How to make Nachani Puri -

Highly nutritious puris made of nachani flour served with garlic chutney.

Sanjeev Kapoor

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

Main Ingredients : Nachani flour, Potatoes (आलू)

Cuisine : Indian

Course : Breads

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Nachani Puri

Nachani Puri Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Nachani Puri Recipe

  • Nachani flour 2 cups + t

  • Potatoes boiled, peeled and mashed 1 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 chopped 4-5 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.