Puri (Golden and Puffed Every Time)

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5 from 16 votes

My mom's puri recipe always makes golden, puffed puris. Two tricks make the difference: sooji for crispness, a touch of sugar for color.

Prep Time35

Cook Time25

Course: Breads, Side Dish

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: 8

Calories: 229kcal

▢ 4 cups whole wheat flour
▢ 2 tablespoons sooji Helps get a crispy bite and keeps the Puri to stay puffed up for a longer time.
▢ 2 teaspoons sugar For the perfect golden color.
▢ 2 teaspoons kosher salt
▢ 1¾ cups water or as needed
▢ 1 tablespoon oil
▢ Oil for frying about 2 cups

Add flour, sooji, sugar, and salt to a mixing bowl and mix well. Then slowly add the water a little bit at a time, mixing it in with the flour using the fingertips of your dominant hand. Keep adding water and knead until a firm dough starts to form.
Add the oil and knead once again for 4 to 5 minutes or until the dough becomes even and smooth. Cover the dough and allow it to rest for 5 minutes as you preheat the oil. The dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days.

Attach the spiral dough hook to the stand mixer. Add flour, sooji, sugar, and salt. Start the mixer at speed 2.
Slowly add water to the mixer bowl, increasing the speed to 3. Stop the mixer and check the dough before adding all the water. The dough should be firmer than regular paratha or roti dough. Once the dough has fully formed, add the oil and let the mixer run for another 2 to 3 minutes. Take the dough out, cover, and allow it to rest for at least 5 minutes.

Knead the dough to a firm consistency. Soft dough makes Puri oily.

Knead the dough once more for a minute and make small round balls from it. With 4 cups of dough, you can make roughly 25-30 balls. Add oil to a frying pan and preheat on low heat.
Take one dough ball at a time and lightly roll it in the dry flour so that it is evenly covered with flour. Then roll it using a rolling pin and make a small 4-inch round puri. You can roll all the puris and line them on a parchment paper-lined tray or roll and fry simultaneously.

Note: You can skip rolling the flour in the dough if you like. Since the dough is firm, it does not stick as much to the surface.

Turn the heat for the frying pan to medium-high. Test that the oil is heated to the right temperature by dropping a tiny piece of flattened dough into the oil. If the dough rises instantly and begins to puff up, you are good to go
Carefully slide the rolled puri into the hot oil.
Gently press down with a stainless steel slotted spatula as the puri starts to puff up. Then turn it over, pressing gently, and cook until both sides turn light golden brown.
Carefully pick up the puri with the spatula, allow the oil to drain out, and then place the Puri on a paper towel-lined tray to help absorb any remaining oil. Repeat rolling and frying the remaining Puris.

Although Puri's taste best served immediately, here is how to reheat them:

Line them up in a baking tray and bake in a preheated oven at 300 degrees F for 5 minutes.
Place in an air fryer and air fry for 3 to 4 minutes at 300 degrees.

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