Preparation info

  • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 3 mugs chapatti flour (I prefer a mixture of two-thirds white and one-third brown)
  • ½ tsp salt
  • Extra flour for dusting while rolling
  • 2 tbsp finely chopped coriander leaves (optional)
  • 2 tbsp sunflower oil for the dough
  • Warm water
  • Sunflower or vegetable oil to deep-fry
  • ½ tsp turmeric (optional)
  • ½ tsp chilli powder (optional)


  • You can make plain puris and eat them with curries or with jam for breakfast. Or you can make them spiced up with the last three ingredients and eat them with plain yoghourt or raitha.
  • For the spicy version add the turmeric, salt, chilli and coriander to the flour. For plain puris add only salt.
  • Mix oil into the flour and then add water a little at a time until the dough binds but is quite stiff.
  • Knead well, adding water if too stiff.
  • Cover and leave for an hour.
  • Break off bits the size of walnuts and roll them in the palm of your hand to make a ball, then flatten these.
  • Roll them out with a thin rolling pin (bought from Indian shops). You need to try to make them as round as you can and as thin as a 5-pence coin. Try rolling round the left-hand corner, then turning the puri a little to the right after each roll.
  • Heat the frying oil until a bit of bread dropped in rises fast.
  • Carefully place two puris into the oil and press each one down with a slotted spoon gently as it starts to cook.
  • Turn over and press down again. It should rise like a balloon.
  • After a minute or two, turn over one more time and lift off to a platter spread with kitchen paper.
  • Eat hot as soon as the oil has drained off. They are pretty good cold too.