Air-Fried Puri: A Healthy, Crunchy Treat?

Puri is a small, round, fried bread made with whole wheat flour, puffed to a lightly crisp golden-brown perfection. It is one of the most popular Indian breads and is usually deep-fried. However, it is possible to make puri in an air fryer, resulting in a healthier version of the classic dish. This method requires no oil and yields a crispy exterior with a soft interior.

Puri recipe ingredients

Puri is a traditional Indian fried bread, usually made with whole wheat flour, salt, and water. Here are the ingredients and quantities you will need to make puri:

• 1 cup of whole wheat flour (atta)
• 3/4 teaspoon of semolina (optional)
• 3/4 teaspoon of oil or ghee
• 1/4 cup of water, plus an additional 1-2 tablespoons
• 1/8 teaspoon of salt, or to taste
• Oil for deep frying

You can also add a teaspoon of sugar to the dough for a golden brown colour, or 2 teaspoons of semolina for a crispier texture.

To make the puri dough, mix the flour, salt, and oil together in a large bowl. Gradually add water to form a stiff dough, adding more water as needed. The dough should be smooth, but not too soft. Cover the dough and let it rest for 10-30 minutes.

Once rested, divide the dough into 8-10 small balls. Flatten each ball with your palm and apply a bit of oil to the entire surface. Use a rolling pin to roll the dough out into circles that are about 1/4 inch thick.

Heat oil in a deep pan. To test if the oil is hot enough, drop a small piece of dough into the oil. If it rises to the top, the oil is ready for frying. Fry the puri for a few minutes on each side until golden brown and puffed up.

Air fryer settings for puri

Air-frying puris is a healthier alternative to deep-frying them in oil. The air fryer cooks the puri without oil, resulting in a crispy exterior and soft interior.

Dough Preparation:

• Combine 1 cup of whole wheat flour (atta) and ½ teaspoon of salt in a large bowl. You can also use all-purpose flour.
• Add 1 tablespoon of oil (any type) and mix well. Break up any lumps by rubbing the flour between your palms.
• Gradually add ¼ cup of warm water and knead the mixture into a soft, stretchy dough. You may need to adjust the amount of water slightly.
• Cover the dough and let it rest for about 10 minutes.

Air Fryer Settings and Cooking:

• Preheat your air fryer to 350°F (180°C) for 7 minutes. This temperature and timing may vary slightly depending on your air fryer model.
• Clean the air fryer basket and line it with parchment paper.
• Divide the dough into small balls and roll them into thin, disc-shaped tortillas or rotis. Use a cookie cutter to cut small discs from the rolled-out dough.
• Place the discs in the air fryer basket without overlapping them.
• Cook the puris for 3 minutes, then flip them and cook for an additional 2 minutes. Keep an eye on them to prevent burning.
• The puris will puff up and turn brown around the edges. Remove them from the air fryer when they are golden and crispy.

Serving and Storage:

• Transfer the cooked puris to a cooling rack.
• Serve the puris warm with your favourite curry, chutney, or side dish. They are best enjoyed fresh.
• Any leftover puris can be stored in an airtight container at room temperature for up to one day or in the refrigerator for up to 2 days. Reheat them for about 20 seconds in the microwave before serving.

Puri dough consistency

The consistency of the puri dough is crucial in achieving the perfect puri. The dough should be tight, stiff, and firm, but not too dry or crumbly. It should not be too soft or sticky, as this will cause the puri to absorb more oil during frying, making it greasy. The ideal puri dough will be smooth and uniform, but still tight and stiff. When pressing the dough with your fingers, it should still feel tight and stiff, not soft.

To achieve the correct consistency, start by mixing the dry ingredients, then gradually add water until a stiff dough forms. Depending on the type of flour used, you may need to adjust the amount of water. For whole wheat flour, use room temperature water. Avoid over-kneading the dough, as this can also lead to oily puris. Instead, knead the dough briefly until it becomes smooth and uniform.

Once the dough is formed, cover it with a damp cloth and let it rest for a short time, ideally no more than 5-10 minutes. If making a large batch, it is best to make the dough in smaller batches to avoid over-resting.

When rolling out the puri, it is important to achieve an even thickness of around 1/4 inch. The puri should not be rolled too thin or too thick, as this will affect its ability to puff up during frying. Additionally, the rolling surface should be lightly greased with oil to prevent sticking, rather than using dry flour, as this can burn in the oil.

Puri frying technique

Puri, also known as poori, is a small, round, fried bread made with whole wheat flour and puffed to a lightly crisp, golden-brown perfection. It is one of the most versatile fried breads, packing simple yet immensely pleasing flavours and textures. Puri is a popular Indian bread that can be enjoyed in many ways and is often served at Indian festivals and on train journeys.

Traditional Puri Frying Technique

Traditionally, puri is deep-fried in oil. To make puri in this way, first, make a big dough ball with wheat flour, suji/rava, sugar, salt, oil, and water. Then, make multiple smaller dough balls and roll them into small, rounded puri shapes. Grease a rolling surface with oil and roll out the puri to an even thickness—not too thick or too thin. Heat oil in a frying pan to a medium temperature and place the puri in the oil. Fry until the puri is puffed and golden-brown.

Air Fryer Puri Frying Technique

Air-fried puri is a healthier alternative to traditional deep-fried puri. To make puri in an air fryer, first, preheat your air fryer to 350−400°F (180−200°C) for 5−7 minutes. Meanwhile, make the puri dough with wheat flour, salt, oil, and water. Optionally, add yoghurt, sugar, or semolina to the dough. Divide the dough into small balls and roll them into thin, disc-shaped puri. Place the puri in the air fryer basket, ensuring they do not overlap. Spray or brush the puri with oil, if desired. Air-fry the puri for 3−5 minutes, or until they are puffed and golden-brown.

Tips for Perfect Puri

• Ensure your dough is the correct consistency—it should be firm, not too soft or too hard.
• Add semolina to the dough for a crisp texture and to help the puri stay puffed.
• Add a teaspoon of sugar to the dough for a golden hue.
• Test the oil temperature by dropping a small piece of dough into the oil—if it instantly puffs up, the oil is ready.
• Drain excess oil from fried puri by placing them on paper towels.
• For air-fried puri, boil the puri in water before air-frying to ensure they puff up.
• Preheat the air fryer before cooking to ensure even cooking.
• Do not flip the puri halfway through air-frying—instead, cook for 3 minutes, then flip and cook for another 2 minutes.
• Reheat leftover puri in the oven, air fryer, or microwave.

Storing and reheating puri

Once cooked, allow the puri to cool fully on a cooling rack. Then, transfer the puri to an airtight container or a zipped plastic bag, ensuring all air is removed before sealing. Store the puri at room temperature and consume within one day, or store in the refrigerator and consume within two days.

When you're ready to eat the puri, reheat it in the microwave for 20 seconds to regain its freshness and taste. Alternatively, you can reheat the puri in an air fryer at 350°F for 3-5 minutes. Place the puri in the air fryer basket, ensuring they are not overlapping, and cook until they are puffed and brown around the edges.

You can also freeze cooked puri for future use. To do this, allow the puri to cool completely, then transfer it to freezer bags, removing as much air as possible to seal tightly. Label and date the bags, and consume within one month.

Some people also like to enjoy puri cold, which is safe as long as it has been cooked, cooled, and stored correctly.

Frequently asked questions