Puri

Golden, puffed Indian breads – plain or spiced – for festive or everyday meals

Yields: 20–24 puris | Total Time: 1 hour

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Cultural Notes

Puris have long been a beloved part of Bohra traditions, particularly during breakfasts or festive morning meals. Their appeal lies in their simplicity and versatility—light enough to accompany sweet dishes like Kheer, yet hearty enough to go with bateta nu saag or chana bateta.

The masala puri variation emerged out of travel needs and picnics—adding dry spices like ajwain, jeera, or haldi helped increase shelf life and flavor without the need for a curry. These masala puris would often be packed for journeys or safri thaal, served with pickle or dry chutney.

Over time, puris became more than a side—they became a symbol of hospitality, effort, and celebration in Bohra homes.

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Ingredients

For Basic Puris

• 1½ cups wheat flour (atta)

• ½ cup rava (semolina)

• 2 tbsp ghee

• ½ cup milk

• Salt, to taste

• Warm water, as needed for kneading

• Oil, for deep frying

Optional Masala Add-ons (for Masala Puris)

• ¼ tsp ajwain (caraway seeds)

• ¼ tsp jeera (cumin seeds)

• ¼ tsp haldi (turmeric powder)

• ¼ tsp red chilli powder

• ⅛ tsp crushed black pepper

Note: If using masalas, omit the milk.

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Method

1. Prepare the Dough:

   • In a wide bowl, mix wheat flour, rava, ghee, and salt.

   • If making masala puris, add your chosen spices now and skip the milk.

   • If making plain puris, pour in milk and mix to a crumbly texture.

2. Knead:

   • Add warm water a spoon at a time to bring the dough together.

   • Knead into a soft, pliable dough. Rub a little oil over it, fold evenly, and cover with a damp cloth.

   • Rest the dough for 30 minutes.

3. Shape the Puris:

   • After resting, knead the dough again to remove any air.

   • Divide into small golf-ball sized portions and roll each into a smooth ball.

   • Roll each ball into a 4–5 inch round puri on a lightly oiled surface.

   • Set aside on a plate or clean cloth to dry slightly (about 5 minutes).

4. Fry the Puris:

   • Heat oil in a deep frying pan.

   • Carefully drop one or two puris at a time into the hot oil.

   • Using a slotted spatula, gently splash hot oil over the top to help it puff.

   • Once puffed and golden, flip, fry for a few more seconds, then remove to a paper towel to absorb excess oil.

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Chef’s Notes

• For extra puff, let rolled puris dry slightly before frying.

• Ensure oil is hot but not smoking; test with a small dough ball before frying.

• Serve hot with kheer, aloo bhaji, khurdi, or pickle.

• Masala puris travel well and are excellent for tiffins or picnic meals.