Thikhi Puri - Small, spicy, fried chapatis!

Today, I will be showing you how to make 'Thikhi Puri' which is a common snack eaten while drinking spicy, flavourful, Indian 'Chai' (tea), commonly in the morning for breakfast. Of course, you can eat these puris with other Indian dishes if you so wish or on their own as a snack as well, depending on how flexible you would like to be!

A picture of the final product:

So let's get right to it, shall we? ;)


1.5 normal size coffee mug wholemeal flour
1 serving spoon grated ginger
2 tsps ground green chillies
1.25 tbsp salt
1 tsp whole cumin seeds
0.5 tsp ajwain seeds
0.25 tsp turmeric
5 tbsps sunflower oil
warm water to combine the ingredients

(the salt and chillies can be adjusted according to your taste and most Indian ingredients can be bought at your major, local supermarket or at the local Indian shops)


1. In a dish, work in all the ingredients, with your hands, into the flour apart from the warm water. Make sure all the ingredients have been mixed in properly; this should result in a crumbly texture. Be careful while working in the green chillies, you may find it easier to mix this in with a spoon 1st (before rubbing them into the flour with your fingers) especially if you have sensitive skin, as chillies are extremely strong and may cause a burning sensation to your hands.

2. Add enough warm water to the flour mixture, slowly and gradually, to form a soft dough so that you will be able to roll out the dough into 2mm thick discs without using any flour to help to roll them out. So, don't make the dough too soft. Once you form a large, soft, dough ball, cover it in the dish and let it rest for 20 minutes.

3. Make sure you wash your hands thoroughly after forming the dough to prevent the effect of the green chillies getting anywhere else especially into your eyes!

4. Roll out the dough into 2mm discs of about a 6cm diameter. Roll out about 4 to 5 puris at a time.

5. Heat some oil in a large frying pan and make sure there is enough hot oil in the pan to cover the puris entirely while frying. The oil should be about 3cms deep. Obviously, please check this BEFORE you heat the oil!

6. Place the rolled out puris into the hot oil and  fry until they rise and are only slightly golden in colour. Keep the oil on a medium to slightly high heat. Take the fried puris out onto kitchen roll placed in a plate/colander to drain any excess oil.

7. You must continue to adjust the heat of the oil if it gets too hot. You will be able to tell if the puris start getting too golden brown, bordering on brown in colour!

8. Let the puris cool down slightly and eat warm with Indian 'Chai'.

'Til next time...enjoy! 
Bon appetit! xx


  1. They sound delicious and will definitely want to try them out! :)

  2. Do let me know how they turn out when you make them :)


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