There are many different kinds of bread in India. Some are made from whole wheat flour, while others are made using all-purpose flour, yet others are made from grains like corn or chickpea or millet.

Puri is traditionally made using white wheat flour and water. However, when I can’t find white wheat flour or Chapati flour, I mix both wheat flour and all-purpose flour. Puri dough is a tiny bit stiffer (slightly less water) than Roti or Paratha dough. Puris are deep fried and the result is a crispy, puffed disk that takes seconds to make.

Puris are always a crowd pleaser and are often made for religious feasts like Ashtami, the 8th-day prayer to celebrate the bright lunar fortnight of Navratri, our 9-night religious festival. They are one of the four components of the celebratory meal – Kale Chole, Sooji Ka Halwa, Aloo, and Puri.

Hands-on time: 15 minutes

Rest time: 30 minutes

Yield: 15 Puris


  • 4 cups whole wheat flour
  • 1 1/4 -1 1/2 cups warm water – you may not need all of it
  • 1 teaspoon salt
  • 1 tablespoon Chia seed, optional – It’s not traditional, but for health


  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1 1/4-1 1/2 cups warm water – you may not need all of it
  • 1 teaspoon salt
  • 1 tablespoon Chia seed, optional – It’s not traditional, but for health


1. Mix all the dry ingredients until uniform.

2. Add half the water and mix the dough well using your hand. Continue to add water a little at a time while mixing thoroughly between additions.

3. When the dough has been thoroughly moistened and is no longer dry, stop adding the water.

4. Knead the dough vigorously for 10 minutes until it forms a smooth ball. It is ready when a hole poked in the center of the dough shrinks quickly. That means you’ve activated the glutens.

5. Chill the dough in the refrigerator to help it firm up.


1. Prepare a wok or deep pan for frying the puri. See Tips For Deep Frying.

2. Break off a golf ball size piece of dough and roll it into a ball. Dip the ball of dough into the hot oil to lubricate it so that it does not stick when you roll it out. DO NOT DUST WITH FLOUR, ONLY DIP THE DOUGH IN THE OIL.

3. Roll out the dough to form a 4-inch circle.


1. Check to see if the oil is at 350 F by dropping a raindrop sized ball of raw dough into the oil. If the ball sizzles and rises to the surface quickly, then the oil is OK for frying the Puri.

2. Slide the Puri into the oil and use a slotted metal spatula to dip the edges of the Puri into the oil to help it cook and puff up. It will take a minute.

3. Flip the Puri and allow it to cook to a light golden color. It will take 30 seconds or so.

4. Remove the Puri and put it on a paper towel. Eat it while it’s hot.

Written by Anju Kapur of Anju’s Table. All content and images on this site are copyright protected. Please do not use any of my images without my permission. Should you wish to share this recipe on your site, please add a link to this post as the source.


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