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.

Plain puris

Print Recipe
Cuisine: Kenyan Asian Pakistani Serves: 5 Cooking Time: 10 minutes


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



Mix all ingredients in a bowl, knead the flour with cold water (should be firm but pliable). Keep aside for 30 mins.


Make small 2in size balls and keep in a tray.


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.


Turn over once, press down and remove fluffed up puri onto a plate and serve immediately.

Meal: Breads