Deep-fried puffed whole wheat bread
Puri
Puri
25 minEasy
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
12 puris
Difficulty
Easy
Cost
Budget
$
Puri
Deep-fried puffed whole wheat bread
Golden, puffy deep-fried bread that balloons dramatically in hot oil. A festive Indian bread often served with potato curry or halwa.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Puri is bread as theater—drop a flat disc of dough into hot oil and watch it inflate into a golden, hollow balloon in seconds. Crispy, airy, and festive, puri turns any meal into a celebration.
Ingredients
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1 tsp oil
- Warm water as needed (about 1/2 cup)
- Extra flour for dusting
- Oil for deep frying
HeatTool
Test Kitchen Pick
Deep Fry Thermometer
Helpful Tool
Why a fry thermometer helps here
Poutine quality depends on stable oil temperature across two fry stages. A simple clip-on thermometer is the easiest way to get crisp fries instead of greasy ones.
This recipe is far more repeatable when your oil temperature stays in range.
- Keeps first and second fry temperatures accurate
- Helps fries stay crisp under hot gravy
For fry-first recipes, temperature control matters more than almost any other upgrade.
Shop deep fry thermometer options for this recipeInstructions
- 1
Mix flour, salt, and 1 tsp oil; add warm water and knead into a firm (not soft) dough. Rest 10 minutes.
- 2
Divide into 12 small balls and roll each into a 4-inch circle, keeping it evenly thick.
- 3
Heat oil to 375°F—test with a small dough piece; it should rise to the surface immediately.
- 4
Slide a puri into the oil and gently press it down with a slotted spoon to encourage puffing.
- 5
Flip after 15 seconds, fry 15 more seconds until golden, then drain on paper towels. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
Whole wheat flourAll-purpose flour or a mix
APF puris are crispier but less nutritious
Deep fryingNo good substitute
Puri must be deep-fried to puff; baking does not work
FlavorPantry
Test Kitchen Pick
Garam Masala
Helpful Pantry Staple
Why the spice blend matters
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
- Adds warmer depth quickly
- Useful across curries, lentils, and vegetable dishes
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeTips & Storage
Pro Tips
The dough for puri should be firmer than chapati dough—too soft and it absorbs oil.
Oil temperature is critical: too low and the puri absorbs oil; too high and it browns before puffing.
Storage
Best served immediately. Puris lose crispness quickly.
Reheating
Not recommended—puris should be fried fresh.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories150
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein3g
Carbohydrates20g
Fat7g
Fiber120mg
Sugar2g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my puri not puff?
- The oil may be too cool, the dough too thick, or there are cracks in the rolled disc letting steam escape.
- Is puri unhealthy?
- Deep-fried, so higher in calories than chapati. A well-fried puri at the right temperature absorbs less oil.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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