Puri is also known as Poori is an Indian deep fried bread usually made with whole wheat flour. Crispy edges with a soft center and golden color, a feast on its own. An unleavened 4-ingredient bread recipe that does not need much time or effort.
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❤️ Why You'll Love It
- Easy bread dough with a handful of ingredients.
- A fancy restaurant quality bread without breaking the bank.
- A simple recipe with clear step by step for perfect poori each time.
📝 Ingredients
- Flour: You can use half all purpose flour and half whole wheat flour as I did here or you can also substitute one for the other.
- Salt for some flavor.
- Water, just enough to make a dough.
- Butter, ghee or oil, a little bit for some moisture and flavor.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large mixing bowl, combine dough ingredients and knead until you get a stiff but smooth ball of dough.
- Divide the poori dough into 16 small balls. Using a rolling pin roll one dough ball into a disc about 4 inches in diameter and 1/4th inch thickness.
- Heat oil in a frying pan and gently place rolled puri in.
- When the bread completely puffs up flip to the other side to fry to golden brown.
💡 Expert Tips
- Traditional Puri bread is made with whole wheat flour however many recipes uses a mixture of both whole wheat and all purpose flour. In Egypt, the puri bread I knew was made with only all purpose flour, so you can pretty much use whatever you like.
- Some recipes use a little semolina too to help the bread holds its shape. I did not do that but you are welcome to do so.
- If your oil is too hot you’ll notice the bread is getting browned quickly and it might not have the time to puff.
- I recommend using a small frying pan and fry one poori at a time.
- I also like to remove pan from heat to cool down for like 30 seconds to a minute before attempting to fry another poori.
- If you want to double or triple the recipe, make them in batches this is the best way.
- Temperature of the oil is very important. Frying oil needs to be the right temperature for it to puff, if you do not have a thermometer, then simply do the wooden stick test or top a small part of the dough into the oil it should rise immediately without getting browned.
🍽️ Serve With
Traditionally puri is served with masala and curry dishes, in Egypt restaurants serve it with stews, kebab and rice dishes too.
🧺 Storage
This bread is better consumed fresh on the same day, leftovers do not do well refrigerated. If you are not planning to consume the whole amount feel free to half the recipe.
📣 Related Recipes
- Lebanese pita bread is a basic, classic pita bread recipe that accompanies any Middle Eastern meals.
- Try making a whole wheat pita bread version, so easy and nutty.
- Here is another unleavened bread recipe, super easy to make.
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Puri/ Poori bread, fried Indian bread
Ingredients
- 1 cup whole wheat flour
- 1 cup plain flour
- 3 tablespoon butter- melted
- 1/2 teaspoon salt
- 2/3 - 3/4 cup water
- Oil for frying
Instructions
- In a large bowl, combine flours and salt.
- Mix in the melted butter then gradually add water while mixing with your hands until you reach a consistent but stiff dough.
- Keep kneading for a minute or two after the dough comes together to make a smooth but firm dough.
- Cover and let it rest for just 5 minutes.
- Divide the dough into 16 small balls, each is almost 25g.
- Heat about 1 1/2 inch of oil in a frying pan on medium heat.
- Roll dough into a disc about 4 inches in diameter and 1/4th inch thickness.
- When oil is ready, between 360F- 380F, gently place the puri in the hot oil. Bread should sink for a little bit then immediately rise.
- When the bread rise, press gently with the back of a slotted spoon to help it puff.
- When the bread puffs completely, flip to fry the other side too.
Notes
- Traditional Puri bread is made with whole wheat flour however many recipes uses a mixture of both whole wheat and all purpose flour. In Egypt, the puri bread I knew was made with only all purpose flour, so you can pretty much use whatever you like.
- Some recipes use a little semolina too to help the bread holds its shape. I did not do that but you are welcome to do so.
- If your oil is too hot you’ll notice the bread is getting browned quickly and it might not have the time to puff.
- I recommend using a small frying pan and fry one poori at a time.
- I also like to remove pan from heat to cool down for like 30 seconds to a minute before attempting to fry another poori.
- If you want to double or triple the recipe, make them in batches this is the best way.
- Frying oil needs to be the right temperature for it to puff, if you do not have a thermometer, then simply do the wooden stick test or top a small part of the dough into the oil it should rise immediately without getting browned.
- It is natural for the bread to collapse after some time, if yours collapsed immediately after taking it out of the frying pan then you might want to consider adding semolina (2 teaspoons) to the dough.
- Storage: this bread is better consumed fresh on the same day, leftovers do not do well refrigerated. If you are not planning to consume the whole amount feel free to half the recipe.
- Please check the nutrition disclaimer policy.
Nutrition
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First published Oct 8, 2016 . Last updated July 4, 2022 with important tips, clear step by step instructions and readability.
👩🏫 My Story
This bread is so delicious, I’ve to admit it is not the kind that I will have for everyday, although I would love to, but it is a really festive bread that my kids are thrilled to have with almost anything on the table.
I love cooking kid friendly recipes, kids eat happily without giving you a hard time and they are usually very delicious too. I had no idea that this bread was an Indian kind of bread, in fact it seems that it is an everyday Indian bread.
While doing my homework for this post I’ve discovered that this bread is like Paratha in India, it is a very common type of bread that can be found everywhere. I always have this bread when I go to my favorite restaurant in Egypt. This restaurant is specialized in grilled meat and kabobs, they are the best.
Before they bring their signature dishes they always bring all sorts of dips and salad like tahini, toomeya, hummus along with these puffy golden bread which we call Boori in Egypt. Puri bread in Egypt is always made with all purpose flour.
I’ve made this bread one day for my kiddos to eat with honey and molasses instead of making the feteer and let me tell you they were thrilled. They dipped it in everything salsa, cheese, honey, molasses and ate with almost anything. This bread is a killer in my home.
Miss A.
I tried making puri but it doesn’t form the air pocket, I don’t know what I am doing wrong.
Thank you for the recipe
Amira
Miss A, thank you for trying this recipe and for reaching out to me with your question. I've asked a couple of friends of mine as this recipe puffed out nicely for me. They said that you might have rolled the discs too thin. Also when you fry the puri, it will settle at the bottom of your frying pan for a few seconds before it comes up and float. Once it starts floating, gently press on one side with a frying ladle. This will help the Puri to puff up nicely. I hope this will help. If you need any more assistance please do not hesitate to ask.
All That I'm Eating
I have not tried making my own puri yet, but I'd really like to so your step by step guide is really handy!
Juliana
I had this bread before, but never thought in making it myself...looks awesome the way that the dough puffs up... thanks for the recipe Amira.
Hope you are having a great weel 🙂
Evelyne CulturEatz
So cool I have never heard of this bre4ad. And that is great that they do stay puffed for a it at least. They look delicious, bookmarked!
John/Kitchen Riffs
Love puri! And often order it in an Indian restaurant. Although I make naan and roti at home, have never tried puri -- probably that frying thing. Yours looks excellent -- I should give this a try. Thanks!