🫓 Puri
Puri is a small round Indian bread made from whole wheat flour, water and a little oil and salt, rolled thin and deep-fried until it puffs into a golden balloon. It is crisp at the edges and soft inside, with a light, toasty wheat flavour. Puris are eaten hot with potato curry, chickpeas or sweet halwa, often at breakfast and festivals.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g whole wheat flour (atta)
- 1 tbsp oil, plus oil for deep-frying
- ½ tsp salt
- About 130 ml water
Method
- Mix the flour, salt and 1 tbsp oil, then add water gradually to make a firm, smooth dough.
- Rest the dough covered for 15 minutes and divide into 12 balls.
- Roll each ball into a 10 cm disc, without flour if possible.
- Heat oil to about 180 °C and fry one puri at a time, pressing gently so it puffs; turn once.
- Drain on paper and serve hot.
How to make it lighter
- Count your puris: one small puri is roughly 50 g, so decide on a number before eating.
- Drain them well on paper to remove surface oil.
- Pair them with a vegetable or lentil dish rather than a rich, oily curry.
History
Puri is eaten across India, Pakistan, Nepal and Bangladesh and is a fixture of festive and temple meals. Its exact origins are not documented, but it has long been part of North Indian home cooking.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →