Sometimes, the simplest dishes are the most difficult to perfect, and puris are a perfect example. At first glance, they seem straightforward. But anyone who’s tried making them knows that achieving that ideal puff, crisp texture, and golden colour can be a daunting journey.
Chef Sushant Ghorpade, sous chef at Courtyard by Marriott Mahabaleshwar, told that over the years, he has experimented with countless tweaks and techniques in professional and home kitchens, and if there’s one secret that consistently delivers magic on the plate, it’s sooji or semolina.”
“This humble pantry staple can elevate your puris from ordinary to exceptional. Sooji absorbs less oil and lends a lovely structure to the dough. This means your won’t turn out flat or greasy — instead, you get that light, crisp bite that keeps you going back for more,” he explained.
He added that when kneaded well, sooji helps the dough trap steam more effectively, resulting in puris that puff beautifully — just the way we love them in a restaurant kitchen.
For every cup of whole wheat flour (atta), he recommended incorporating 1 to 2 tablespoons of fine sooji. Adjust based on your preference — a little more if you like them extra crispy, a little less if you prefer them soft in the center.
He also suggested kneading the dough until it’s smooth but firm. Let it rest for at least 15–20 minutes before rolling. “Always fry in hot oil — not smoking, but shimmering,” he advised.
Celebrity chef Ananya Banerjee suggested some tips to make puris less harmful to health.
– Use whole wheat flour (atta) for better fiber and nutrition.
– Knead a tight dough – not too soft. Soft dough absorbs more oil and results in oily puris.
– Don’t use dry flour while rolling. Instead, lightly grease your surface or use minimal oil.
– Add a pinch of ajwain or jeera for digestion.
– After frying, place puris on paper towels or a steel rack to drain excess oil.
