Locha Puri | Whole wheat Locha Poori Recipe | How to make soft, fluffy, and oil-free plain puri
Puri is a round-shaped small deep fried puffed Indian bread made from whole wheat flour, oil salt, and water. It is a popular Indian food eaten during meals or breakfast. It has a soft, smooth, puffy, and melt-in-mouth texture.
In the Locha puri recipe, prepare a firm dough with whole wheat flour, salt, oil, and water. Divide the dough into small portions and Roll out into small circles using a rolling pin and then deep-fried in oil until golden brown. The puri will puff up like a ball, drain it, and it is ready to serve. Follow the steps and instructions of the Puri recipe properly to make each puri to puff up, and it doesn’t absorb oil while deep-frying which makes it healthier to eat.
Whenever any guest arrives for lunch/dinner or if there is a celebration/party at my home, I always keep poori on my menu, because everyone likes it, and goes well with all Indian curries. It is kid-friendly too. When we want to prepare food in a large batch, Locha Puri Recipe is easy and quick to make, unlike Roti, paratha, or naan.
Traditionally, it was served only during ceremonial functions, special occasions, or festivals.
Serve poori hot or cold as per liking.
You can serve this aata poori hot with any savory Indian curry, stir fry sabzi, bhaji, mix daals, pickles in your lunch, or dinner. It is a versatile and popular Indian food.
Puri pairs great with sweet dishes like Doodh Pak, Kheer, Suji Halwa, or Aamras.
I love to eat puri with a bowl of shrikhand. Try it. I am sure you will like it too!
You can also eat this during breakfast with your tea or coffee.
I like to carry puri with some suki bhaji (dry potato stir fry) and sweet mango pickle (chunda) while traveling.
Here is the video recipe of the Locha Puri Recipe :
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Here are some of the Indian veg dishes to pair up with Puri:
Try this Whole wheat Locha Poori recipe and let me know how it turned out in the comments section. If you have any questions, then please comment below. I would love to answer them. Share this with your family and friends and make sure you follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates. Happy Cooking!!
Here is the recipe card of the Locha Puri Recipe :
- Aata / Whole wheat flour - 1 ½ cup
- Salt - 1 tsp, according to taste
- Oil - 1 tsp
- Water - ⅓ - ½ cup or as per need
- Oil for frying
- In a mixing bowl, add flour, salt, and 1 tsp of oil.
- Mix them well.
- Now add water gradually and make a smooth firm dough not too soft not too stiff.
- Do not make a very soft dough like chapatis.
- Cover it and let it rest for 20-30 min.
- After 30 min, on the gas-stove, start heating oil in deep Kadai for frying.
- Pinch out marble size dough, make a smooth ball.
- Flatten it and roll out thin puri.
- Grease with oil if facing difficulties while rolling.
- Similarly, prepare another 3-4 puris.
- Fry them in hot oil.
- Puris will puff up automatically.
- Flip them and cook properly from another side too.
- Take them out using a slotted spoon.
- The same way make all puris.
- Roll them and fry them in small batches.
- Do not stack rolled puris, they will dry out and will not get desired soft puris.
- If puris are not puffing up automatically, gently press them down in an oil using spatula.
- If the oil is not hot enough, puris will not puff up.
- Similarly, prepare all the puris. Serve hot or store them in a casserole for further use.