Puffy and golden brown, this unleavened black sesame seed- and cumin seed-stippled Indian bread is a great accompaniment to saucy Indian curries. It’s also made for dipping into mint chutney before the main course.

Prep time: 5 min

Cook time: 30 min

Total time: 35 min

Black Sesame and Cumin Seed Puri
Copyright Recipe © 2015 Woodland Foods


Makes 1 dozen


  1. Combine flour, ghee, salt, cumin seeds and sesame seeds in large bowl. Add small amounts of water at a time, kneading as you go in order to form slightly stiff, tight dough.

  2. Heat oil in high-sided cast iron pot or Dutch oven over medium-high heat.

  3. Flour work surface, divide dough and roll into 12 equally sized balls. Roll out into small circles.

  4. When oil sizzles when sprinkled with water, fry puri, one or two at a time, pressing down with slotted spoon and flipping over when puffed up. When golden brown on both sides, remove with slotted spoon and drain on paper towels. Let cool slightly before serving.