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5 Delicious Styles Of Puri Recipe That You Cook Easily

The Puri Recipe is simply a perfect dish for your breakfast as well to enjoy with tea at evening. Such a yummy dish. Here we are sharing five types of recipes. Hope you guys like….

Puri Recipe



  • Flour 1 cup
  • Wheat flour 1 cup
  • Salt ½ tsp
  • Oil 4 tbsp
  • Heating powder ½ tsp
  • Water to massage
  • Oil for frying

Cooking Method:

  1. Knead everything together.
  2. Make into little same sized puris and profound broil(fry).
  3. Serve hot.



  • Spinach 1 Bundle
  • Green Chilies 2-3
  • Ajwain 1/2 tsp
  • Ginger 1
  • Water 2 tbsp
  • Wheat Flour 1 cup
  • Salt to taste
  • Olive oil 1 tsp
  • Oil for frying

Cooking Method:

  1. Wash and clean the palak , dispense with steam and cut it .
  2. Crush it into a glue by including green chilies , ajwain and ginger with little water .
  3. Take wheat flour  in a dish and include palak blend , salt, olive oil and blend well the flour . include a little water and make dough.
  4. Warmth oil for singing , keep in under – half flame.
  5. Divide the dough and make into lemon estimated balls . Utilizing the move make little disc.Now begin making the pooris .
  6. Now fry into hot oil.
  7. Serve hot and enjoy.



For Chana Dal Stuffing:

  •  Bengal gram Lentil 2 Cups
  •  Salt To Taste
  •  Turmeric Powder  1/2 tsp
  •  Cumin Seeds 1/2 tbsp
  •  Dry Red Chilies 8-10

For Dough:

  •  Wheat Flour 4 Cups
  •  Salt 1 tsp
  •  Oil/Ghee 2 tbsp
  •  Water (to manipulate batter) as needed

Cooking Method:

  1. Douse chana dal for 15 minutes or more, you can drench dal overnight as well. Wash well Chana dal and weight cook for four shrieks with salt to taste, turmeric powder and water simply covering dal. Dal ought not be completely crushed need to deal with that and add less water than ordinary to cook dal.
  2. When the weight discharged, strain in a colander and put aside.
  3. In a wok simmer cumin seeds and dry red chilies until brilliant chestnut , cool and granulate to a fine powder.
  4. Presently include cooked dal and beat until smooth, don’t include water, dal ought to be similar to consistency of wet powder and not as glue.
  5. Download everything on a plate or bowl and gap into equivalent portions.
  6. For the dough in a dish take flour, salt, 2 tablespoons olive oil and blend well, include water in little sum and make the dough delicate pitable, Divide dough into equivalent parts of dal filling or have some 15-18 prortions .
  7. Take a bits of dough and make the ball level, smooth, dust with flour and move into little puri or roti. Keep a part of filling in the middle and unite the edges to seal puri well, squeeze off any overabundance dough.
  8. Shape tenderly into the ball once more, fixing, dust with flour and roll delicately into puris.
  9. Heat a tawa or container and spot puri cook over medium warmth until air pockets start to show up, turn puri and apply oil or ghee liberally. Cook every side a moment over medium warmth for moderate or until both sides stays light cocoa spots.
  10. Now enjoy!



  • Split green gram with skin (chilkewali moong dal) 1/2 cup
  • Wheat flour 2 1/2 cups
  • Green chili glue 1 tsp
  • Ginger glue 1 tsp
  • Coriander powder 1/2 tsp
  • Cumin powder 1/4 tsp
  • Garam masala powder 1/4 tsp
  • Salt to taste
  • Oil 1 tbsp + to profound sear(frying)

Cooking Method:

  1. Wash and let the lentils soak for 2-3 hours . Deplete and crush into a fine glue with almost no water .
  2. Blend alternate fixings alongside 1 tablespoon oil to the flour and knead into smooth dough .
  3. Keep secured for 60 minutes . Isolate into little size balls .
  4. Roll each into a puri .
  5. Warmth oil and broil the puris over medium warmth until brilliant and fresh .
  6. Now your yummy puri are ready to serve. Serve warm and enjoy!



  •  Any sort of ground meat (chicken, meat, mutton) – 1/2 cup
  •  Onion (hacked) 1/4 cup
  •  Green chili (cleaved) 1 tbsp
  •  Turmeric powder 1/2 tsp
  •  Cumin Powder 1/2 tsp
  •  Garam mashala powder 1/2 tsp
  •  Ginger glue 1/2 tsp
  •  Garlic glue 1/2 tsp
  •  Coriander leaves 2 tsp chopped(optional)
  •  Oil 1 tbsp
  •  Salt 1/2 tsp or to taste

For Dough :

  •  Flour  1 cup
  •  Oil/ghee  2 tbsp
  •  Salt 1/4 tsp
  •  Warm water (to make a decent dough)
  •  Oil for frying

Cooking Method:

  1. Warmth oil in a container. Include the onion and blend until delicate. Include ginger glue, garlic glue, turmeric powder, cumin powder, salt, green pepper, and sear for a few moments. At that point include keema and blend. Include little water and cover the pot. Cook until delicate.
  2. At that point expel it from the skillet and spot on a kitchen material/paper towels to assimilate the additional oil. Keep it aside to cool.
  3. Take the flour into a dish, include salt and oil in it, and blend it well so that the oil can join the flour. At that point deliberately include warm water and ply it. Ply the dough until it turns out to be delicate.
  4. Presently isolate the dough into a few little balls. Take one balls, make this a little cup, place keema in the middle of the cup and carefully gather all the side in the middle by covering all the keema and press the middle to close the ball. Make every one of the balls loaded down with keema.
  5. Take an extravagant balls on a level surface and squeeze it tenderly with the base side of the palm of your hand. Have a go at clicking consistently all over to make a 1 cm thick puri. Make every one of the balls stuffed like this and set it aside.
  6. Presently warm the oil in a container. At the point when the oil is sufficiently hot, include a precisely Puri it and move it delicately in the oil. At the point when puri puffs tenderly flip and sear the both side until brilliant cocoa shading pleasant out.
  7. At that point take it out on a paper towel to ingest abundance oil.
  8. In the wake of browning the whole puri, serve hot with any chutney or ketchup.

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