Can I make the puri dough ahead of time?
Yes, you can prepare the puri dough up to 4 hours in advance and store it covered in the refrigerator. Let it come to room temperature before rolling and frying.
BREAKFAST
Nepalese Puri with Ghugni (Fried Bread with Chickpea Curry)
Begin your day with an authentic taste of Nepal! This recipe guides you through creating light, golden puri (fried bread) perfectly paired with a rich, aromatic ghugni (chickpea curry). It's a truly satisfying and flavorful breakfast or brunch experience.
HOW TO MAKE IT
Let's cook.
01
To prepare the puri dough, combine 2 cups all-purpose flour and 1/2 teaspoon salt in a large bowl. Gradually add 1/2 cup warm water, mixing until a firm dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.
02
For the ghugni, heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add 1 tablespoon ginger-garlic paste and sauté for 1 minute until fragrant. Stir in 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala. Cook for 30 seconds, stirring constantly.
03
Add 1 cup diced tomato to the pot and cook for 5 minutes, stirring occasionally, until softened. Stir in 1 can drained and rinsed chickpeas, 1 cup water, and 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
04
While the ghugni simmers, divide the puri dough into 12 equal portions. Roll each portion into a small, thin disc, about 4-5 inches in diameter.
05
Heat 3 cups vegetable oil in a deep pan or kadai over medium-high heat until it reaches 350°F/175°C. Carefully slide one puri disc into the hot oil. It should puff up immediately. Gently press down with a slotted spoon to help it puff evenly.
06
Fry the puri for 30-45 seconds per side, until golden brown and puffed. Remove with a slotted spoon and place on paper towels to drain excess oil. Repeat with the remaining puri discs.
07
Stir 1/4 cup chopped fresh cilantro into the ghugni. Serve the hot puri immediately with the warm ghugni.
About This Recipe
Begin your day with an authentic taste of Nepal! This recipe guides you through creating light, golden puri (fried bread) perfectly paired with a rich, aromatic ghugni (chickpea curry). It's a truly satisfying and flavorful breakfast or brunch experience.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra fluffy puri, ensure your oil is hot enough (350°F/175°C) before frying. If the oil isn't hot enough, the puri will absorb too much oil and become greasy. If it's too hot, they'll brown too quickly without puffing. A small piece of dough dropped into the oil should sizzle and rise immediately.
Easy Substitutions
You can substitute canned chickpeas with 1 1/2 cups cooked dried chickpeas. For a gluten-free option, use a gluten-free flour blend for the puri, though the texture may vary. If you don't have ginger-garlic paste, use 1 tablespoon minced fresh ginger and 1 tablespoon minced fresh garlic.
Storage & Reheating
Puri is best enjoyed fresh, as it loses its crispness quickly. Ghugni can be stored in an airtight container in the refrigerator for up to 3 days. Reheat ghugni gently on the stovetop or in the microwave.
Serving Suggestions
Serve this Nepalese Puri with Ghugni as a hearty breakfast or brunch. It pairs wonderfully with a side of plain yogurt or a simple cucumber salad. For an authentic experience, enjoy it with a cup of Nepalese milk tea (chiya).
Common Mistakes
1. Not kneading the puri dough enough: This results in puri that don't puff properly. Knead until smooth and elastic. 2. Oil not hot enough: Puri will be greasy and dense. Ensure oil is at 350°F/175°C. 3. Oil too hot: Puri will burn quickly on the outside and remain raw inside. Monitor temperature carefully. 4. Rolling puri too thick or thin: Too thick, they won't puff; too thin, they'll become crispy like crackers. Aim for an even, medium thickness. 5. Overcrowding the pan: Frying too many puri at once lowers the oil temperature, leading to greasy results. Fry one or two at a time.
Frequently Asked Questions
What if I don't have garam masala?
While garam masala adds a distinct flavor, you can omit it or use a pinch of allspice and a dash of black pepper as a substitute in the ghugni.
Can I make the ghugni spicier?
Absolutely! Add 1/2 to 1 teaspoon of red chili powder along with the other spices, or garnish with finely chopped green chilies.
MORE TO KNOW
The secret to perfectly puffed puri lies in the dough's consistency and the oil's temperature. The dough should be firm but pliable, not sticky. Kneading it well develops the gluten, which helps the puri puff. When frying, the hot oil instantly cooks the outer layer, trapping steam inside and causing the puri to inflate. If your puri aren't puffing, check your oil temperature and ensure your dough is rolled evenly and not too thick or thin.
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