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

Ingredient Substitutions

• Instead of Whole Wheat Flour: All‑purpose flour
• Instead of Semolina (Suji): Fine cornmeal
• Instead of Granulated Sugar: Honey (use less)
• Instead of Salt: Sea salt
• Instead of Ajwain (Carom Seeds): Dry fenugreek leaves
• Instead of Desi Ghee: Unsalted butter, vegetable oil (but texture changes)
• Instead of Boiled Chickpeas (with skins): Mashed boiled black-eyed peas
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Coriander Leaves: Cilantro
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Chaat Masala: Amchur powder + cumin
• Instead of Asafoetida (Hing) Powder: Garlic powder (different flavor)
• Instead of Fennel Seeds: Anise seeds
• Instead of Garam Masala: Curry powder
• Instead of Coriander Powder: Cilantro seed powder
• Instead of Roasted Cumin Powder: Ground cumin
• Instead of Fresh Ginger: Ginger paste
• Instead of Desi Ghee (for stuffing): Unsalted butter
• Instead of Vegetable Oil: Canola oil, sunflower oil

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Deep Frying Pan or Kadai
• Slotted Spoon
• Kitchen Towel
• Plate
• Measuring Cups
• Measuring Spoons
• Knife
• Cutting Board
• Mortar and Pestle or Spice Grinder (optional)

Critical Steps — Do Not Skip

• Resting the dough for 15‑20 minutes
• Sealing the stuffing securely to avoid leakage
• Maintaining oil temperature at ~180 °C for proper puffing

Chef Tips from the Video

• Use a wet cloth to cover the dough; a dry cloth will dry it out.
• Ground ajwain adds a subtle aromatic note that complements the chickpea filling.
• For extra crispness, sprinkle a few drops of oil on the rolled puri just before frying.

Troubleshooting

Storage

Refrigerator: Stuffing: up to 30 days in an airtight container. Cooked puris: 2‑3 days in a sealed container; reheat before serving.

Freezer: Puris can be frozen for up to 1 month; thaw and reheat in a skillet. Stuffing also freezes well for up to 2 months.

Room temperature: Freshly fried puris are best served hot; they stay crisp for up to 2 hours at room temperature.

Make-Ahead Tips

• Prepare the chickpea stuffing a day ahead and keep it refrigerated.
• The dough can be refrigerated for up to 24 hours; bring to room temperature before shaping.

Frequently Asked Questions