Puri (Deep-Fried Indian Bread)

Name: Puri (Deep-Fried Indian Bread)
Total time: PT0D0H0M
Yield: makes 18
Ingredients: ¼ cups canola oil, plus more for frying; 2 cups atta (durum wheat flour); 1 tsp. kosher salt; ½ tsp. ajwain seeds (carom seeds)

Serves
makes 18

PHOTOGRAPHY BY INGALLS PHOTOGRAPHY

Like chapati, puri is made from a simple durum wheat flour dough. But this flatbread incorporates ajwain seeds, which lend a lightly herbal, floral flavor, and is deep-fried in hot oil. It's often eaten at breakfast or as a snack. This recipe, from cookbook author Smita Chandra, first appeared in the tablet edition of our August/September 2014 special India issue. See a step-by-step guide to making puri »

Ingredients

¼ cups canola oil, plus more for frying
2 cups atta (durum wheat flour)
1 tsp. kosher salt
½ tsp. ajwain seeds (carom seeds)

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Instructions

Step 1

Place ¼ cup oil in a bowl; set aside. Heat 2" oil in a 6–qt. saucepan until a deep-fry thermometer reads 385°.

Step 2

In another bowl, stir atta, salt, ajwain, and 1 cup water until dough forms. Knead dough briefly until smooth, 1–2 minutes; divide into eighteen 1-oz. balls. Working with 1 ball at a time, dip in bowl of oil, and using a rolling pin, roll dough into a 4" circle about ⅛" thick. Fry dough, flipping once, until puffed and golden brown, 30 seconds to 1 minute. Using a slotted spoon, transfer puri to paper towels to drain. Serve hot.

Place ¼ cup oil in a bowl; set aside. Heat 2" oil in a 6–qt. saucepan until a deep-fry thermometer reads 385°.
In another bowl, stir atta, salt, ajwain, and 1 cup water until dough forms. Knead dough briefly until smooth, 1–2 minutes; divide into eighteen 1-oz. balls. Working with 1 ball at a time, dip in bowl of oil, and using a rolling pin, roll dough into a 4" circle about ⅛" thick. Fry dough, flipping once, until puffed and golden brown, 30 seconds to 1 minute. Using a slotted spoon, transfer puri to paper towels to drain. Serve hot.

See a step-by-step guide to making puri »