Khari Puri

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 10 oz plain flour
  • ½ cup warm oil
  • ½ tsp salt and coarsely ground black pepper
  • ½ cup gram flour
  • 1 tbsp cumin seeds
  • Oil for deep-frying


  • Mix flours, cumin, salt and pepper.
  • Add the warm oil, and mix that in with your fingers.
  • Then bind into a stiff dough with cold water, adding a little at a time. There is no exact measurement for the water.
  • Roll out (using flour to keep the dough from sticking) until as thick as a coat button.
  • Cut out into rounds using a small lid, then prick with a fork.
  • Repeat until you have used up the dough.
  • Fry in hot oil. They will turn golden. Turn them over a couple of times.
  • Eat with fresh carrot pickle or preserved pickles.