Theek Puri - Spicy Puri

Recipe by
Total Time:
60-90 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

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  • 1 cup - (200 ml) whole wheat (atta) Indian standard measuring cup of 200 ml / 8 oz capacity
  • 1 tsp - sooji (rawa)
  • 1 green chilli, very finely chopped
  • 2 tbsp - fresh mint leaves ( chopped )
  • 1 tbsp - coriander leaves ( chopped )
  • 1/2 tsp - cumin seeds (jeera)
  • 1/2 tsp - ajwain (carom seeds)
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - salt
  • 1/4 tsp - sugar
  • 1/2 - 3/4 cup - water
  • 250 ml - oil( for frying)

How to Make Theek Puri - Spicy Puri

  • In a bowl, mix atta, sooji, chopped green chilli, mint - coriander leaves, ajwain, turmeric powder, sugar and salt.
  • First add 1/2 cup water and later adjust with remaining water to make dough (if using Aashirvaad atta, it requires 3/4 cup water). Dough should be just like the puri dough.
  • Keep aside in an airtight container for one hour or cover the container with a wet cloth.
  • Divide puri dough into 12 portions and make balls.
  • Flatten them to make rounds / puris (5 inches in diameter).
  • Sprinkle little dry flour when making puris. Make perfect shape with the help of a medium size inverted soup bowl / katori or with a sharp lid.
  • In a karahi / frying pan, heat oil. Reduce to medium heat and wait for 2 minutes. Do not fry on high heat it will get brown colour immediately.
  • Fry puri one at a time till it puffs up. Turn over till both sides are light golden in colour.
  • Drain on paper towels to absorb extra oil and serve hot with dal or any north Indian gravy dishes / aloo ki bhaji of your choice.
  • Recipe Courtesy: Niya's World