A deep-fried whole wheat bread that puffs into a golden balloon when cooked. Served with aloo sabzi, chole, or halwa at festivals, pujas, and special occasions across India.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Knead a stiff dough with whole wheat flour, salt, and a splash of oil. Rest for 15 minutes.
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2
Divide into small balls and roll into thin discs (not too thin or they won't puff).
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3
Heat oil to 180C/350F. The oil must be hot enough for the puri to float immediately.
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4
Gently slide in a rolled disc. Press lightly with a slotted spoon — it should puff up completely.
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5
Drain on paper towels. Serve immediately with aloo sabzi or chole.
Did You Know?
Puri-aloo is considered the default festive breakfast across most of North India and is often the first dish made during religious pujas.
Chef's Notes
Equipment Tips
- kadai/wok
- rolling pin
The Story Behind Puri
Puri has been part of Indian cuisine since ancient times, with mentions in Vedic texts. It remains central to religious offerings and festive meals.
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