A puri is a thing of beauty. They’re crispy fried goodness!

Punjabi cuisine isn’t complete without puri. Puri’s go with chole, aloo di sabji, and many other very yummy dishes. Incredibly easy to make and a crowd pleaser. Puris are eaten for breakfast, lunch, or dinner. They’re versatile and great on a cold day.

It does take a bit of practice to roll them and fry them just right. But like so many foods, regardless of aesthetic, they are delicious. The main things to keep in mind when making puri’s is the oil temperature. You want it to be lightly smoking. The best way to check your temp is to drop a little ball of dough in the oil If it pops up right away and turns brown it means the oil is too hot. If it sits at the bottom, your oil is too cold. The other thing to keep in mind is rolling your dough evenly and not making it too paper thin, or as thick as a parantha would be. Lastly, when frying the puri, it’s best to gently press on the edges with your spider rotating it in a circular motion as you go. This will allow it to get an even cook and puff up into yummy delicious pillowy clouds.

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Course: MainCuisine: PunjabiDifficulty: Easy


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  • Atta (dough) (recipe available under ingredients)

  • Loose atta (wholemeal wheat flour) for dusting

  • Vegetable oil for frying


  • Prep:
  • Make atta ahead and let it sit for at least 30 minutes.
  • Fill a small bowl with loose atta.
  • Lightly dust the rolling pin and countertop (rolling surface) with loose atta.
  • Place oil in a nonstick pot or wok over medium-low heat. You want at least 3-4 inches of oil.
  • Rub a bit of vegetable oil on your hands and divide dough in 4 equal pieces.
  • Roll each piece into a log about 2 inches thick.
  • Pinch off a bouncy ball sized piece and roll it into a ball.
  • Roll:
  • Apply oil to each ball to help with rolling.
  • Flatten the ball into a thick disk – with the palm of your hand.
  • Using the rolling pin roll the disk into a flat 3-5 inch diameter circle-ish. Be sure to roll these as consistently as possible. You don’t want it too thick or thin in any spots.
  • Drop a tiny ball of dough (the size of a small bead) to see if your oil is hot enough. You’ll know it’s hot enough if the ball of dough rises to the top steadily and quickly. If it shoots up to the top it’s too warm and if it stays at the bottom it’s too cold.
  • Frying:
  • Add one puri at a time.
  • Using your metal frying spoon, gently work the dough to puff up the puri.
  • Once it’s puffed up turn it over and cook the other side for several seconds.
  • Serve:
  • Serve hot with chole or aloo.


  • You can roll all of the puris out if you have time but make sure to put wax paper between them to prevent sticking, and place a towel over the rolled balls of dough as well as the rolled puris to prevent drying.

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