Puri - Similar to Chapati But Fried




Introduction: Puri - Similar to Chapati But Fried

This is prepared normally on festival days, it is made with special wheat flour called atta, rolled out to paper-thin circles and puffed to peach colored balloons, delicate and delectable puris means pure pleasure guaranteed.

Step 1: The Ingredients

To make puri
3 cups atta (Special wheat flour from India, or any flour available to try with, let me know hou it tests with other types of attas)

1 1/2cups of warm water
1 teaspoon salt

For deep-frying
3 cups peanut oil
sturdy based kadai or wok, u decide better
A big slotted spoon or similar

Step 2: Making - Lets Start

In a bowl, combine the flour + salt. Move the flour to the sides of the bowl to make a small well in the center. Pour water into the well. Using fingers combine the ingredients, until the flour comes together to firm dough.
Gently knead the dough for a minute or two to remove the creases and until the surface is smooth. Cover the bowl with a plate and set aside for about 30 minutes. (<-- this is important)

Step 3: Divide Them

Divide the dough to equal portions and shape each portion to a round for similar size puries, if you want to have different size puries for any reason then may be you can make uneven sizes

Step 4: Making...

Using a rolling pin (U know this is called LATANE and is a good weapon for defense for ladies too :) ) , press the round to a circle of greeting card thickness. If you are trying this for the first time, let me know the shapes of puries, and also the name of country with which it was matching :)

Step 5: Frying

heat the peanut oil to frying hot, really hot. Carefully slip the pressed puri round into hot oil. Gently push-down once with slotted spoon, and let the hot oil work its magic on them

Step 6: More Frying

The puri comes out of the oil like a balloon. Flip and fry for few seconds, look the colour

Step 7: Almost Done

Color should be peach and not red! Remove to a paper covered plate. Serve it with a curry, dal or any time of chutney. This can also be served with sweet and spicy food.

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    7 Discussions


    12 years ago on Introduction

    "Let me know the shapes of puries, and also the name of country with which it was matching"

    Hahahahahahahahah! I had to laugh, because just the other day my sister asked me "After all the time you spend in India, why don't you make your own chapatis?" and I replied "I tried, but they came out looking like Africa and I was laughed out of the kitchen so I gave up."

    So now I usually just buy white flour tortillas and cook them on an open flame burner or on a cast iron griddle. They do not taste "just the same" as chapatis, not really even close, because the atta (flour) used in cooking most Indian breads has a subtle flavor and the chapatis are less elastic than white flour tortillas, but the amount of work it saves me is worth it.

    Of course my sister says to me "Why did you give up? Practice makes perfect, you know." Nya nya nya! Maybe one day I will revisit it when I don't have a gaggle of Indian ladies giggling at my foibles. Maybe it's time for me to try my hand at puri now!


    12 years ago on Introduction

    My mom makes the best kind of these. Home made puri is excellent especially with a spicy beef curry.


    12 years ago on Introduction

    whenever the indians that live around where i live i know someone who makes the best puris. (my mom)


    Reply 12 years ago on Introduction

    correction: whenever the indians around the area i live have a get together my mom usually makes puris and they are the best


    12 years ago on Introduction

    Ok, I love chapati's, but I'm lazy. I read the recipes and cooking procedures for tortillas and chapatis, and found out that aside from the final cooking, they're very similar. The ingredients are nearly identical, and they both get rolled out flat before cooking. So, I take premade whole wheat tortillas from the grocery store and cook them on an open flame on my gas stove. I'll usually just take them straight from the fridge and have the flame on high. I'll place it right on the burner for 10 seconds, flip and put the other side on the burner for 10. Then I'll do 8 seconds on both sides, then 6 seconds, then four. It starts to puff up and char just a little, and tastes just like a chapati by the time I'm done. Perhaps a future instructible needs to be to put together on this bye me. My point is, you could do the same thing here, I should think. Take your whole wheat tortilla and just drop it in and fry just like step 5 here. Probably taste slmost as good, and it's a lot less work. :) Feedback appreciated, of course.


    This sounds really good! I think I'll try to make some this afternoon, actually! The instructions were really clear, and the pictures were some of the best I've seen on an Instructable! Great job!