Indian · Indian
Puri Recipe
Crisp golden puris — deep-fried puffed breads perfect with aloo sabzi, halwa, or kheer. Weekend breakfast classic.
Ingredients
- 2 cups atta
- 1/4 cup sooji (for crispness)
- 1 tsp oil
- 3/4 cup water
- Salt to taste
- Oil for deep frying
How to Make Puri
- Make tight dough with atta, sooji, oil, salt, and water. Rest 20 mins covered.
- Divide into small balls. Roll each into 4-inch round (thicker than roti).
- Heat oil till hot (test with a dough pinch — should rise immediately).
- Slide puri in, press gently with slotted spoon — it'll puff up. Flip, cook 15 secs.
- Drain on paper. Serve hot with aloo sabzi and halwa.
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Rani's Tip: Rani suggests puri-sabzi for lazy Sundays when you have atta, potatoes, and time. Ghar ka breakfast, restaurant feel.
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