Puri Recipe

Name: Puri
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: Pakistani
Ingredients: 2 cups Plain flour (maida); 1 tbsp Semolina (sooji); ½ tsp Salt, adjust to taste; 1½ tbsp Cooking oil, for the dough; ⅔ cup Water, lukewarm, add gradually; 3 cups Cooking oil, for deep frying

پوری بنانے کا طریقہ

Puffed, golden puris for halwa puri: a firm maida dough with a little sooji, rolled small and even, fried in hot oil until they balloon.

Prep

20 min

Cook

20 min

Marinate / soak

30 min

Serves

Difficulty

Medium

Spice

Mild

Puri is the deep-fried bread that makes halwa puri a feast, and it is also eaten with aloo bhujia or chanay on its own. The secret is a firm dough, much stiffer than roti dough, rolled to an even thickness and fried in properly hot oil, so steam forms inside at once and puffs it into a ball. A spoon of sooji in the dough gives the slight crispness you get from a good halwai.

Ingredients

4 servings

For 4 servings

Cups & chamachGrams & ml

2 cups Plain flour (maida)≈ 250 g
1 tbsp Semolina (sooji)
½ tsp Salt, adjust to taste
1½ tbsp Cooking oil, for the dough
⅔ cup Water, lukewarm, add gradually
3 cups Cooking oil, for deep frying

Method

Mix the maida, sooji and salt. Add 1.5 tbsp oil and rub it in with your fingertips until the flour feels like damp sand.
Add the water a little at a time and knead into a firm, smooth dough that does not stick to your hands. Cover and rest.
⏱ 30 min
Heat the frying oil in a karahi on medium-high heat. Knead the dough briefly and divide into 12 small balls.
⏱ 5 min
Smear a drop of oil on the rolling board instead of dry flour, and roll each ball into an even 5-inch circle. Keep the rolled puris covered so they don't dry.
Test the oil with a pinch of dough; it should rise to the top at once. Slide in one puri and press it gently with the back of a slotted spoon until it puffs up.
Flip it and fry the other side for a few seconds until light golden. Lift out, drain on a rack or kitchen paper and fry the rest one at a time.
⏱ 1 min

Tips for the best result

Rolling with oil instead of dry flour keeps the frying oil clean; loose flour burns and darkens it.
For a softer, everyday puri, use half atta and half maida; it puffs just as well.

Common mistakes

Soft dough. It soaks up oil and gives flat, greasy puris.
Rolling unevenly or too thin at the edges. Thin spots let the steam escape and the puri doesn't puff.

How to serve

Serve hot with sooji halwa and chanay, or with aloo bhujia and achar.

Storing and reheating

Puris are best within an hour. The dough keeps a day in the fridge, wrapped; bring it to room temperature before rolling.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories: 570kcal
Protein: 7g
Fat: 38g
Carbs: 50g
Fibre: 1.8g
Sodium: 290mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 26

Whole dish ≈ Rs 105 · 37% of ingredients by weight priced

Prices in

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Puri: questions people ask

Why are my puris oily?

The dough was too soft or the oil was not hot enough, so the puri sat in the oil without puffing. Use a firm dough and keep the oil hot between batches.

How do I keep puris puffed for longer?

Puris always deflate as they cool. A spoon of sooji in the dough and frying until light golden, not pale, help them stay crisp and hold their shape longer.

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