Puri

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Gather Your Tools and Ingredients

   First, get all your tools ready: a large mixing bowl, measuring cups and spoons, a rolling pin, a round cookie cutter (or a small bowl with a sharp edge, about 6-7 cm diameter), a kadhai or wok, a slotted spoon, kitchen paper, and a plate. Measure out your atta, suji, salt, water, and oil as listed in the ingredients. This preparation makes cooking much smoother.

2. 02

   Prepare the Dough Base

   In the large mixing bowl, combine 1 cup of atta, 2 tablespoons of suji, and 1/2 teaspoon of salt. Use a spoon to mix these dry ingredients together thoroughly for about 15 seconds, ensuring the salt is evenly distributed. This step is important for uniform flavor.

3. 03

   Knead the Dough - Part 1

   Gradually add 1/4 cup of water to the dry mixture, pouring it in slowly while mixing with your hand. Start bringing the flour together to form a shaggy dough. The dough will look crumbly at first, which is perfectly normal.

4. 04

   Knead the Dough - Part 2

   Continue adding the remaining 2 tablespoons of water, a little at a time, kneading with your hand until all the flour comes together into a stiff, firm dough. It should feel quite hard to press, much firmer than bread dough. If it feels too sticky, add 1 teaspoon more atta; if too dry, add 1 teaspoon more water.

5. 05

   Finish Kneading and Rest the Dough

   Add 1 teaspoon of vegetable oil to the dough and knead for another 2-3 minutes until it becomes smooth and elastic. The dough should no longer stick to your hands or the bowl. Cover the mixing bowl with a plate or a damp cloth and let the dough rest for at least 10 minutes. This resting time helps the suji soften and the dough become easier to roll.

6. 06

   Divide and Shape the Dough

   After resting, uncover the dough. Divide the dough into 12 equal small portions. Roll each portion between your palms to form smooth, round balls. They should be roughly the size of a small lime.

7. 07

   Roll the Puris

   Lightly grease your rolling pin and a clean, flat surface (like a countertop or a rolling board) with a tiny dab of oil. Take one dough ball and roll it into a thin, round disc, about 10-12 cm in diameter and about 1-2 mm thick. The puri should be evenly thin; if it's thicker in some spots, it won't puff up properly. Repeat for all dough balls, placing the rolled puris on a clean plate, making sure they don't overlap too much.

8. 08

   Heat the Oil for Frying

   Pour 2 cups of vegetable oil into your kadhai or wok. Place it on the stove over medium-high heat. Let the oil heat up for about 5-7 minutes. To test if the oil is hot enough, drop a tiny piece of dough into it; it should sizzle immediately and rise to the surface within 2-3 seconds. If it browns too quickly, the oil is too hot; if it sinks or takes long to rise, it's not hot enough.

9. 09

   Fry the Puris - Part 1

   Once the oil is hot, carefully slide one rolled puri into the hot oil. Gently press down on the center of the puri with the back of your slotted spoon. This helps it puff up. It should puff up like a balloon within 5-10 seconds.

10. 10

    Fry the Puris - Part 2

    Once puffed, flip the puri over with your slotted spoon. Fry the other side for another 10-15 seconds until it turns a light golden-brown color. The entire frying process for one puri should take about 20-30 seconds.

11. 11

    Drain and Serve

    Carefully lift the fried puri out of the oil using the slotted spoon, allowing any excess oil to drip back into the kadhai. Transfer the puri to a plate lined with kitchen paper to absorb any remaining oil. Repeat the frying process for the remaining puris, frying one or two at a time depending on the size of your kadhai. Serve the puris immediately while they are hot and fresh.