Nachani Puri Recipe - Highly nutritious puris made of nachani flour served with garlic chutney.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Nachani flour (finger millet flour), Potato(आलू)

Cuisine : Punjabi

Course : Breads

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Nachani Puri

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Breads recipes like Kootoo Ke Aate Ke Parathe , Khasta Missi Roti, Thepla, Vegetable Cheese Rolls. Or try out these recipes from Punjabi Cuisine like Strawberry Ki Phirni, Amle Ka Murabba, Palak Sabz, Bhindi in Hara Masala.

Nachani Puri Recipe - How to make Nachani Puri


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy


  • Nachani flour (finger millet flour) 2 cups + t

  • Potato boiled, peeled and mashed1 medium

  • Red chilli powder 1/4 teaspoon

  • Asafoetida a pinch

  • Chaat masala 1 teaspoon

  • Salt to taste

  • Oil to deep fry


  • Oil 1 tablespoon

  • Asafoetida a pinch

  • Ginger-green chilli paste 1 teaspoon

  • Red chilli paste 3 tablespoons

  • Garlic finely chopped4-5 cloves

  • Sugar 1 teaspoon

  • Vinegar 1 tablespoon

  • Salt to taste


Step 1

Mix together nachani flour, potato, red chilli powder, asafoetida, chaat masala and salt in a dough maker, add water as required and knead into a soft dough. Heat sufficient oil in a kadai.

Step 2

Divide dough into equal portions and roll into balls. Dust each ball with a little dry flour and roll out into puris. Slide in the puris, one by one, into hot oil and deep fry till golden. Drain on absorbent paper. Sprinkle some chaat masala.

Step 3

To make the ch¬utney, heat oil in a small non stick pan. Add asafoetida, ginger-green chilli paste, red chilli paste, garlic, sugar, vinegar and salt and cook for 2 minutes. Transfer into a small bowl.

Step 4

Arrange the puris on a serving plate and serve hot with garlic chutney.

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