These crispy yet fluffy fried Indian breads are simply heavenly, and very moreish indeed! Light brown puffed up deep-fried puris, just hot out of the pan will take a potato or chickpea curry to new heights.
Crispy, light and fluffy deep-fried Indian bread
Category: Indian Breads
Ingredients for the dough
plain flour* (maida) + 115 g (4 oz) wholemeal or wholewheat flour or chapati flour (atta) 115 g (4 oz)
water 120ml to 150 ml
melted ghee or vegetable oil 1 tbsp
of salt A pinch
- 2 tsp vegetable oil
*in the USA this is known as fine cake flour.
Ingredients for frying
- Enough oil for approx 10cm (3½″) depth in a pan or fryer
Step 1: make the dough
Sieve the flour, the wholemeal or wholewheat flour (atta) and the salt together. Make a depression in the centre of the dough and pour in the water. Mix into a stiff but pliable dough and using
Leave it covered with a wet cloth for 20 to 30 minutes. Divide the dough into 16 equal pieces and, using
Grease lightly the rolling pin and the board with vegetable oil and roll out each sphere into a thin pancake about 9-10
Step 2: fry the puris
Heat the oil to smoking point and drop the puris gently into deep fry them. They will sink a little and rise quickly. Then turn over immediately and press down gently with a wire frying slice or skimmer mesh until it swells up and becomes a light brown colour. Remove from the oil and drain on kitchen roll/paper towel.
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)