Fluffy Wheat Flour Puri with Spiced Chickpea Filling

Ingredients

• 3 cups Whole Wheat Flour (All‑purpose atta, sifted)
• 0.5 cup Semolina (Suji) (Fine grade, adds crispness)
• 1 tablespoon Granulated Sugar (Adds subtle sweetness, not noticeable)
• 1 tablespoon Salt
• 0.5 tablespoon Ajwain (Carom Seeds) (Ground by hand for best flavor)
• 2 tablespoons Desi Ghee (Used in dough for richness and longer shelf‑life)
• 1 cup Water (Lukewarm, adjust as needed)
• 0.5 cup Boiled Chickpeas (with skins) (Cooked until soft, skins left for texture)
• 2 pieces Green Chilies (Finely chopped, adjust heat to taste)
• 2 tablespoons Coriander Leaves (Fresh, chopped)
• 1 tablespoon Mint Leaves (Optional, finely chopped)
• 1 tablespoon Kashmiri Red Chili Powder (Mild color, not too hot)
• 0.5 tablespoon Chaat Masala
• 0.5 teaspoon Asafoetida (Hing) Powder (Use sparingly)
• 1 tablespoon Fennel Seeds (Coarsely ground)
• 1.5 teaspoons Garam Masala
• 1 tablespoon Coriander Powder
• 0.5 tablespoon Roasted Cumin Powder (Bhuna jeera)
• 1 tablespoon Fresh Ginger (Grated)
• 1 tablespoon Desi Ghee (for stuffing) (Adds richness to the filling)
• 2 cups Vegetable Oil (For deep frying, neutral flavor)

Instructions

1. Prepare and Rest the Dough

   In a mixing bowl combine whole wheat flour, semolina, sugar, salt and ground ajwain. Add the 2 Tbsp desi ghee and rub it into the dry mix until it resembles coarse crumbs. Gradually pour lukewarm water and knead into a smooth, slightly stiff dough. Cover with a wet kitchen towel and let rest for 15‑20 minutes.

   Time: PT30M

2. Make the Spiced Chickpea Filling (PT)

   In a bowl mash the boiled chickpeas with their skins. Add finely chopped green chilies, coriander leaves, optional mint, grated ginger and all the dry spices (Kashmiri chili powder, chaat masala, hing, fennel, garam masala, coriander powder, roasted cumin). Mix in 1 Tbsp desi ghee until a cohesive stuffing forms. Store in the refrigerator for at least 10 minutes before using; it keeps up to a month.

   Time: PT15M

3. Shape and Fill the Puris

   Divide the rested dough into equal balls (about the size of a golf ball). Lightly oil the work surface, flatten each ball with your palm, drizzle a few drops of oil, and roll into a 4‑5 inch circle. Place a heaping teaspoon of the chickpea stuffing in the centre, bring the edges together, pinch to seal, and gently roll again to a thin disc, being careful not to tear.

   Time: PT30M

4. Deep Fry the Puris

   Heat vegetable oil in a deep pan to about 180 °C (350 °F). Slide a few puris gently into the oil; they should sizzle immediately. Press lightly with the slotted spoon to help them puff. Fry until golden and crisp, turning 2‑3 times for even crispness. Remove with the slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 180°C

5. Serve

   Serve the hot puris immediately with green chutney, pickle, or a bowl of raita. They can also be stored and reheated later.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g