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


  • 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.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating