Trick For Puris! Indian Deep-fried Flatbreads

Puris are literally one of the oiliest Indian flatbreads around, and tasty too! These deep-fried flatbreads can be eaten as a snack or even for breakfast, lunch, or dinner. Traditionally, puris go perfectly with potato bhaji, or even sweet dishes like amras or shrikhand.

---

These tasty deep-fried Indian flatbreads are well worth the time it takes to roll them out for your meals. But if you’re looking for an easy trick to get the pooris ready sooner, here’s what we do!

What ingredients do you need to make Puris?

All you need is whole wheat flour, salt, oil, water. You can use all-purpose flour or refined flour, but whole wheat flour is healthier. We also make puris with buckwheat flour or multi-grain flour. Optionally you can add kala til (black sesame) or ajwain (ova or carom seeds). Oil is used for deep frying the puris.

How to make the Indian Fried Flatbread called puris?

Simply mix your ingredients together and knead them into a firm puri dough. The firmer it is, the fluffier it gets. Make 8 to 12 portions of the dough and roll into balls.

You then roll out the balls into flat circles. For regular pooris, you have to roll each ball into a 4-inch or 5-inch circle using a rolling pin.

Now here’s the trick! We learned this from my aunt’s maid Kanta. Instead of rolling out regular 4-inch or 5-inch sized puris, a quicker way is to roll out each dough ball into a 7-inch or 8-inch circle.

Use a sharp knife to cut each circle that you’ve rolled out into 4 or 6 pieces. So you’ll have a lot of triangular pieces ready to go. This reduces the time taken to roll out the puris by 2/3rd.

Now heat the oil in a vessel and then dip the puris and fry till cooked. See my mom multi-tasking here? With the right hand she’s draining the oil from the fried puris, and with the left hand she’s adding more puris to the oil.

Dry out the excess oil on kitchen towels aka tissue paper. And that’s it! Your fluffy and crispy puris are ready. It’s a really simple trick to make puris quicker and reduce the rolling time by almost a third, sometimes even half. How do you roll puris quicker? Make triangular pooris.

By the way, if you made regular pooris, they’d look like this pic above. And if you like them, try out this recipe for our sweet beetroot puris. Or if you’re looking for something really different, try out our glutenfree recipe for thin rice crepes called chitaps.

What’s Perfect About This Puri Recipe?

• It’s quick and easy to make, just 15 – 20 minutes of actual cooking time.
• It can be eaten as a snack as well.
• It goes well with a number of Veg, Non-Veg, and even sweet dishes.

Cooking Tips Or Tricks

• Instead of making smalls balls and rolling each out, you can make bigger ones, roll them out and cut into triangles.
• If you have a sweet tooth, or if you have kids that you’re trying to feed beets, try making my mom’s beetroot puris.

Answering Your Questions About Indian Puris

What If The Puri Doesn’t Puff Completely?

If your poori does not puff, don’t worry; it is still cooked.

How Can I Make The Puris Softer?

If you want softer puris, replace each tablespoon of oil with 2 tablespoons of yogurt or milk cream.

Are These Indian Puris Gluten-Free?

No, Indian puris are not gluten-free because they are made of whole wheat flour. If you want gluten-free puris, use buckwheat flour.

What Are The Different Types Of Rotis In India?

There are many types of rotis in India that are cooked using different methods – leavened, unleavened, fried, baked, deep-fried, and steamed. Some of them include naans, parathas, rotis or chapati, makai rotis, bajri rotis, kuchlas, idlis, appams, ghavnis, chitaps, rotla, bhakri, puris, bathura, khakra, koki, dosa, rava dosa, neer dosa, masala dosa, phulka, thepla, papad, pitha, kori roti, rumali roti, and many more.

What Can I Do To Make The Puris Taste Different?

To make them taste earthy, add spinach. To make them taste spicy, add chili powder. To make the puris taste more flavorful and sweet, make these beetroot puris.

Other Recipes You Might Like

• Pancakes don’t have to be sweet
• Stewed prawns
• Buttery Oyster Mushrooms
• Recipe for foogath of methi
• Green Pista Chutney