Your Complete Puri Guide to Turn It from Flat to Fabulous

Remember those summer afternoons? Real competition was not on the playground but on the dining table, fighting with siblings over who got the puffed puris and who finished the most bowls of Aamras! Years passed, and now we are standing on the other side of the stove making puris for our own family. What never changed is love for golden-brown, perfectly puffed puris dipped in delightful aamras! 

This Amaras season, Taste for Life brings the ultimate guide to making perfect puris just the way you remember – light, crisp, and beautifully puffed. 

The Guide: 

The real challenge in making puris is achieving the best texture, making them less oily and preventing them from flattening (because honestly, no one likes flat puris, right?). 

Here’s how to get that perfect texture. 

The right flour:

Choosing the right flour builds the foundation for making the best puris. Many households add rava to puri dough, which is essential for achieving the right texture and puffing up the puris. But if your atta is medium ground, like Taste for Life’s Phulka atta, it ensures the right crisp and puffed puris every time - that means you can skip adding rava altogether and still achieve the best texture every time. 

*Medium ground phulka atta = Perfectly puffed puris without adding extra ingredients 

Perfect dough: 

After selecting the flour, the second important thing is the dough.

Good Puri dough needs to be firmer than the roti dough. Softer dough may lead to the puris that absorb more oil and do not puff well. 

For a better outcome, gradually add water to the atta, knead a firm dough, and then let it rest for about 10-20 min. 

After resting, knead it once before rolling the puris. 

*Puri Dough = Firmer than chapati dough 

Gentle rolling:

Keep these points in mind while rolling out puris: 

Avoid applying excessive pressure when rolling the puris. 

Make it neither too thin nor too thick – maintain uniform thickness. 

Try to use less flour when rolling; excess flour can burn in hot oil during frying, which may affect the appearance of the puris.

*Gentle rolling + uniform thickness = Puffed puris 

Heat the oil at the right temperature:

If the oil isn’t hot enough, the puris will soak up a lot of oil. If the oil is too hot, it will turn the puris dark brown without proper cooking. 

Here is what you can do to avoid this – 

Heat the oil to medium-high heat.

Put a small dough ball into the oil. If it comes to the surface instantly without burning, the oil is ready for frying. 

*Properly heated oil = Nice golden color and less oil absorption. 

Frying:

Gently slide the puri into the oil, press it with a slotted spoon in the center to help it puff well. 

Let it puff and turn golden, and then flip. 

Flipping more than once or twice while frying will make puris absorb more oil. 

Remove and place on a paper towel to drain excess oil. 

Enjoy these golden, puffed puris with chilled aamras or all-time favorite yellow potato sabji. 

In the end, 

There is something interesting about creating our childhood favorite recipes for our own family. With the right ingredients and smart tips, making perfectly puffed puris is no task. And with Taste for Life’s Phulka Atta, this process becomes simpler - helping you create the best puris with minimum effort.