Learn to how to make this popular Indian snack from the southern state of Karnataka
Makes 16 puris
40 mins (including 15 mins rest time)
- 250g atta flour
- 1 tbsp vegetable oil
- ½ tsp Rajah Turmeric
- ½ tsp Rajah Chilli Powder
- ½ tsp Rajah Cumin Powder
- ½ tsp Rajah Coriander Powder
- 1 tsp salt
- 100-150ml water
- Neutral oil for frying (eg sunflower or vegetable)
- Add the atta flour to a large mixing bowl with the vegetable oil, spices and salt and mix together with your hands.
- Slowly pour in half the water and use your hands to bring the dough together, adding a little more water when needed until the mixture comes together to form a soft dough ball. Knead for 4-5 mins or until smooth, then shape into a ball, rub with some oil, cover and leave to rest for 15 mins.
- Meanwhile, heat a wide-base heavy bottomed pan with the oil, about 2 inches deep and heat over a medium-low heat (180*C).
- Divide your puri into 16 pieces, and take your first piece, rolling it between your hands to form a smooth ball then press it down into a puck shape. On a lightly floured surface, roll this out into a 5-inch circle.
- Once your oil is hot, gently lower in the first puri, pressing gently with a skimmer - this is what helps your puri puff up. Cook for 30 seconds, then flip for another 10 seconds and remove to a kitchen paper-lined tray. Repeat with the remaining puris - you may find it easier to roll half of them out and then frying, repeating with the remaining 8.