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

Log in to watch this premium content and more!
Recipe Courtesy of
Asian Food Network

Roti Puri

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!

Reviews

icon
Ingredients
icon
Share
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
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.