Puri, Ti puri, Poori, Trini Doubles Roti

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds a nutty flavor while being more nutritious.

oil

🥗Healthier: ghee

💰Cheaper: vegetable oil

Ghee enhances flavor and is traditional, but vegetable oil is cost-effective.

baking powder

🥗Healthier: yogurt

💰Cheaper: buttermilk

Yogurt provides leavening and moisture with added tang.

semolina

🥗Healthier: oat flour

💰Cheaper: cornmeal

Oat flour is healthier while cornmeal is often less expensive.

Mix plain flour, salt, and baking powder in a bowl.

Add warm water gradually to form a soft dough.

Knead the dough for a few minutes until smooth.

Cover the dough with a damp cloth and let it rest for 20 minutes.

Divide the dough into small balls, about the size of a golf ball.

Roll each ball into a flat disc, about 1/8 inch thick.

Heat oil in a deep pan over medium heat until shimmering.

Carefully slide one puri into the hot oil.

Fry until puffed and golden brown, about 30 seconds.

Remove with a slotted spoon and drain on paper towels.

Repeat with remaining puris, adjusting oil temperature as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens