Why it works: Flour and ghee work together. They rank in the top 35% of all ingredient pairs, and cooks put them together in 539 recipes. The science ↓
Puris
Makes 18Ingredients
Directions
Make the dough
Knead on a lightly floured surface until smooth.
Cover with plastic wrap and set aside for 50 minutes.
Divide into 18 portions and roll each into a 14 cm (5 ½ inch) circle.
Fry and serve
Heat 3 cm (1 ¼ inch) oil in a deep frying pan until moderately hot; fry one at a time, spooning oil over until they puff up and swell.
Cook on each side until golden brown. Drain on paper towels and serve immediately. Makes 18.
Nutrition, whole recipe (rough)
Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Flour + gheetop 35% of all pairsSmell alikelowCooked together539 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Whole meal flour
- Forms the main structure of the dough and gives the bread its body.
- Ghee or oil
- Rubbed into the flour to add fat, tenderising the dough and adding richness.
- Water
- Hydrates the flour so it forms a dough that can be kneaded and rolled.
The step that matters
Frying the puri in hot oil. The oil must be moderately hot so the dough heats quickly, turns steam into pressure and puffs. If the oil is too cool, the puri absorb grease and stay flat; if too hot, they brown before cooking through.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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