A puri is a thing of beauty. They’re crispy fried goodness!
Punjabi cuisine isn’t complete without puri. Puri’s go with chole, aloo di sabji, and many other very yummy dishes. Incredibly easy to make and a crowd pleaser. Puris are eaten for breakfast, lunch, or dinner. They’re versatile and great on a cold day.
It does take a bit of practice to roll them and fry them just right. But like so many foods, regardless of aesthetic, they are delicious. The main things to keep in mind when making puri’s is the oil temperature. You want it to be lightly smoking. The best way to check your temp is to drop a little ball of dough in the oil If it pops up right away and turns brown it means the oil is too hot. If it sits at the bottom, your oil is too cold. The other thing to keep in mind is rolling your dough evenly and not making it too paper thin, or as thick as a parantha would be. Lastly, when frying the puri, it’s best to gently press on the edges with your spider rotating it in a circular motion as you go. This will allow it to get an even cook and puff up into yummy delicious pillowy clouds.