Bengali Plain Flour Puris
- 25m Prep Time
- 28m Cook Time
- 53m Ready In
Crisp, soft, and fluffy deep-fried breads made with plain flour. A delicious accompaniment to any curry.
Ingredients
- 250 g plain/all-purpose flour
- 14.8 ml vegetable oil or ghee
- 4.93 ml salt
- 100 ml water
- vegetable oil
Nutrition (per serving, estimated)
Estimated based off 3 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 0.32 mg
- Iron: 0 mg
- Magnesium: 0.08 mg
- Phosphorus: 0 mg
- Potassium: 0.03 mg
- Zinc: 0 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 250 g plain/all-purpose flour
- 14.8 ml vegetable oil or ghee
- 4.93 ml salt
- 100 ml water
- vegetable oil
Let's Cook
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Step 1.
In a large bowl, combine 250g (2 cups) plain flour, 1 tbsp vegetable oil or ghee, and 1 tsp salt. Slowly pour in 80ml (5 tbsp) of water while stirring with a wooden spoon or your hand to bring the dough together. If needed, add more water splash by splash until the dough holds together. Knead for 5–6 minutes until smooth and medium-firm. Cover the dough with a dish towel and let it rest for 15 minutes.
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Step 2.
After the dough has rested, divide it into 14 equal-sized balls. On a lightly floured work surface with a floured rolling pin, roll each ball into a thin circle about 6–8cm (2¼–3¼ inches) in diameter.
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Step 3.
While the dough rests, heat oil for deep-frying in a deep-fat fryer or heavy-based saucepan to a depth of 5–7.5cm (2–3 inches) until it reaches 180°C (350°F). To test, drop a tiny piece of dough into the oil; it should sizzle and float to the surface immediately.
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Step 4.
When the oil is ready, carefully slide one puri into the hot oil. Fry for about 2 minutes on each side until it starts to brown. Use a slotted spoon to remove the puri and drain on paper towels. Repeat with the remaining puris. Serve hot with your choice of curries.