How to make soft, fluffy and crispy puris this Kanjak: Fool-proof tips

by

New Delhi: Kanjak is the most celebrated day after 9 days of Navratri fasting for the people who celebrate it. It is a day of sacred devotion and love for Maa Durga, where in each household, kala chana, puris and suji halwa are made to symbolise devotion, purity, abundance, and gratitude. While each element carries its own significance, the puri remains the heart of the meal, representing prosperity and completeness. Preparing the perfect puri is not just a kitchen task but a ritual every home cook wants to get right for the little girls visiting as Kanjaks.

Good puri is not a task, but requires only a few mindful techniques to prepare soft yet fluffy, light and crispy puris with a perfect golden finish. Here’s your complete guide to making flawless puris this festive season, with proportions, tips, significance, and smart cooking secrets every home cook will love.

How to make soft puri at home

Ingredients (For 15–18 Puris)

  • 2 cups whole wheat flour (atta)
  • 1 tbsp semolina (sooji/rava) for crispness
  • 1 tbsp oil or ghee for kneading
  • ½ tsp salt (optional, depending on fasting customs)
  • Water as required
  • Oil for deep frying

Method to prepare:

  1. Mix flour, semolina, and salt in a bowl.
  2. Add oil or ghee and rub it into the flour for softness and puffiness.
  3. Add water slowly and knead a tight, firm dough.
  4. Cover the dough with a damp cloth and rest it for 10–12 minutes.
  5. Divide the dough into small lemon-sized balls.
  6. Lightly grease the rolling board and roll each ball into a medium-thick puri.
  7. Heat oil on medium-high flame; test by dropping a small dough piece, and it should rise instantly.
  8. Slide a puri into the hot oil and press gently with a slotted spoon to help it puff.
  9. Flip once, fry till golden, and place on a tissue-lined plate.

Tips to get perfect puri

  1. Add a spoon of semolina for extra crispness.
  2. Use slightly warm water for kneading; it binds the dough better.
  3. Resting the dough is essential; it relaxes the gluten.
  4. Keep the dough covered at all times.
  5. Roll puris evenly; uneven puris won’t puff.
  6. Fry one or two puris at a time for the best results.
  7. Always fry in medium-high heat—not smoking hot, not low.

Making perfect puris at Kanjak can be simple yet mindful by using the right techniques and proportions for the festive devotion.