Puri is an Indian bread that is light and crispy and typically served with many dishes. This puri recipe is so good, simple, and versatile that it can be relished at breakfast, lunch, or dinner. In this puri recipe, the first and foremost thing to do is to prepare the dough, which requires whole wheat flour, salt, and water. The dough must be smooth, soft, and knitted. Small portions are rolled into flat, round shapes. Frying is one of the crucial steps involved in Puri's recipe. The rolled-out puris are deep-fried in hot oil until they puff up and become golden brown. Because of the frying technique, the puris come out light and crispy from the outside while soft on the inside. Puri is mainly served on the side of potatoes-soaked curry, aloo sabzi, chana masala, or even sweet dishes like halwa. This food allows so much versatility that it has become one of the staple items in Indian cuisine during festivals, special meals, or just about daily meal consumption. The secret of making ideal puri is attaining the proper dough texture, followed by perfect frying. If the ingredients used are simple and the method applied correctly, then anyone can try making delicious puris, which goes well with any traditional Indian cuisine.

• 250 gms spinach
• 1 1/2 tsp salt
• Atta
• 6 tsp milk
• Onion
• Cooking oil

• Take 2 cups whole wheat flour (atta) in a large mixing bowl. You can also use all-purpose flour (maida) or both in a mixture to get a little different texture, but puri made with whole wheat gives a better taste and is more authentic.
• Put about 1/2 teaspoon of salt on the flour.
• Add 1 tbsp of oil or ghee to this flour to make the dough a little richer. This is unnecessary, but it keeps your puris a bit softer from the inside and has a richer taste.
• Slowly pour small amounts of water into the flour mix. But remember to mix water in parts so that the dough does not turn too sticky and is very dry. Note that the flour you use or the humidity level in your kitchen can change the water needed, but roughly 3/4 cup. You want a dough that is firm but not too elastic.
• When kneading the dough properly, you will get soft puris.
• Knead the mixture for 5-7 minutes or until it becomes an elastic and pliable dough.
• When the dough is done, it is time to cool the dough and cover with a wet towel for 10-15 minutes.
• This resting time helps the gluten in the flour to relax, so not only is it easier to roll out without any spring back, but it also makes for a lighter puri when fried.
• After the dough has been rested, divide it into equally small portions (the best measurement will be balls a little larger than a golf ball).
• This should allow you to create 12-15 small balls of dough.
• Roll out one dough ball into a small circle with a rolling pin, then slightly flatten it. Make sure you do not roll it to thin else the puri will not puff up.
• Repeat with the remaining dough balls, and place the rolled-out puris on a plate (make sure they don't overlap or they will stick together). In another deep pan or kadai, heat oil. In either case, make sure that the oil is hot but not smoking, as if overheated the puris will burn before they puff up properly. The best way to know is by drop a small piece of dough in the oil, if it rises to the top as soon as you put it in then your oil is ready.
• Now carefully slide one rolled out puri to this hot oil.
• Lightly press it with a slotted spoon so that it puffs up.
• Deep fry the puri on both sides until light golden brown in color and turn once during the process.
• Each puri will take about 30-40 seconds if the temperature is right.
• After both sides cooked, take it out with slotted spoon and place it over paper napkin to remove extra oil.
• Make all puris in the same way and repeat the process of frying each.
• Dig into the obviously delicious puris with favorite aloo sabzi, chole, or halwa.
• If you enjoyed this recipe of Puri, don't forget to share it with your friends and family.