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.
Ingredients
whole wheat flour (2 cups)
salt
oil for deep frying
water
Instructions
1Knead a stiff dough with whole wheat flour, salt, and a splash of oil. Rest for 15 minutes.
2Divide into small balls and roll into thin discs (not too thin or they won't puff).
3Heat oil to 180C/350F. The oil must be hot enough for the puri to float immediately.
4Gently slide in a rolled disc. Press lightly with a slotted spoon — it should puff up completely.
5Drain 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.