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A batch of vegan puris

A batch of Vegan Puris

Puri, A Vegan Version of the Delicious Indian Bread

This Vegan recipe for puri is based on the original Puri Recipe on this website. This recipe was shared by my friend Suchilla Leslie.

For the vegan version I substituted the butter with vegan butter and I used iced water instead of milk. The rest of the steps are the same. I have to say that I am very pleased with the results. The puris are soft and tasty. They also makes an excellent accompaniment to Patha.

If you are trying to cook puri for the first time, I suggest that you add just about 4 pieces of dough into the oil at a time until you get used to this. This is because you have to turn the puris very quickly so that they do not get crispy. The puris will swell up and as they do, you need to turn them over quickly. Then scoop them up and lay them out on a dish with paper towels.It does help to remove excess oil.

Here is the Vegan Puri recipe. Before frying, make sure that you have all the spoons, dish, paper towels all within reach.


  • 2 cups all purpose flour
  • ½ tsp. salt
  • 1 pinch sugar
  • 2 teaspoons baking powder
  • 4 tblsp. soft vegan butter,(if you do not have vegan butter then do use butter or ghee
  • ¾cup iced water
  • canola oil, or the oil that you prefer, for deep frying


  • Sift dry ingredients
  • Rub in vegan butter or regular butter/ghee
  • Add water. If dough is too dry, do add more water, a little at a time, to make soft dough
  • Knead dough for about 5 minutes
  • Divide dough into 4 balls
  • On a bread board, using a rolling pin, roll one ball at a time or
  • You may choose to make several small ping pong sized balls and roll them individually
  • When rolling dough, dust the board as well as the rolling pin with flour. You may repeat this to make rolling easier. It prevents the dough sticking to the board or rolling pin
  • It is less time consuming to roll one large ball, then cut them into rounds, diamond shapes or rectangles
  • When you roll the puris, lightly dust flour on the surface of the tray that will hold the puris once you have shaped them
  • When the tray is full, simply top it with a layer of cling wrap or lunch wrap. Then add new puris that are cut, on the layer of cling wrap. You may choose to just use another tray
  • When all the puris are rolled, heat oil
  • Get all your tools, such as a slotted spoon, some spoons or forks to turn the frying puri, paper towels and a container to receive the fried puris. You have to work quickly so make sure all this is in place before you begin frying
  • The oil should be between a high-medium temperature. Test a small piece of dough. It should sizzle
  • Now fry the puris, about 4 at a time to begin with
  • The puris will swell up, quickly turn to fry the other side and remove with a slotted spoon. The puris should not brown. Press with another spoon to drain oil. Keep in a container which is lined with paper-towel
  • When all puris have been fried, top with a paper towel & cover. This helps to keep the puris soft
  • Serve with your favorite curries or with Delicious Patha
puris laid on papertowel to absorb oil

Fried puris placed on papertowels to absorb oil

Fried Puris being scooped from oil in large ladle with holes

Puris being removed from oil in a large ladle with holes

puris frying

Puris frying in hot oil

puri dough rolled and shaped

The Puri dough, rolled & then cut into round shapes

puri dough

The Puri dough formed by mixing all ingredients. Then divided into 4 balls of dough, for easy rolling & shaping

An image of a rolling pin to indicate a different segment

If you have any questions or would like to add a recipe of your own, email me, Nirmala, at

I will be happy to help in any way I can. The site will be regularly updated with tasty recipes, hints and tips. You can also reach me via the Contact Form

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