Puri – How To Make Delicious Puris At Home

There are so many great Indian restaurant starter dishes that go well with puris!

homemade puri recipe

This homemade puri recipes is delicious.

I can still remember the first time I tried a stuffed puri. I was at an Indian restaurant in Croydon with a group of friends. One ordered prawn puri and recommended I do the same. I went for the lamb keema puri and it was amazing.

Since that day about 20 years ago, puris have become sort of a naughty treat. I love them but they aren’t exactly low in calories.

Fattening though they may be, they are so nice.

If you are having a group of people over for a curry night dinner and really want to impress, making homemade puris should be on your to-do list. You can serve them with prawns, lamb mince, potatoes, chicken tikka… almost anything you serve with these fried breads will go down well.

Most restaurants use cooking oil to fry their puris. The traditional way to fry them is in ghee. I’ll leave it up to you. You will get a much more British Indian restaurant (BIR) experience if you use oil but I have to say I do love puris cooked in ghee.


Puri - How To Make Delicious Puris At Home
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 500g (4 cups) chapatti flour
  • a pinch of salt
  • warm water
  • Oil or ghee for deep frying.
  1. Sift the chapatti flour into a large bowl with the salt.
  2. Slowly add the warm water until you have a soft, pliable dough.
  3. Kneed the dough for about ten minutes and then set to the side, covered with a tea towel for about 30 minutes.
  4. Separate the dough into smaller balls that are just slightly larger than golf balls.
  5. Using a rolling pin, roll the small dough balls on a floured surface until round and quite flat.
  6. Heat the oil/ghee in a large wok. When the oil/ghee is hot enough to brown a bread crumb in about 25 seconds, it's ready for frying.
  7. Slowly lower the flat puris into the oil one at a time and deep fry for 30 seconds until the puris puff up and are light brown in colour. I usually turn my puris in the ghee/oil at least once.
  8. Remove when ready to rest on paper towels which will absorb any excess oil.
  9. You can serve puries on their own like you would naans or filled with the filling of your choice.
  10. For best results, serve immediately.


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  1. says

    I used to love Paratha’s also very fattening! I will be trying these perhaps though with a low fat curry to compensate the calories lol !

  2. says

    Hi Dan,

    My husband always ordered prawn puri in the UK. However, now we live in Spain he’s been craving it for many years as none of the few indian restaurants here serve it! Problem is I’ve never tasted it as I don’t eat prawns and so cannot begin the recreate it for him. Any chance you can provide a recipe please?

  3. Dan Toombs says

    Leave it with me Debs. I’ve got the most amazing prawn puri recipes. Just have to type it up and photograph it. Will be on my site shortly.

  4. Hilary Elliott says

    Hi Dan

    Found your website by chance and love it, we are from the midlands therefore have some of the best Indian restaurants! But we moved to Spain 10 yrs ago. I have tried your Curry Sauce, Jalfrazi, Bhu a and Rogan Josh 10/10 delicious. I am going to try your puri recipe as I love prawn puri but cannot find your recipe for this can you point me I. The right direction please?

  5. Glyn Tompkinson says

    thank you for this website – so many fantastic recipes – I am working my way through them – cannot recommend this site enough

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