Puris

Puris are Indian deep-fried bread that puff up into golden, hollow pillows the moment they hit hot oil. Made from a simple dough of whole wheat and white flour with a little melted butter, they’re one of the most satisfying breads to make from scratch.

The dough needs to be soft and pliable, not stiff. Add water gradually until it comes together, then knead until smooth and let it rest under a damp cloth for an hour. That rest relaxes the gluten so the dough rolls easily into thin rounds without springing back.

Oil your hands, rolling pin, and board when shaping the puris. This prevents sticking without adding extra flour, which would toughen the dough and prevent proper puffing.

The oil (or ghee) must be smoking hot. Drop a puri in, flip it immediately, then press it down gently with a slotted spatula. The steam trapped inside the dough is what makes it balloon into a puffy sphere. The whole frying process takes just seconds per puri.

Kitchen Tips

• Roll each puri thin and evenly so it puffs uniformly
• Don’t stack uncooked puris or they’ll stick together
• Fry one at a time so the oil temperature stays high
• Serve immediately since puris deflate and lose their crispness as they cool

Variations

• Add a pinch of cumin seeds or ajwain to the dough for extra flavor
• Use all whole wheat flour (atta) for a more traditional version
• Stuff with spiced mashed potato before rolling for masala puris