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Puris

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There are so many great Indian restaurant starter dishes that go well with puris!

homemade puri recipe

This homemade puri recipes is delicious.

I can still remember the first time I tried a stuffed puri. I was at an Indian restaurant in Croydon with a group of friends. One ordered prawn puri and recommended I do the same. I went for the lamb keema puri and it was amazing.

Since that day about 20 years ago, puris have become sort of a naughty treat. I love them but they aren’t exactly low in calories.

Fattening though they may be, they are so nice.

If you are having a group of people over for a curry night dinner and really want to impress, making homemade puris should be on your to-do list. You can serve them with prawns, lamb mince, potatoes, chicken tikka… almost anything you serve with these fried breads will go down well.

Most restaurants use cooking oil to fry their puris. The traditional way to fry them is in ghee. I’ll leave it up to you. You will get a much more British Indian restaurant (BIR) experience if you use oil but I have to say I do love puris cooked in ghee.

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Yield: 6

Puri - How To Make Delicious Puris At Home

Puri - How To Make Delicious Puris At Home

Ingredients

  • 500g (4 cups) chapatti flour
  • a pinch of salt
  • warm water
  • Oil or ghee for deep frying.

Instructions

  1. Sift the chapatti flour into a large bowl with the salt.
  2. Slowly add the warm water until you have a soft, pliable dough.
  3. Kneed the dough for about ten minutes and then set to the side, covered with a tea towel for about 30 minutes.
  4. Separate the dough into smaller balls that are just slightly larger than golf balls.
  5. Using a rolling pin, roll the small dough balls on a floured surface until round and quite flat.
  6. Heat the oil/ghee in a large wok. When the oil/ghee is hot enough to brown a bread crumb in about 25 seconds, it's ready for frying.
  7. Slowly lower the flat puris into the oil one at a time and deep fry for 30 seconds until the puris puff up and are light brown in colour. I usually turn my puris in the ghee/oil at least once.
  8. Remove when ready to rest on paper towels which will absorb any excess oil.
  9. You can serve puries on their own like you would naans or filled with the filling of your choice.
  10. For best results, serve immediately.

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Nigel Betterton

Wednesday 19th of May 2021

Hi, can you use normal self raising flour?

Dan Toombs

Thursday 20th of May 2021

I have never tried but give it a go as I can't see it hurting. Thanks Dan

Claire Wright

Saturday 25th of July 2020

Can I make these in advance of a dinner party so I’m not frying them when we have guests? Thanks

Dan Toombs

Monday 27th of July 2020

Hi Claire. You could try cooking them in advance and warming them gently in the microwave, I think that would work. thanks Dan

Gena Domek

Monday 10th of December 2018

What can be used for”chapatti flour”please as I don’t have access to a speciality store

Dan Toombs

Thursday 13th of December 2018

Hi Gena

Chapatti flour is a mix of plain (all purpose) flour and whole wheat flour. 50/50 mix. Thanks, Dan

Glyn Tompkinson

Tuesday 4th of August 2015

thank you for this website - so many fantastic recipes - I am working my way through them - cannot recommend this site enough

Dan Toombs

Sunday 4th of October 2015

Hi Glyn

Thank you very much. Keep in touch and happy cooking.

Dan

Hilary Elliott

Thursday 7th of February 2013

Hi Dan

Found your website by chance and love it, we are from the midlands therefore have some of the best Indian restaurants! But we moved to Spain 10 yrs ago. I have tried your Curry Sauce, Jalfrazi, Bhu a and Rogan Josh 10/10 delicious. I am going to try your puri recipe as I love prawn puri but cannot find your recipe for this can you point me I. The right direction please?

Dan Toombs

Thursday 7th of February 2013

There you go Hilary. Enjoy. I love this one. :-) https://greatcurryrecipes.net/2012/07/11/an-easy-and-tasty-prawn-puri-recipe/

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