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Ingredients

  • 300g chapatti flour
  • ½ tsp ajwain, or cumin seeds
  • sunflower oil, for deep-frying

Method

  • STEP 1

    Put the flour, ½ tsp salt and the ajwain in a bowl and mix well. Slowly add 160ml water, mixing until you have a soft dough. (You might need all the water, or even a little more.) Knead the dough for a couple of minutes, then cover and rest for 15 mins.

  • STEP 2

    Divide the dough into 20 pieces, roll each one into a ball, then flatten into roughly 10cm circles.

  • STEP 3

    Heat a 5cm depth of oil in a deep-fryer or wide, deep pan to 180C, or until a pinch of the puri mixture sizzles immediately when dropped in. Fry the puris one at a time for 1 min on each side until golden brown. Serve piping hot with our alu tamatar masala (see below).

Recipe tip

The puris are best enjoyed hot, but they’re a popular picnic food in India, too. Leave them to cool completely, then wrap and pack into a lunchbox or picnic basket with a pickle or chutney.

Recipe from Good Food magazine, August 2022

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