Fried bun
Servings 15 piece


  • 250 g Flour Chapati flour
  • 0,5 tsp ghi
  • 1 tsp salt
  • 1,5 dl water


  • Put the flour in a bowl. Add the salt and rub in the ghi. Slowly add the water and mix with the flour until well packed and malleable. Knead the dough for about 8 minutes, until smooth and firm. Cover the dough ball with a damp cloth and let it rest for 1/2 to 2 hours.
  • Heat the ghi in a wok over a medium flame. Meanwhile, rub a few drops of ghi over the surface where you are going to roll the puris. Do not use flour; it burns and discolors the ghi. Divide the dough into 15 flattened balls and roll them out evenly and thinly. When the ghi starts to smoke, turn the flame a little lower. Slip a puri with last rolled side up into the ghi. The puri first sinks to the bottom and then comes up sputtering again. Submerge the puri again with short pushes of the slotted spoon. When the puri has inflated into a balloon, fry the other side for about 1/2 minute. Let it drain in a colander. As you become more adept, try frying several puris at once. Hot puris go with any meal. You can also serve puris as a snack, with chutney, apple sauce, honey, jam or fresh cheese.
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