Plain puris

Puris are made with unleavened flour and there is an art to get them right. The best puris I have ever had were made for us in Nakuru by my friend’s cook/maid, she brought them fluffed up straight to the dining table and we just couldnt stop eating them.


  • 3 cups plain chapatti flour
  • 2 tbs oil
  • half salt
  • touch of turmeric
  • 1 tbs freshly crushed ginger
  • Oil for deep frying


  1. Mix all ingredients in a bowl, knead the flour with cold water (should be firm but pliable). Keep aside for 30 mins.
  2. Make small 2in size balls and keep in a tray.
  3. Heat oil to medium hot in a wok, roll out a dough ball until flat and thin, you may need to coat with dry flour, pick up puri and gently lower into the hot oil. Use a slotted spoon to press down until it fluffs up, 1min.
  4. Turn over once, press down and remove fluffed up puri onto a plate and serve immediately.


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About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

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