Recipe – Puri / Poori / Ajwain Puri / Indian Puffed Bread

Aviary Photo_131499808669448839

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 8 Puris


  • Whole wheat flour (aata): 1/2 cup
  • Plain flour (Maida): 1/2 Cup
  • Water: As required
  • Salt: ¼ Teaspoon or to taste
  • Carrom seeds (Ajwain): ½ Teaspoon (optional)
  • Oil: 1 teaspoon and as required to fry the puris


  • Mix salt and ajwain with the flour. Toss well.
  • Using water knead a hard dough. (If the dough is soft, rolling the puris will be difficult and it would absorb more oil while frying).
  • Add 1 teaspoon oil to the dough and knead again.
  • Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Divide the dough into 8 equal portions. Roll each portion into ball.
  • Take a ball, grease with little oil and roll into 3-4-inch diameter circle.
  • Heat oil for dep fry.
  • In medium heat, add the puri in the oil, press the puri very gently using a slotted spatula and flip it once it puffs up or after 30 seconds. Fry both sides until light golden brown. Oil should be enough to cover the puffed puri.
  • Fry all the puris one by one or 2-3 at a time. Drain the excess oil and take them out on a kitchen napkin.
  • Serve hot.




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