How to make Puri/Swari


  • 2 cup of  Flour
  • 1  cup of Water
  • Ghee to deep fry


  • Mix flour and water to make dough. Knead well till you get uniform dough. Dough should be soft so we can make thin puri.
  • Cover the dough with a plate and leave it for a few hours.
  • Take a small amount of dough and roll with a rolling pin to make a circle about 2 mm thick and 10 – 12 cm in diameter.
  • Roll a few of them first before heating the oil as it doesn’t take too long to cook the puri.
  • Heat the oil in a deep pan. There should be enough oil in the pan so the puri will sink. To check if the temperature of the oil is right, put a small amount of dough in the oil. If it raises immediately to the top, it is ready for the puri
  • Put the puri in the hot oil and use a basting spoon to press the puri slightly. It will help puri to puff up.
  • Once it is cooked put them on a kitchen towel to take out the excess ghee.
  • If you want hard crunchy puri, do not stack then on top of each other.
  • If you want soft Swari (a type of soft Nepali puri), then stack them on top of each other.
  • Server with with any curry or it can be enjoyed with tea.

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*Momo *Aloo ko achar *Chicken chili


12 responses to “How to make Puri/Swari

  1. Sounds good! What kind of oil do you use?

    • nelle ghee is clarified butter made from the milk of a buffalo or cow. You can buy that in Indian grocery shop if you have one near you. Otherwise you can use unsalted butter or vegetable oil.

  2. thank you very much for this recipe

  3. I am so happy to read this. You see, I really missed them. At one time, I have the pleasure of visiting a Sikh family and they always serve us with curry mutton with “puri.” during their New Year. Now,I cannot find the really nice “puri” around. Thanks. !!!

  4. I eat that thing practically every Sunday, but didn’t know how to make it. Thanks to you I do now. I don’t think I’ll be ever be making one of those myself though. Cooking’s not my thing.

  5. puri are my fav… i love cooking too u can check out smmore recipes @ another blog of mine

  6. This sounds so good! I love puri, although most of what I buy is usually very greasy. Maybe I can make some homemade ones that aren’t quite so oily.

    • Normally I don’t buy these in Kathmandu as I don’t like the ghee/oil they use and as you said it is really greasy. If you have time, try to make it as it is easy and you can take the excess ghee with kitchen towel.

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