Ragi Puris

Soft puris made from finger millet flour

Servings: 4


Soft puris made from finger millet flour


To serve


  1. Boil, peel and mash potato. In a mixing bowl put mashed potato, ragi flour, hing, chilli powder, chaat masala, salt. Mix well once.

  2. Add required warm water and knead to a soft dough. Do not keep the dough aside for long as it tends to dry.

  3. Heat oil in a kadai/ wok to deep fry.

  4. Divide dough into equal portions and shape into balls. Roll out gently into small puris by dusting with more flour as needed.

  5. Slide the puris, one at a time, into hot oil gently and fry till golden. Drain on absorbent paper.

  6. Serve hot with any spicy chutney.


Fry one puri at a time. As it fries, press the puris gently with slotted spoon to puff them a bit, like you do for regular puris.
The dough can be very soft & so handle gently as you roll out & immerse into oil. You can keep rolled out puris in the ladle & then immerse into hot oil to avoid puris from breaking.

Adapted from Chef Harpal S

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