Tuesday, July 7, 2015

Puri for paani Puri

Puri is South Asian fried bread, There is a bit confusion between Poori and puri, they are completely different from each other and pronunciation also differs. Poori is soft thick bread made from all-purpose flour/wheat flour. These deep fried soft, fluffy and thick pooris are served with chutney (condiment) and curry.  
     Puri is also fried bread but it is crispy and very thin used for making of Chaats/snacks. Picture below is the puri made for Paani puri/golgappa/Masala puri(Indian street food).

For recipe of filling and paani click on the link Paani Puri


½ cup semolina
¼ cup all-purpose flour
2 pinch baking soda
1 tsp oil
¼ tsp Salt (adjust to taste)
Water as needed
Oil for deep frying



Step 1: Mix all the ingredients well except water.

Step 2: Slowly pour water little by little to make the soft firm dough. It is little softer than chapathi dough, knead for 2 to 3 minutes, cover with damp cloth and set aside for 10 minutes.

Step 3: Knead the dough again, divide into 4 equal parts and roll out into thin flat discs (like chapati but thinner than chapati) It can be done without dusting the work top with flour.

Step 4: Using cookie cutter cut them in small circles and again keep them covered until you fry.

Step 5: Heat oil in wok in medium high. Oil should be hot enough to puff up puri’s instantly. Check with one puri then fry in batches.

Step 6: Gently tap the puris in oil it helps to puff up then flip over and fry other side.
Transfer to kitchen towel, let it cool and enjoy with paani and potato filling.

 Keep the dough covered until it is fried.

Avoid using flour to roll out, the consistency of dough should be such that it shouldn’t stick to work top.


  1. Never tried making them at home, yours look so crunchy... :)

    1. It is this simple can make it fresh at our own comfort...glad you like. Thanks much for visiting