Your step-by-step guide to making delicious and less oily puris

May 12, 2025 Siddhartha Jana

Sooji for ideal puris

1-2 tablespoons of fine sooji added to whole wheat flour improves the dough's structure, reduces oil absorption, and produces light, crisp, and precisely inflated puris. Source: Canva

Work the dough thoroughly

Work the dough until it is firm yet smooth. To assist puris puff up more and keep their crispy quality without getting greasy, let it rest for 15 to 20 minutes. Source: Canva

Frying temperature matters

Fry puris in hot but not blazing oil. To achieve the ideal puff and texture, the oil should shimmer. The puris may become flat and greasy from overheated oil. Source: Canva

Use whole wheat flour

For higher fibre and nutritious content, choose whole wheat flour (atta). It is a healthier substitute for refined flour, improving digestion and overall well-being. Source: Canva

Steer clear of soft dough

Work a firm dough rather than a soft one. Greasy puris are the result of soft dough absorbing extra oil. Less oil is needed for a crisp texture when the dough is firm. Source: Canva

Grease, don't flour

Lightly grease the surface or use very little oil while rolling the puris rather than using dry flour. This allows for a smooth roll while preventing them from getting overly oily. Source: Canva

Add ajwain or jeera

For extra digestive advantages, add ajwain (carom seeds) or jeera (cumin seeds) to the dough. After eating puris, these spices can ease indigestion and bloating. Source: Canva

Drain excess oil

After the puris are fried, set them on a steel rack or paper towel to drain any extra oil. This helps retain puris' crisp texture and improves their nutritional value. Source: Canva

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