Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Please Spread the love!

Because Puris are generally rich I would not recommend it for the everyday fare but served on special occasions. Puris are delicious and make excellent accompaniments to curries and snacks such as Patha. 

2 cups all-purpose flour
½ tsp. salt
2 teaspoons baking powder
4 tbsp soft butter or ghee
¾cup milk
canola oil for deep-frying

Sift dry ingredients
Rub in butter/ghee
Add milk, if the dough is too dry, do add more milk, a little at a time, to make a soft dough
Knead dough for about 5 minutes
Divide dough into 4 balls
On a breadboard, using a rolling-pin, roll one ball at a time or
You may choose to make several small ping-pong sized balls and roll them individually
When rolling dough, dust the board as well as the rolling-pin with flour.
You may repeat this to make rolling easier.
It prevents the dough from sticking to the board or rolling-pin
It is less time-consuming to roll one large ball, then cut them into rounds, diamond shapes or rectangles
When you roll the puris, lightly dust flour on the surface of the tray that will hold the puris once you have shaped them
When the tray is full, simply top it with a layer of clingwrap or lunch wrap.
Then add new puris that are cut, on the layer of cling wrap.
You may choose to just use another tray
When all the puris are rolled, heat oil
Get all your tools, such as a slotted spoon, some spoons or forks to turn the frying puri, paper towels and a container to receive the fried puris. You have to work quickly so make sure all this is in place before you begin frying
The oil should be at a high-medium temperature. Test a small piece of dough. It should sizzle
Now fry the puris, about 4 at a time to begin with
The puris will swell up, quickly turn to fry the other side and remove with a slotted spoon. The puris should not brown. Press with another spoon to drain oil. Keep in a container which is lined with paper towel
When all puris have been fried, top with a paper towel & cover. This helps to keep the puris soft
Serve with your favorite curries or with Delicious Patha

Prepared, tried and tested Feriel Sonday 

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.



My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

2 thoughts on “Puri”

Leave a Comment

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon