Puri is a deep-fried bread which can be eaten plain or with any food you like. Here, in South Africa puri is most popular eaten with patha (which is yam leaves spread with spices and rolled together, then steamed, sliced and fried).


Puri can be made in many different ways as is roti but I am going to share only my favourite and easiest recipes with you…. (especially if you new to cooking, these recipes are going to a blessing!)

Puri Recipe:

1 cup flour
1 tsp baking powder
1 Tblsp margarine
pinch of salt
milk to make a soft dough

Put flour, salt and baking powder in a bowl and mix with your hands or a spoon just so the ingredients are mixed properly. Then add the margarine and rub with the flour mixture – it should be crumby. Add milk a little at a time – try half a cup first then add more if you need. Mix the dough well and you should now have a soft ball of dough. Flour your surface, roll out the dough with a rolling pin and cut into squares of approximately 4-5cm. Some pieces will not be exact squares as they will be the end pieces and some will be rectangular but that doesn’t matter. Thickness of the dough depends on how you like them – some like it thicker and other thinner. If you trying for the first time, roll out the dough not too thick and not too thin either – to help you a little more, you should get approximately 10 puris or so from this amount of dough.

Heat oil, test if oil is hot enough by adding a small piece of dough into the oil and if it comes up almost immediately you good to go. Add in the puris (best to make them one at a time as they fry very quickly), using a spoon keep splashing oil over it (it should rise like a balloon but if it doesnt don’t worry), turn the puri let it fry for a few seconds and remove draining as much oil as possible place puris in a container lined with a clean damp cloth and keep covered.

You can make the puris in advance and when you ready to serve them just warm in the microwave. They will still be soft. These can be frozen and the recipe can be easily doubled.


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