Nargisi Puri is a traditional Indian snack that combines the crunch of deep-fried dough with the creamy richness of mashed eggs and potatoes. The dough is soft yet sturdy enough to hold the flavorful stuffing, which is seasoned with fresh coriander and green chilies for a spicy kick. These golden-brown pockets are best enjoyed hot, often paired with plain yogurt or chutney to balance the richness. Perfect for breakfast, brunch, or as a special treat during festivals, this recipe brings authentic home-style comfort to your table. The contrast between the crispy exterior and the soft, savory interior makes it an irresistible choice for any occasion.
Nargisi Puri
Description
Nargisi Puri is a traditional Indian snack that combines the crunch of deep-fried dough with the creamy richness of mashed eggs and potatoes. The dough is soft yet sturdy enough to hold the flavorful stuffing, which is seasoned with fresh coriander and green chilies for a spicy kick. These golden-brown pockets are best enjoyed hot, often paired with plain yogurt or chutney to balance the richness. Perfect for breakfast, brunch, or as a special treat during festivals, this recipe brings authentic home-style comfort to your table. The contrast between the crispy exterior and the soft, savory interior makes it an irresistible choice for any occasion.Ingredients
Directions
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Prepare the stuffing by mixing the mashed boiled eggs, mashed boiled potatoes, chopped coriander (or mint), chopped green chili, and 1 teaspoon of salt in a bowl. Mix well until combined.
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Divide the stuffing mixture into 8 equal portions and shape each into a small ball. Set aside.
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In a large bowl, sieve the all-purpose flour and 1 teaspoon of salt.
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Add 2 tablespoons of ghee or oil to the flour mixture. Rub the fat into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
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Gradually add warm water, a little at a time, and knead to form a soft, pliable dough. Knead for about 10 minutes to ensure the dough is smooth and elastic.
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Cover the dough with a damp cloth and let it rest for 15 minutes.
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Divide the rested dough into 8 equal parts and shape each part into a smooth ball.
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Take one dough ball and roll it out slightly on a lightly floured surface. Place one portion of the egg-potato stuffing in the center.
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Bring the edges of the dough together and pinch them tightly to seal the stuffing inside, ensuring no gaps remain.
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Gently roll the stuffed ball out into a round disc approximately 4 inches (10 cm) in diameter. Be careful not to make it too thin, or the stuffing may leak during frying.
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Heat oil in a deep frying pan or kadhai over medium heat. Ensure there is enough oil to allow the puris to float.
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Carefully slide one puri into the hot oil. Press gently with a slotted spoon to help it puff up.
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Fry until golden brown and puffed up on both sides, turning occasionally. Remove and drain on paper towels.
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Repeat the process for the remaining puris. Serve hot with plain yogurt, pickle, or chutney.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 509.9kcal
- % Daily Value *
- Total Fat 14.0g22%
- Saturated Fat 3.0g15%
- Cholesterol 186.5mg63%
- Sodium 9816.8mg410%
- Total Carbohydrate 77.5g26%
- Dietary Fiber 3.5g15%
- Sugars 1.2g
- Protein 16.5g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the dough is soft but not sticky; this helps in rolling without tearing the skin, which prevents oil from leaking into the stuffing.
The oil temperature is crucial. If the oil is too cool, the puris will absorb too much oil and become soggy. If too hot, they will brown before puffing up. Aim for medium heat.
For a vegan variation, omit the eggs and use a mixture of mashed potatoes, paneer (cottage cheese), or chickpeas as the stuffing.
Nargisi Puri is best served immediately while hot and crispy. They can be reheated in an oven or air fryer for a few minutes to restore crispiness if prepared in advance.
Make sure to seal the puris tightly before rolling. If you notice any cracks while rolling, patch them with a tiny bit of extra dough and water.
