Bread is an essential part of Indian dining. Because most Indian people traditionally eat curries with their hands (hands are our spoons and forks), breads are our way of scooping up our curries and sauces with our hands. It is really an art form. Ask any Indian person you know to show you how to eat with their hands and they will show you how to perfectly “fold” the bread to gather up all the food on your plate. It’s pretty cool to learn and do!
Salt Puri is another type of Indian bread eaten with Indian curries. It is similar to a wheat roti (wheat flatbread cooked in a pan or on direct heat), but it is fried in hot oil. The dough puffs up in the oil and it becomes this light and airy type of bread. It has a slight saltiness to it that is a perfect addition to any meal.
Salt Puri is made out of a Durum wheat-based dough that is rolled out into small circles and then fried till crispy and golden-brown. Durum wheat is a type of wheat flour that has more elasticity when made into dough. This elasticity is what helps maintain the shape of the puri, plus it also allows you to roll the dough out thinner, without breakage. Durum is a common flour used in many Indian bread recipes.
SALT PURI (Fried Wheat Bread)
Servings: 24-30 medium size puri
- 2-3 cups of Durum wheat flour (Regular Fine Wheat Flour can be used also)
- ¼ cup of oil (any oil except olive oil)
- ½ to 1 cup of warm water
- 1 Tbsp of salt
- ½ cup all-purpose white flour
- 2-3 quarts of oil for frying
- In large mixing bowl or standalone mixer, add wheat flour, salt and oil and mix well till the flour looks oily and little clumps form.
- Once flour/oil are combined, slowly add the warm water to mixture and knead slowly until dough forms. (Should be soft enough to fold multiple times, but firm enough to not stick to your hands – like a pasta dough consistency)
- Once dough is made, add about 1 Tbsp of oil on top and knead again till there is a slight sheen on top and dough is pliable.
- Cover and set aside for 15-20 minutes to allow dough to soften a bit on its own.
- After time, put a hot wok or deep pot for frying on stove and fill with oil. Place on medium heat and allow oil to warm up before adding your puri dough. (365-370F temp.)
- Make dough into small/medium size meatball size rounds.
- For each dough round, flour with all-purpose flour and then flatten and press onto rolling surface.
- Roll dough out with rolling pin into the shape of a large cookie (about 3inch diameter)1
- Place puri in hot oil and allow to fry for 30 seconds to 1 minute on one side or until it puffs up. (Using your tongs or mesh, gently press the puri down into the oil a bit to help it fluff up more.)
- Flip puri onto other side and allow to cook for about 30 seconds more (goal is to make it golden brown on both sides)
- Remove from oil and place on large plate covered in napkins to soak extra oil.
NOTE: You can roll out a few puri’s at a time and place about 3-4 in hot oil at one time. Remember to keep flipping puri to make sure they don’t overcook and have enough space to puff up in hot oil.
There you go! Now grab some hot puri and enjoy with your favorite curry or dip it into your hot chai for a deliciously different type of Indian breakfast!
Let me know your thoughts on this recipe by sharing your comment below. Or, tag me on IG @cmspiceculture with your puri pics, or FB at “Spice Culture Cooking.”