How to make it
8 steps. Take it one step at a time.
Combine the whole wheat flour, salt, and 1 teaspoon of oil
In a large mixing bowl, combine the whole wheat flour, salt, and 1 teaspoon of oil.
Gradually add lukewarm water
Gradually add lukewarm water and knead into a stiff, smooth dough. Do not over-knead; the dough should be firmer than standard bread dough.
Cover the dough with a damp cloth and let it rest
Cover the dough with a damp cloth and let it rest for about 5-10 minutes.
10 minDivide the dough
Divide the dough into small, equal-sized balls (about the size of a lemon). Roll each ball between your palms to smooth them.
Grease the rolling pin and board
Grease the rolling pin and board with a drop of oil. Roll out each ball into a small circle of about 3-4 inches in diameter. Ensure the thickness is even.
Heat oil in a deep pan
Heat oil in a deep pan (kadai) to 375°F (190°C). To check, drop a small piece of dough; it should rise to the surface immediately.
Gently slide one puri
Gently slide one puri into the hot oil. Press it slightly with a slotted spoon to help it puff up. Once puffed, flip and fry until golden brown on both sides.
Remove with a slotted spoon
Remove with a slotted spoon and drain on paper towels. Serve hot.
A little kitchen wisdom
The dough for puri should be stiffer than rotis to prevent them from absorbing too much oil. Ensure the oil is very hot before frying to get that perfect puff.
