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Puri Recipes, Puris from all across India 

Puri Recipes, Puris from all across India. Puris are popular in all parts of India. Puri with Aloo or Shrikand in the West, Puri with Potato Masala in the South, Puri with Palak in the East and Puri with Chole, Punjabi Aloo Puri or Sooji Halwa in the North are some of the evergreen combos that one never tires of having! If you are a puri lover, you will feel at home in any Indian restaurant anywhere in the world.

What is a Puri?

The puri needs no introduction to any Indian. It is perhaps one of the most versatile and popular of Indian foods, well-known and much-liked not just in all states of India but in other parts of the world as well. Whether it is a rich and spongy batura or a light and crispy whole wheat flour puri, be it a plain one or a spicy version, everybody loves puris!

The puri is basically a deep-fried snack made with dough. The dough is made of flour, water and salt, sometimes perked up with a few spices or pureed veggies or greens. This dough is then shaped into small discs using a rolling pin and deep-fried. There are many varieties of puris such as plain ones, stuffed ones, and crispy jar snack puris that last for a week.

What is a plain puri?

A plain puri is essentially one that has not been stuffed. It is made of flour-based dough, seasoned with salt and/or spices. Sometimes the dough is reinforced with grated or mashed veggies, pureed greens, etc. Since these discs are not stuffed, they puff up enticingly when deep-fried. This gives them a nice and fluffy mouth-feel. To ensure that the puris puff up well and give the right texture, you should make sure the oil is really hot before dropping the flour discs into it.

Plain puris can be had for breakfast, lunch or dinner. If you have added a touch of spices to the dough, then you can serve it plain, or with curds and pickles, else serve it with a semi-dry subzi.

Top 7 plain puri recipes across India

Gujarati Puris

First comes the basic puri recipe which is cooked all over India. Then the potato based aloo puri recipe. Then comes the famous Gujarati masala puri recipe which goes really well with kids and can be had as an evening snack. If you like vegetable based puris, try the beetrrot puri and spinach puri. 

Bengali puris

Luchi Puri is a famous Bengali puri. 

  Start your puri experiments with these popular plain puri recipes:
1. Aloo Ki Puri
2. Puris
3. Masala Puri
4. Beetroot Puri
5. Spinach Puri
6. Luchi
7. Phudina Puri

5 Tips to make the perfect plain puri

1. The dough should always be semi-stiff and never soft.
2. You must roll the puris without using any flour for rolling.
3. Grease the rolling board and pin with a little oil to make the job easier.
4. The oil should be nice and hot before you drop the puris in.
5. When you deep-fry, press each puri lightly so it will puff up.
 

What is a stuffed puri?

A stuffed puri, as the name suggests, is one that has been stuffed with veggies, greens, spices, dal or other scrumptious fillings. You can have these stuffed puris independently, or with a cup of curds. As they are bursting with flavor, you do not need a subzi to add flavor to the meal.

Since these puris are stuffed, they do not puff up like regular puris. Unlike the light and crisp mouth-feel of plain puris, these have a more sumptuous, succulent mouth-feel – it kind of feels richer!

Stuffed puris give a lot of room for innovation too, as you can mix and match the ingredients to make a different version every time!
 

Top 5 Stuffed Puris across Indian

Rajashtnai Puris

Khamiri green peas puri is a Rajashtani puri which is actually a snack by itself stuffed with green peas and deep fried. Bhedawi Puri, another Rajasthani Puri offers a unique dining experience of nigella flavoured puris stuffed with a masaledar urad dal mixture.

Mughlai Puris

Khus-khus or poppy seeds are used in nearly all cuisines in India. Here is a delicious Mughlai Khus Khus puri stuffed with a poppy seed mixture and made spicy with the use of Kashmiri red chillies.

Jain Puris

For Jains, we have spicy urad dal puris and stuffed cauliflower puris. 

1. Khamiri Green Peas Puris
2. Bhedawi Puri
3. Stuffed Cauliflower Puris
4. Khus-khus ki Puri
5. Spicy Urad Dal Puris

What is a jar snack puri?

Love puris and want to have them more often? Go for these jar snack puris! These are puris that have been made crispy and can be preserved for at least 10-15 days if stored in a dry and airtight container after cooling completely. A touch of spices like chilli powder, sesame, nigella or cumin seeds may be added to the dough to give the puris an appetizing flavor and aroma. You can enjoy these jar snack puris plain, with tea or coffee.

You can even have it for breakfast along with a smoothie, or enjoy it as an evening snack. These crunchy puris can be carried to work or school in an airtight dabba. You can also crush the puris, top them with chutneys and other ingredients like sev to make a chaat-like snack.

Make sure you stock up on some of these puris during festivals like Diwali, so that you can offer your guests a zesty snack along with garma garam tea or coffee.

Top 4 jar snack puris

2 healthy jar snack recipes

The baked methi whole wheat puri is a super healthy snack made from whole wheat flour and  masala, which is then baked in an oven. 

A traditional Indian jar snack, these crisp Methi Puri Recipe are made with a dough of whole wheat flour, spruced up with fenugreek leaves and spices.

  Fill your jars with these yummy puris:
1. Baked Whole Wheat Puris
2. Methi Puri Recipe
3. Verki Puri
4. Crispy Masala Puri

Whenever you are planning the menu for a party or a festive meal, do not forget to include puri in it, because puris are loved by all. It is a dish that appeals to young and old alike. Depending on the other items you are serving in that meal, you can select a simple puri or a stuffed one. A puri is apt for everyday meals too. When you are in a hurry, you can quickly make stuffed puris and serve them with curds – everybody will be happy and your job will also be easy!

So, go for it – start your puri explorations right away!

Enjoy our  Puri Recipes, Puris from all across India and other roti, paratha and puri recipe articles below. 


chana dal puri recipe | Indian dal puri | masala dal poori | with 25 amazing images. chana dal puri recipe | Indian dal puri | masala dal poori is a simple snack recipe with inherent simplicity that makes it very appealing. Learn how to make Indian dal puri. Game for some unusual fare today? Try this delectable Indian dal puri, which combines soaked and ground chana dal with wheat flour and semolina in the dough. This lends a unique and slight crispy texture to the puris which is pleasurable to bite into. A couple of spices and fresh coriander do their bit in jazzing up the taste of thesemasala dal poori. This puri with perfect flavours of the Indian spices goes perfectly with a cup of masala chai. If you wish you can also serve it with a bowl of curd for dinner. Also try other puri recipes like Phudina Puri or puris. Tips for chana dal puri. 1. Remember to add hot water for soaking the chana dal. It helps to speed up the soaking process. 2. Do not add water for kneading the dough. The chana dal paste itself will bind the flour into a dough. 3. Do not fry too many puris at once, and while frying always press each puri lightly into the oil so that it’ll puff up. Also deep-fry the puris on a medium to high flame only. Enjoy chana dal puri recipe | Indian dal puri | masala dal poori | with step by step photos.

matar puri recipe | matar ki masala puri | green peas masala puri | with 19 amazing image. mtar puri is a simple and easy dish being very versatile as it can be had any time of the day, be it breakfast, lunch or dinner. Learn how to make matar puri recipe | matar ki masala puri | green peas masala puri | masala green pea puri is a scrumptious variant to the regular puri with the subtle taste of green pea and a touch of spices, it can be enjoyed as a snack or a meal. Although it tastes good by itself, with the spicy note of green chilli, the peppy aroma of coriander and a dash of spice powders, matar ki masala puri tastes even better when served with hot and tasty aloo subzi. It has the added goodness of peas and does not take too much time to prepare. green peas masala puri recipe is quite simple but tastes very special, which makes it a top priority must-try for the next weekend! Tips to make matar puri recipe : 1. Make sure you use fresh green peas paste to make this recipe. 2. Deep fry the puris on high flame while pressing them downwards so that they fluff up. 3. These matar puri are best served hot with raita and pickle. Enjoy matar puri recipe | matar ki masala puri | green peas masala puri | with detailed step by step photos.

masala puri | masala poori | Gujarati masala puri | Maharashtrian Tikkat puri | with 16 amazing images. masala puri is a popular Indian deep fried bread. Made from a dough of whole wheat flour, chilli powder, haldi and hing, masala poori is easy and quick to make. In Gujarat, it’s known as Gujarati masala puri while in Maharashtra they call it Maharashtrian Tikkat puri. We have masala poori with curd and that can form a filling Gujrati breakfast. Often we have Maharashtrian Tikkat puri with Aloo ki Sukhi Sabzi or jeera aloo. For my kids tiffin box, i pack masala puri with some quick mango chunda. These spicy puris can be served at mealtime or as a tea-time snack. As a variant, you can make crispy masala puris by pricking them and then deep frying on a medium flame—you can stock these in jars for your children to help themselves when hunger attacks them between meals! alternatively, you can also bake the puris instead of deep-frying, but make sure you roll them thinly and prick them before baking. Enjoy masala puri | masala poori | Gujarati masala puri | Maharashtrian Tikkat puri | with detailed step by step photos.

bhatura recipe | bhatura with yeast | Punjabi bhatura | with 20 amazing images. Bhatura is a deep fried Indian bread made with plain flour (maida), dry yeast, curd, sugar and a bit of ghee. Well-known as an accompaniment for Punjabi Chole, piping hot Punjabi bhatura is a delightful treat for all, especially on damp and rainy evenings. We have made bhatura with yeast but you can also make it without yeast. However, remember that the bhatura will become soggy and chewy if not served hot and fresh. Also, take care to blot the excess oil from bhatura with a paper napkin before serving. Notes on bhatura recipe. 1. Cover with a lid and wait for 5 to 7 minutes or until the mixture is frothy. This is done to activate the dry yeast. If you are using fresh yeast you can incorporate it directly into the dough. 2. You can add about a teaspoon of ajwain (carom seeds) to flavour the Bhatura dough. 3. Add the curd. Curd makes the dough soft and also helps in fermenting it. 4. Knead to make a soft dough using enough warm water. You can also use warm milk to make the dough softer. 5. Cover the dough with a lid or wet muslin cloth to prevent the dough from drying up.6. Sprinkle a little flour on the rolling surface. This will prevent the dough from sticking to the surface. We also have a huge collection of Indian breads that team up well with Subzis and Curries. Learn to make bhatura recipe | bhatura with yeast | Punjabi bhatura | with detailed step by step photos below.

beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe | with 25 amazing images. beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe is an amazingly unique use of beetroot. Learn how to make Indian beetroot poori. To make beetroot puri, wash and put the beetroot in enough water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape, before opening the lid and cool completely. Once cooled, peel and roughly chop it and blend it in a mixer using 2 tbsp of water till smooth. Combine all the ingredients, including the beetroot puree, in a deep bowl and knead into a stiff dough without using water. Divide the dough into 35 equal portions and roll out each portion of the dough into a 75 mm. (3”) diameter circle without using flour. Heat the oil in a deep non-stick kadhai and deep-fry, a few puris at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve hot or cool completely and pack in an air-tight tiffin box. The Indian beetroot poori is an attractive snack with a fabulous flavour and beautiful colour. The dough of whole wheat flour and beetroot puree has a pleasantly sweet flavour, which is complemented by spice powders that add shades of spice while also highlighting the sweetness at the same time. Take care not to add water while making the dough of beetroot luchi because the beetroot puree is enough to bind the flour together into a stiff dough. If the dough gets soggy, then the puris will get oily. You can pack this kids lunchbox recipe as a snack with some pickle and chutney or as a meal with a subzi or curry of your choice. Tips to make beetroot puri. 1. Puri dough should be stiff otherwise the puri will not fluff up. 2. Puri should neither be too thick nor too thin. 3. You can cool the puri completely and pack in a tiffin box. Enjoy beetroot puri recipe | Indian beetroot poori | beetroot luchi | kids lunchbox recipe | with step by step photos.

urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal | with amazing images. urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal is a snack which features urad dal cooked together with aromatic spices. Learn how to make spicy urad dal puri. For the urad dal stuffed puri, combine all the ingredients in a bowl, mix well and knead into a stiff dough using enough water. Keep aside for 15 to 20 minutes. For the masala powder, combine all the ingredients in a broad non-stick pan and dry roast on a slow flame for 2 to 3 minutes or till it releases an aroma. Cool slightly and blend in a mixer to a fine powder. Keep aside. For the stuffing, clean, wash and soak the urad dal in water for 4 hours. Drain and blend in a mixer to a coarse paste using very little water. Heat the oil in a non-stick pan, add the urad dal paste and salt and sauté on a medium flame for 1 to 2 minutes, while stirring continuously. Add the masala powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Keep aside to cool. Divide the stuffing into 10 equal portions. Roll out one portion of the dough into a thin round of about 75 mm. (3”) diameter with the help of a little oil. Put one portion of the stuffing in the centre and close the edges to cover the stuffing completely. Roll out again into small puris with the help of a little oil. Repeat with the remaining portions and stuffing to make 9 more stuffed puris. Heat the oil in a kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both sides. Drain on absorbent paper. Serve hot with a sweet pickle. Crisp to excellence and spicy to perfection, these Indian poori stuffed with urad dal are a perfect tea time snack. These delicious urad dal puris are often served with a cup of hot tea on a sunny Sunday morning or with a sweet pickle at snack time, to recreate a complete Rajasthan ambience right in your living room! The aroma of the freshly roasted spice powders is what makes these spicy urad dal puri so special. As a variation you can break the puri into small pieces and enjoy it with a spread of green chutney, meetha chutney and lehsun ki chutney along with some whisked curd and a garnish of sev and coriander. Tips for urad dal stuffed puri. 1. Ensure that maida is sieved before use. There should be no lumps. 2. Urad dal has to be soaked for 4 hours. So plan for it in advance. 3. Do not roll the puri very thin, else the stuffing might spill out. 4. Deep fry the puri on a medium flame only. Frying on a high flame might not cook the puri uniformly. Enjoy urad dal stuffed puri recipe | spicy urad dal puri | Rajasthani crispy urad dal poori | Indian poori stuffed with urad dal | with step by step photos.

hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | with 36 amazing images. This scrumptious Rajasthani hare matar ki puri is super tasty as it features a range of flavours and textures. It can be had with breakfast or as a tea-time snack . Learn how to make hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | hari mutter ki puri is an interesting snack in which coarsely-crushed green peas, flavoured with tangy lemon juice, spiky green chillies and aromatic spices, is stuffed into bhatura-like dough, and deep-fried in oil. Every bite of the stuffed green peas puri delights your taste buds. It is so tasty, you can simply serve it with a cup of curds or pickle. Tips to make hare mutter ki puri: 1. Make sure to use fresh green peas and not frozen one. 2. Instead of plain flour you can use whole wheat flour. 3. Semolina is added to make the puri crispy. Enjoy hare mutter ki puri recipe | Rajasthani hare matar ki puri | stuffed green peas puri | with detailed step by step photos.

Khamiri green peas puri is a Rajasthani snack and a rather rich choice for that, since these puris have a scrumptious, semi-spicy green peas stuffing and are deep-fried in ghee.

bhatura (yeast free recipe) | yeast free bhatura | Punjabi bhatura without yeast | instant no yeast bhatura | with 27 amazing images. Punjabi bhatura is a variant of authentic bhatura made with yeast. Learn how to make instant no yeast bhatura. To make bhatura (yeast free recipe), combine all the ingredients ( plain flour, curds, baking powder, baking soda and butter) in a deep bowl, mix well and knead into a semi-stiff dough using enough water cover the dough with a damp muslin cloth and keep aside for 1 hour. Knead the dough well again and divide it into 8 equal portions. Roll each portion of the dough into a 175 mm. (7") diameter thick circle. Heat the oil in a deep non-stick kadhai and deep-fry the bhatura, one at a time on a medium flame, till they puff up and turn golden brown in colour on both the sides. Drain on an absorbent paper. Serve immediately with chole. Bhatura is one of the most famous breads from Punjab. Bhaturas are served at most Punjabi functions and restaurants and the size of a Bhatura could vary a great deal. At a traditional Punjabi restaurant or get-together you can expect very large Bhatura being fried right there before your eyes in a huge kadhai. The term is most often used together with Chole as 'Chole-Bhatura'. The yeast free bhatura is a delicious fried Indian bread made with the same ingredients as its version with yeast. Adding butter to the yeast free bhatura dough makes it softer while the baking soda and baking powder help it to rise and become fluffy. The curd on the other hand helps the Bhatura to rise and adds a slight tangy taste. The resting time of 1 hour is important for the dough of Punjabi bhatura without yeast to rise and in turn puff up while deep-frying. Remember to serve them immediately, else they might turn chewy. Tips for bhatura (yeast free recipe). 1. Also, take care to blot the excess oil from bhatura with a paper napkin before serving. 2. Usually the bhaturas are very big in size but this would require a bigger kadhai and excess oil so to make at home we have made 7" bhatura. 3. Remember that the bhatura will become soggy and chewy if not served hot and fresh.4. If the oil for deep frying is not enough, the bhaturas might not puff up well. 5. The bhatura should be rolled little thicker. Enjoy bhatura (yeast free recipe) | yeast free bhatura | Punjabi bhatura without yeast | instant no yeast bhatura | with recipe and video below.

bedmi puri recipe | urad dal puri recipe | bedmi kachori | urad dal kachori | with 24 amazing images. bedmi puri also known as urad dal puri is a popular North Indian street food in Delhi, UP and Rajasthan. bedmi puris are made from whole wheat dough with a urad dal paste. When you want the crispiest of crisp puris, urad dal puri is the best choice! Reinforcing the whole wheat dough with a paste of soaked urad dal adds bulk and crispness to the bedmi puri while the nigella seeds impart a unique and lingering flavour to them. To make urad dal puri recipe, we have started with grinding soaked urad dal into a smooth paste in a grinder. Transfer to a deep bowl and combine it with whole wheat flour, nigella seeds, oil and salt. Knead into a soft dough. You won't need water for kneading the dough, still you can add if required. Divide and roll into a small circle on a grease rolling board and deep fry until golden brown and crisp. Your bedmi puris are ready. Serve the bedmi puri immediately with the sabzi of your choice preferably a spicy, tangy potato sabzi. This traditional breakfast urad dal puri (Bedmi poori) is also known as bedmi kachori, urad dal kachori, bedvi, or bedami . bedmi puri with aloo sabji is served as a popular breakfast in North India (mostly Delhi and UP). Enjoy bedmi puri recipe | urad dal puri recipe | bedmi kachori | urad dal kachori | with detailed step by step recipe photos below.

poori | puri | plain puri | whole wheat puri | soft poori | with 14 amazing images poori is unleavened deep fried Indian Bread. Simple basic ingredients available in all kitchens of India are used to make whole wheat puri like whole wheat flour, oil, salt and water. The puri is basically a deep-fried snack made with dough. The dough is made of flour, water and salt, sometimes perked up with a few spices or pureed veggies or greens. This dough is then shaped into small discs using a rolling pin and deep-fried. There are many varieties of puris such as plain puri, stuffed ones, and crispy jar snack puris that last for a week. Here we show you how to make poori. To deep-fry poori, heat the oil in a deep kadhai and carefully put 2-3 puris to fry at a time.The oil should neither be too hot or too cold. To check if the oil is at the right temperature or not, drop a small portion of dough in the oil. Puri perhaps one of the most well-known and versatile of Indian foods. It can be eaten for breakfast, snacks or a light meal. They are usually served as a side dish with subzi or curries especially made with potatoes. In Northern region, they are served with sooji halwa while in Western region, they are served with shrikhand or aamras. The most popular breakfast recipe with pooris in India has to be puri bhaji. Fluffy and golden brown whole wheat flour puris are served with a bhaji of potatoes perked up with everyday ingredients like onions, green chillies and lemon juice. Plain Puri is also served at special or ceremonial functions. When I was a child and we would have any function at home where there would be a lot of guests coming in, Puri is one dish that would definitely be on the menu, as poori is easy and quick to make and goes well with most Indian food. During Mango season, we always loved having Puri with Aamras. There are many variations to Puri, like Mango puri, Pudina Puri and Masala Puri. Enjoy how to make poori | puri | plain puri | whole wheat puri | soft poori with detailed step by step photos and video.

spinach puri recipe | palak puri | palak poori | with 22 amazing images. palak puri made using whole wheat flour with the goodness of spinach! Learn how to make spinach puri recipe | palak puri | palak poori | These spinach puris are appetizing and aromatic, they have a vibrant green colour with the goodness of spinach, and the splendid flavour of spices used. These deep fried spinach puri pairs well with all sorts of curries or with a side of yogurt and pickle! Since the palak poori itself contributes a lot of moisture to bind the ingredients, the amount of water required for making the dough will be very less. So, add it carefully. If the dough gets sticky, it will become difficult to roll the puris and they will also get oily. Serve the Spinach Puris hot and fresh, with your favourite subzi. Pro tips to make spinach puri: 1. Adding semolina in the dough makes the puri crispy. 2. Make sure to knead a semi stiff dough for making puri. 3. Instead of oil you can roll the puri using dry wheat flour. Enjoy spinach puri recipe | palak puri | palak poori |with detailed step by step photos.

pudina puri recipe | pudina puri | mint leaves puri | pudina poori | with amazing 17 images. pudina puri is a quick and easy puri variation which tastes heavenly. This irresistible Pudina Puri dough is made of pudina (mint leaves), plain flour and Indian spices which is then deep fried. pudina puri has ingredients that are basic and can be found in our homes easily. We have combined pudina, cumin seeds, green chillies, lemon juice, sugar and salt along with water in a blender and blend into a course paste. You can also roughly or finely chop and add the mint leaves if you wish. Further we, have combined plain flour, prepared mint paste, oil which make the puri soft and knead it into a stiff dough. Next, we have divided the dough and rolled it into small circles and deep fried them until they puff up and are golden brown from all the sides. The oil should neither be too hot or too cold. To check if the oil is at the right temperature or not, drop a small portion of dough in the oil. If it comes up quickly, the oil is too hot and this would brown the puri quickly. If it takes a lot of time, the oil is not hot enough and this would make the masala pudina puri absorb a lot of oil. Gently press the puri with the slotted spoon to get a fluffy pudina puri. mint leaves puri adds up to my comfort food meal when had along with pindi chole, the combination is mind-blowing. I usually make this on Sunday for brunch. Also, you can pack and carry along in your tiffin. pudina puri recipe dough is pepped up with myriad ingredients like mint leaves, cumin seeds and lemon juice, gives rise to tasty and aromatic puris that are so flavourful that they can be served with just a bowl of raita, or an elaborate Subzis / Curries too, depending on the occasion. Enjoy pudina puri recipe | pudina puri | mint leaves puri | pudina poori | with detailed step by step recipe photos and video.

bread bhatura recipe | no yeast bhatura | instant bhatura with bread | with 20 amazing images. bread bhatura recipe | no yeast bhatura | instant bhatura with bread is an equally flavourful Indian bread as the bhatura made with yeast. Learn how to make no yeast bhatura. To make bread bhatura, combine the bread slices and enough water in a deep bowl and keep aside for 1 minute. Squeeze out all the excess water from the bread slices by pressing it between your palms. Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Cover the dough with a damp muslin cloth and keep aside in a warm place for 30 minutes. Then knead the dough again and divide it into 6 equal portions. Roll each portion of the dough into a 125 mm. (5") diameter circle without using any flour for rolling. Heat the oil in a deep non-stick deep pan and deep-fry the bhatura, one at a time on a medium flame, till they puff up and turn golden brown in colour on both the sides. Drain on an absorbent paper. Serve immediately. This instant bhatura with bread recipe shows you the means to make perfectly tasty bhaturas without having to lose your sleep over yeast! Instead, we have used a dough of bread, refined flour and whole wheat flour in just the right proportions. Remember that there is a resting time of half an hour for the dough to become pliable and soft enough to make yummy bread bhaturas, so plan accordingly. Serve this yummy no yeast bhatura with pindi chole or dahiwali aloo ki subzi. Tips for bread bhatura. 1. Ensure to smoothen the dough and make smooth dough balls so rolling is easier. 2. If you wish you can also make fresh bread crumbs by blending the bread slices in a mixer. 3. When you fry the bhatura, ensure to have enough oil in kadhai. If the oil is less, the bhatura will not puff up and instead absorb more oil. 4. Serve these bhatura immediately, else they might turn chewy. Enjoy bread bhatura recipe | no yeast bhatura | instant bhatura with bread | with step by step photos.

Sweet Kand Puri is a quick and easy recipe that will keep your tummy happy on a fasting day without breaking any rules! Kand or purple yam is a winter root veggie, which arrives conveniently during the Maharashtrian month of Margashis, when fasting for five Thursdays is said to please Goddess Parvathi and bring good luck, happiness and prosperity to married couples. To keep yourself satiated and energetic even when you fast, you can take these energy-packed Sweet Kand Puris. Simple yet delicious, these puris made of sweet kand and rajgira flour have a mild sweetness, which is very enjoyable. You cannot roll these puris with rolling pins. You have to press slightly with your fingertips. It is a bit difficult, but you will get it right with a bit of practice. You can also try other recipes like Faraali Misal and Upvaas Thalipeeth .
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