Making of Puri in steps
Written by Jayashree
Published on December 10, 2015

Puri is a popular South Asian unleavened bread . It is usually known as puri or poori (pronounced as poori.  It is tasty and makes a great meal. This post is part of the Culinary Hoppers, Blogversary special. Yes, it’s been a year of our blog hop and truly a wonderful journey with like minded bloggers.  It is the part of the theme “South Indian Thali”

Puri,a South Asian food is a tasty  deep fried bread. It is a very popular food usually served during festivities and functions. Different regions serve it in varied ways. While the north indians usually have it chole, the south indians prefer the dry potato accompaniment, popularly known as sukha bhaji or kurma. In Maharhastra,Puri shrikhand is a popular dish. The serving of mango pulp with this is simply divine.

Thedough is made into small balls and  rolled into medium sized discs and deep fried. Without much ado, let me take you to the recipe in a step by step pictorial description.

Ingredients :
  • Wheat flour 2 cups
  • oil 2tbso
  • salt to taste
  • water to knead (little)
  • oil for frying and rolling

Checklist :

wide bowl, kadai or wok, perforated handle, tissue paper, wide plates, rolling pin, rolling board (some use it)

Procedure :
  1. Take the flour in a bowl,add the salt and oil, mix well with hand.
  2. Add a little water and knead to a firm dough.
  3. Take a small ball of the dough.
  4. Smear a little oil and roll into a circle of 3 inch circle
  5. The rolled puri should neither be too thick or thin.
  6. Heat oil in a kadai.
  7. Before you put in the rolled puri, check for the ideal temperature. Slowly, let the fried puri in oil. Take a ladle and press it lightly. It puffs, then flip it to the other side. Once it is slightly dark in colour, remove it and put it on a tissue paper.
  8. Repeat for the rest of the dough.
  1. The dough should not be soft, otherwise the puris will turn oily.
  2. Dusting with flour can be done, but it turns the oil rancid.
  3. The puri should not be too thick or too thin. Thin ones turn crispy and thick ones do not taste good.
  4. To check the temperature of the oil, put a small piece of the dough. If it floats to the top, it is ready for cooking. Alternately, you can use a wooden spoon and hold it in the middle of the oil. Bubbles arise and it is ready to use.
  5. Adding a little salt to the oil prevents it from smoking.






Here are the other South Indian thali dishes by my co-bloggers :

Tomato Pappu by  Vani

Vellai kurma by Parvathy

Cucumber chutney by Padma

Ajwain leaf pakoda by Shobana

Horsegram  Veg Biryani by Piyali

Dharwad Peda by Anu

Coconut ladoo by Swati

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  1. Anu Nagaraja

    wow! wonderfully puffed pooris Jaya. so tempting. Loved every bit of the post. The pictures, the hints and everything 😀

    • jayashree

      Thanks Anu 🙂

  2. marudhuskitchen

    super duper perfect post with clear step wise instructions…always love puri’s…thanks for the recipe jaya

    • jayashree

      Thanks Vani 🙂

  3. Piyali

    This post will help everyone looking out to make the perfect puffed up puris. Clear instructions along with pictures makes this a must try. A much needed post especially for those whose puris do not puff up. Also puris are the perfect accompaniment with any dish and very festive too. Yummy yummy dear Jaya

    • jayashree

      Thankyou Piyali 🙂

  4. Parvathy V Nair

    Love it … Love the perfect puris . Thanks for the hints Jaya . I love these any time nom nom

    • jayashree

      Thankyou Parvathy !

  5. padma

    Perfectly puffed up puris…very useful post especially for novice cooks..definitely can’t go wrong 🙂

    • jayashree

      Thankyou Padma 🙂

  6. Shobana Vijay

    My kids will finish it off just like that.Such a puffed pooris which looks perfect

    • jayashree

      Thankyou Shobana



  1. Dosakaya Pachadi Recipe / Cucumber Chutney - Masalakorb - […] Jayashree T Rao ‘s Making of Puris in Steps […]

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