Consistency Check: Press the dough with your finger. It should bounce back gently, not stick.

4. Rest the dough

   Cover the dough with a damp cloth or a plate and let it rest for 10–15 minutes. This helps the gluten relax just enough to make rolling easier, without becoming too soft. While the dough rests, prep your rolling area and heat the oil.

   

   Nostalgia Note: In many homes, this is when the house starts to smell like something special is about to happen. You start heating the oil. Maybe someone sneaks in a taste of the curry simmering on the side.

5. Divide and roll the dough
   • Divide the dough into equal-sized portions (about the size of a lime or small lemon). Roll each into a smooth ball. Flatten slightly, dust lightly with flour (or skip flour and use a drop of oil to prevent sticking), and roll into a 4–5 inch circle.
   • Keep them evenly thick throughout. Thin edges won’t puff, and overly thick centers may stay doughy inside.
   

   Rolling Tip: Roll gently but confidently. If the dough resists, give it a few seconds to relax before trying again.

6. Heat the oil
   • Pour oil into a heavy-bottomed kadhai or deep pan, at least 2 inches deep. Heat on medium-high. To test readiness, drop a small piece of dough into the oil. If it sizzles and rises immediately, it’s ready.
   • If it browns too fast, reduce the heat slightly before frying the puris.
7. Fry the puris
   • Carefully slide one puri into the oil. It will sink briefly, then begin to rise. As soon as it surfaces, gently press down on the top with a slotted spoon using a circular motion. This encourages the puri to puff up like a balloon.
   • Once puffed and golden on one side, flip and cook the other side for 10–15 seconds. Remove and drain on paper towels.
   

   Pro Frying Tip: If you're new to frying, fry one puri at a time. It gives you better control. With practice, you can do two at a time.

8. Serve immediately

   Puris are best eaten hot - straight off the kadhai. Serve with aloo sabzi, chole, or halwa for that perfect comfort meal. If you’re making a big batch, keep them loosely covered in a hot case or a bowl lined with a clean kitchen towel.

   

   Tip for NRIs: Making puri from scratch abroad can feel like a mini celebration. It’s not just about the food, it’s about reconnecting with home, bite by bite.