Deep-Fried Indian Bread (Puri)
Photography by Ingalls Photography

Like chapati, puri is made from a simple durum wheat flour dough. But this flatbread incorporates ajwain seeds, which lend a lightly herbal, floral flavor, and is deep-fried in hot oil. It’s often eaten at breakfast or as a snack. This recipe, from cookbook author Smita Chandra, first appeared in the tablet edition of our August/September 2014 special India issue. See a step-by-step guide to making puri »

Puri (Deep-Fried Indian Bread) Puri (Deep-Fried Indian Bread)
This puffed, deep-fried Indian bread flavored with ajwain seeds is often eaten at breakfast or as a snack.
Yield: makes 18


  • ¼ cups canola oil, plus more for frying
  • 2 cups atta (durum wheat flour)
  • 1 tsp. kosher salt
  • ½ tsp. ajwain seeds (carom seeds)


  1. Place ¼ cup oil in a bowl; set aside. Heat 2″ oil in a 6–qt. saucepan until a deep-fry thermometer reads 385°.
  2. In another bowl, stir atta, salt, ajwain, and 1 cup water until dough forms. Knead dough briefly until smooth, 1–2 minutes; divide into eighteen 1-oz. balls. Working with 1 ball at a time, dip in bowl of oil, and using a rolling pin, roll dough into a 4″ circle about ⅛” thick. Fry dough, flipping once, until puffed and golden brown, 30 seconds to 1 minute. Using a slotted spoon, transfer puri to paper towels to drain. Serve hot.

See a step-by-step guide to making puri »