Protein Atta Puri Recipe – Soft & Nutritious Puri

Puris are a festive favorite in most Indian homes, but regular refined-flour puris don't offer much nutritional value. This protein atta puri recipe gives you the same soft, puffed-up puris your family loves — with extra protein going into every batch, thanks to Gourmet Staples Protein Atta.

Prep time: 15 mins | Cook time: 15 mins | Makes: 12 puris

Ingredients:
1.5 cups Gourmet Staples Protein Atta
1 tbsp semolina (sooji), optional for extra crispness
1/2 tsp salt
1 tsp oil (for dough)
Water, as needed
Oil, for deep frying

Method:
1. In a bowl, mix Protein Atta, semolina, and salt.
2. Add 1 tsp oil and rub it into the flour with your fingers.
3. Slowly add water and knead into a firm, smooth dough — slightly stiffer than roti dough.
4. Cover the dough and rest for 15–20 minutes.
5. Divide the dough into small equal balls. Roll each into a small circle, about 3–4 inches in diameter.
6. Heat oil in a kadhai on medium-high flame. Once hot, gently slide in a rolled puri.
7. Press lightly with a slotted spoon so it puffs up. Fry until golden on both sides.
8. Drain on a paper towel and serve hot with aloo sabzi or curd.

Why This Recipe Works:
Because protein atta absorbs oil differently than maida, these puris stay light while giving you a nutritional edge over the traditional version — ideal for festive meals or a weekend brunch.

FAQs:

Why is my protein atta puri not puffing up?
Make sure the dough is firm (not soft like roti dough) and the oil is hot enough before frying — this helps the puri puff properly.

Can I make protein atta puri healthier by baking instead of frying?
Yes, you can bake them at 200°C for 10–12 minutes, though the texture will be closer to a papdi than a traditional puri.

How long do protein atta puris stay fresh?
They taste best fresh but can be stored in an airtight container for up to 2 days.