Make the Dough

• In a mixing bowl, combine the flour, baking powder, and salt. Gradually add water while kneading until a soft, smooth dough forms. Avoid overmixing. Once fully combined, use your knuckles to gently press and even out the dough’s texture, turn it over, and repeat. Rub with a little oil or butter if desired. Cover with a kitchen towel and allow it to rest while you prepare the filling.

Cook the Potatoes

• Peel and wash the potatoes thoroughly. Cut each in half lengthwise, then dice into large chunks. Place the diced potatoes into a saucepan with 8 cups of water. (You may add salt if desired.) Bring to a boil over high heat, then reduce heat to medium and cook for 30–40 minutes, or until tender but not overcooked. Drain and transfer to a large bowl. Set aside.

Prepare the Aromatics

• While the potatoes are cooking, finely mince the garlic, culantro (bandhania), and hot pepper using a food processor or mortar and pestle. (Onion is not used in this recipe.)

Make the Filling

• Add the minced aromatics, cumin, and salt to the bowl of cooked potatoes. Mash everything together using a fork until smooth and lump-free. For added flavor, mix in additional finely chopped bandhania and hot pepper if desired.
• Time-saving tip: A potato ricer can quickly mash and peel the potatoes at once for a smoother filling.
• Once mixed, divide the filling into 8 equal portions and shape into balls.

Assemble the Puri:

Divide the Dough

• Using your hands, divide the rested dough into 8 equal pieces. (I usually form two large balls, then divide each into four. This avoids reshaping and saves time.)

Fill the Dough

• Lightly flour your work surface. Flatten one dough ball into a 4-inch disc using your fingers. Place one ball of the potato filling (or about 3 heaping tablespoons) in the center. Bring the edges of the dough up and over the filling to meet in the center. Pinch the seams together to seal, then twist gently to secure the filling.

Flatten and Roll

• Place the filled dough on a floured surface and press gently with your palm to flatten. Then roll it out into a 7–8 inch round using a floured rolling pin.

Work in Batches

• Continue filling and rolling each puri one at a time as you fry. I prefer this method because once filled, the dough becomes very soft and can be harder to manage if it rests too long.

To Fry:

Heat the Oil

• While you’re working on the first filled dough, begin heating 1–2 cups of oil in a small Dutch oven, frying pan, or heavy-bottomed pot over medium-high heat. Test the oil with a small piece of dough—it should float and darken quickly when the oil is ready.

Fry the Puri

• Gently place the filled dough into the hot oil. Use a spoon to continuously pour hot oil over the top as it fries—this helps it puff and cook evenly. Once the bottom is golden brown, flip and cook the other side until evenly crisp and golden.

Drain and Serve

• Remove the puri from the oil and allow excess oil to drip off at the edge of the pot. Place on a paper towel-lined tray in a single layer.
• Repeat the frying process with the remaining filled doughs and serve hot with mango chutney, tamarind chutney, kuchela, or your favorite curry.