Puri (पूरी) — Indian Deep-Fried Puffed Bread

• 240 gwhole wheat flour (atta)
• 12 gfine semolina (sooji) (Optional but traditional for extra crispness)
• 4 gfine salt
• 4 ggranulated sugar (Helps even browning without making puri sweet)
• 15 mlneutral oil (Mixed into the dough (moyan) for flaky texture)
• 150 mlwarm water (Add gradually; you may need up to 170 ml depending on flour)

Instructions

1. 1

   In a wide bowl, combine the whole wheat flour, semolina, salt, and sugar and whisk until evenly mixed. Add 15 ml oil and rub it into the flour with your fingertips until the mixture looks slightly sandy and holds a loose clump when pressed.

2. 2

   Pour in 150 ml warm water a little at a time and mix to form a stiff dough; it should feel firmer than chapati dough and not sticky. Knead for 6–8 minutes until smooth, then cover and rest for 10 minutes to relax the gluten and hydrate the flour.

3. 3

   Divide the dough into 16 equal pieces (about 25 g each) and roll each into a tight, smooth ball to prevent cracking. Keep the balls covered with a damp cloth so the surface does not dry out while you roll and fry.

4. 4

   Lightly oil your rolling surface and rolling pin, then roll one ball into a 10–11 cm round, about 2 mm thick, keeping the edges even. Roll 4–6 puris first and keep them covered; do not use dry flour for dusting because it can burn in the oil.

5. 5

   Heat 500 ml oil in a deep kadai or heavy pot to 180°C; the oil should be deep enough for the puri to float freely. If you do not have a thermometer, test with a small dough scrap: it should rise to the surface within 2 seconds and sizzle vigorously without browning instantly.

6. 6

   Slide one puri into the hot oil and immediately press it gently with a slotted spoon for 3–5 seconds to encourage puffing. Once puffed, flip and fry the second side until evenly golden, about 20–30 seconds per side, then lift and drain for 10 seconds over the pot.

7. 7

   Transfer the puri to a rack or paper-lined tray and repeat with the remaining rounds, maintaining the oil at 175–185°C between batches. Serve hot within 10 minutes for the best puff and crispness, because puri softens as it cools.