Quick and Easy Indian Fry Bread Recipe

By : | 0 Comments | On : February 26, 2015 | Category : Blog


Indian fry bread is also known as ‘poori’ or ‘puri’ in Hindi and is sometimes referred as ‘Indian Tacos’. Indian fry bread recipe’s are easy to prepare and can be eaten alone or with any kind of gravy. They can be prepared plain or stuffed with interesting ingredients that will make you a hit at any party. The best thing about them is that they can be made in almost no time.

Here is an interesting potato Indian fry bread recipe that you can make as a snack or for lunch or dinner:


Refined flour – 2 cups

Salt – 1 ½ teaspoons (adjust to your liking)

Water to knead the dough (at room temperature)

Hot oil – 2 tablespoons

Oil for frying

For the filling:

2 medium size potatoes – boiled and peeled

Salt – ½ teaspoon

Carom seeds – ½ teaspoon

Cumin seeds – ½ teaspoon

Red chili powder – 1 teaspoon

Turmeric powder – ½ teaspoon

Garam masala – 1 teaspoon


Take a large plate to knead the dough.

Spread the flour on the plate and make a well in the middle.

Pour the hot oil in the middle of the well and using a fork, mix the flour and oil. (Be careful not to touch it otherwise you might burn yourself.)

Once you get a crumbly mix, leave it aside to rest.

In the meantime, take the boiled and peeled potatoes and mash them.

In a small frying pan, pour 2 tablespoons of oil and heat.

Add the cumin seeds and carom seeds to the oil and once the seeds start change color turn the heat off.

Add red chili powder, turmeric and the garam masala to it.

Pour the mix over the potatoes, add the salt and mix well.

Make small balls of the mix (the size will depend on how big you want the fry bread to be). For fry bread of 4 inches in diameter, make potato balls using 1 teaspoon of the mix for the filling. Cover with a cloth or plate and set aside.

Take the rested dough and add salt to it.

Now add some water (2 tablespoons each time) to the flour mix and start kneading the dough.

Knead the dough until it achieves a rolling consistency. Don’t make it too soft otherwise the filling will fall out.

Make small portions of the dough and roll them out with a rolling pin. They should be 1/8 of an inch thick.

Place the potato ball in the center of the rolled out dough and make a ball. Don’t knead it again, just cover the sides.

Now, roll out the balls into ¼ inch thick patties.

When the oil is smoking hot, turn down the heat, put the patty in the oil and fry for a few minutes until golden brown on both sides.

Serve hot with tomato or tamarind chutney and pickle.


Source by Anukriti B Parsai

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