Puri or poori is an unleavened flatbread, from India or Pakistan, that is quickly fried rather than being cooked on a tava. It should be a little smaller than a roti or a chapati, about 13 cm (5") round.

Whilst kneading dough can be therapeutic, if time is your enemy, then the food processor is your friend.

Puris are the perfect accompaniment to most Indian dishes.

Servings:Serves 6 - Makes 6 puri
Calories per serving:198
Ready in:45 minutes
Prep. time:40 minutes
Cook time:5 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:27th October 2012

Best recipe review

A different fried bread!


Lovely to dip into daal.



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Tip all of the ingredients and half of the water into the food processor with a plastic blade or dough hook attachment
  2. Blitz the mixture whilst adding a more water a little at a time until you have a soft, pliable dough that is not too sticky
  3. Remove from the processor, dust with a little flour and rest for 30 minutes in a bowl, covered with a damp tea-towel
  4. Divide into 6 equal parts and roll into balls
  5. With a rolling pin on a floured surface, roll each roti out into a disc, about 13 cm (5") round
  6. Heat 2.5 cm (1") oil in a wok or large heavy-based frying pan
  7. Deep fry each puri, holding it under the oil with a slotted spoon until it puffs up

Serving suggestions

Serve immediately

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