Sunday, 10 August 2008


This has to be one of the softest (malay = gebu) puris I have ever tasted. Thank you Mona from the Lotus Indian Centre, Phillip for the recipe. FYI, Lotus is a grocery store in Dundas Court, Phillip and specialises in Indian groceries.

Puri is almost identical to chapattis except that they are deep fried in oil. The secret to cooking and ‘puffing up’ the puri is to keep spooning the oil over the top of the puri while it is frying on its underside. A small wok is ideal for this.

This measurement is sufficient for two meals for 5 to 6 people. You can keep the batter in the fridge for a couple days. Make sure you knead it again if you have kept it in the fridge. Take it out of the fridge at least an hour before you are planning to cook. Unlike chapattis, puris should be smaller in its diameter when you roll it out.

Tip: Make sure that you roll out your puris before you start frying them. I usually roll out half the batter, fry, let the kids start their meal and then start on Mr G and my meal. This ensures that you don’t waste gas/electricity and that the oil does not become too hot. This way you know that you will be eating nice hot, hot puris!

PS: You can half the recipe if you like.

2 cups atta flour or fine wholemeal flour
3 cups plain flour
2 tsp baking powder
3 tsp cumin seeds – dry fried to release its aroma; cooled slightly and lightly pounded
Sufficient luke warm water to make a soft pliable dough – about 3 cups
Sufficient oil to half cover a small wok

Add all dry ingredients into a large bowl (make sure there is plenty room to knead the dough), mix well and keep adding water, a little at a time to make a pliable dough. Knead for about 2 to 3 mins. Cover with a tea towel and leave to rest for 1 hour.

Knead dough again, about 3 to 4 mins. Roll out the dough on a floured surface, into 20 cm rounds. Heat oil in a wok (filling it about 1/3 full).

When the oil is very hot (but not smoking), put in one puri at a time and immediately start spooning the oil over the top of the puri as it cooks. As soon as it swells up and is golden underneath, flip the puri over and cook on the other side until golden. Drain on paper towels or a clean tea towel and serve immediately with curries, dhal or dishes such as LAMB KEEMA.


Sayang Suhana said...

hi VG...LET ME TELL U THIS...the puris looked damn gooodd...gotta try this'll be my 1st time..but I really gotta try this!..

VG said...

Hello Suhana

Thank you very much 4 your feedback. I tried to make sure that I explained the process simply so first timers can try to make it. Trust me, you will love it. You don't need to put the cumin if you don't want; you can make just plain puri. Sedap makan dengan apa saja kari yang ada; tapi tak boleh makan hari2....mengemukkan dan bad untuk kolestrol. Nanti lari suami cari bini muda; he!he!

Sayang Suhana said...

hi VG...alamak..pasal gemuk aje nk cari bini lain ka?..kalau dorang tu hensem sangat dan ada washboard tummy takpe jugak!..hehe..tapi betullah..the puris looked very nice..I love cumin..but malu nak cakap that I still need to buy the ingredients and find the time to make them..and yr instructions are crystal clear, dear...

VG said...

So true Suhana. People in glass houses should not throw stones.

Give me a heads up when you do make the puris. I would like to know what you think. Maybe you could give me some tips, ya.

See ya and thank you Sweets.

Anonymous said...

Hi VG,

These puris were really awesome! Love the way they puff up like a balloon when we fry them in hot oil.


VG said...

Hi aquariusgal

I am so happy it puffed up for you. My instructions must work then. And aren't they yummy?
Again, I tried the link you provided but unfortunately I needed a password. Could you send me a pic via my e-mail?

Thank you. VG

VG said...


Whan I checked my e-mail, I could access the full link and was able to view the photos. Well looks good. Glad you liked it! Do try out my other recipes especially Ayam Pati Ski. You will love that, trust me!