Ingredients

  • Yield 12 pieces
  • 1 cup fine-milled wholegrain flour (atta flour) 

  • ¼ cup all-purpose flour 

  • 2 tbsp semolina flour 

  • ¼ tsp salt

  • 150-180 ml water 

  • 3-4 cups oil for frying

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Recipe Courtesy of
Asian Food Network

Roti Puri

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Light and crispy -puri is unleavened bread, deep-fried till puffy and golden. It’s traditionally served with chickpea curry and chutneys often during breakfast or for a snack. Puri can also be eaten with guacamole, salsa or hummus -let your imagination guide you. Swap out your usual basmati rice, naan or roti for puri and enjoy a lighter lunch or dinner!
  • Easy
  • 15 min
  • 15 min
  • 10 min
  • 3 steps
  • 6 Ingredients
  • Easy
  • 3 steps
  • 6 Ingredients
  • 15 min
  • 15 min
  • 10 min

Instructions

  1. Make the Dough

    • In a large bowl, mix the three flours and salt together.
    • Gradually add the water and knead till you get a smooth, soft dough-about 10 minutes.
    • You may not need all the water specified as it depends on the flour used.
    • The dough should be non-sticky and should not be too hard
    • Divide into 3 balls and rest in a bowl covered with a clean, damp cloth for 5 minutes.
    Make the Dough


  2. Roll & Cut

    • Dust with all-purpose flour when rolling dough with a rolling pin.
    • Take the first ball of dough and roll it very, very thin(1-2mm) - it's important for the dough to be very thin or they will not puff up.
    • Using around cookie cutter (8-10cm), cut out rounds.
    • You may also divide the dough into 8-10g balls before rolling them into individual circles but these will not be as uniform as when using a cutter
    Roll & Cut


  3. Deep-Fry

    • In a medium, heavy-based pot, heat oil till bubbles stick onto a wooden chopstick when inserted. The oil should be very hot but not smoking.
    • Slide your first puri in and gently scoop some hot oil over the top, gently pushing down on it -this will help it puff up.
    • Turn the puri around and continue to bathe with the hot oil. Then remove from the oil and drain on a rack, each puri will take about 10-15 seconds on each side.


Plate and Serve!

Serve with Dhall.

Plate and Serve!
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    Ingredients
    • Yield 12 pieces
    • 1 cup fine-milled wholegrain flour (atta flour) 

    • ¼ cup all-purpose flour 

    • 2 tbsp semolina flour 

    • ¼ tsp salt

    • 150-180 ml water 

    • 3-4 cups oil for frying

    Nutrition
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