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Surul Puri – Crispy, flaky sweet pastry!

Surul Puri is my mom’s specialty. These are flaky, airy, crispy deep fried bites, that just melt in your mouth :). They are almost like eating puff pastry, but without all that fat and guilt. These layers are made with a paste of rice flour and ghee, not oodles of butter! The name comes from the fact that the dough is rolled up and then cut and fried. ‘Surul’ in Tamil means ‘rolled up’. This is a very mild sweet, and once you start eating, you cannot stop at one.

Very simple to make and extremely addictive. I sprinkle powdered sugar and cardamom powder on these. If you wish, you can mix some cinnamon or some other spice with powdered sugar and use that to flavor the surul puris.

As a variation, mix in some salt, red chilli powder and powdered kasuri methi to the dough. Then follow the same method and skip the powdered sugar. An awesome savory snack will be ready!!! Will post that recipe soon!


All purpose flour (maida) – 1 cup
Ghee – 1 Tbsp
Baking powder – 1/2 tsp
Salt – a pinch
Water – enough to knead the dough (about 1/2 cup)
Oil – to deep fry

For the paste:

Rice flour – 4-5 Tbsp
Ghee – 4-5 Tbsp

For sugar coating:

Powdered sugar – 1/2 to 3/4 cup
Cardamom powder – 1/2 tsp (optional)


  • Sift the dough and baking powder together, so that the baking powder is mixed in evenly with the flour.
  • Make a soft pliable dough with the AP flour, salt, ghee, adding water gradually.
  • Divide the dough into four equal portions.
  • Dust your working board generously with flour. Then roll out the dough as thin as possible. Keep this aside. Similarly roll out the other three portions also, and keep them aside.
  • Meanwhile, mix the rice flour and ghee in a small bowl.
  • Take one of the rolled out circle and spread the top evenly with the rice flour and ghee paste. Now place another portion of the rolled dough on top of this one so that they form concentric circles. It is okay if there are some edges that don’t overlap.
  • Now again, spread the paste on the second circle also. Repeat the same with the other portions. When you have put the fourth circle in place, finish the top with the paste.

Tip: If you run out of the rice flour-ghee paste , don’t worry, go ahead and make some more! But make sure that you smear each surface adequately with the paste. This paste will help in creating the layers when we fry them up. If you do not use enough paste, the dough will stick together and you will lose the flakiness.

  • Now start rolling up the dough, smoothly and tightly, so that when you are finished, you end up with a log. Press the log lightly to make it even.
  • Cut the logs into 1/4th inch pieces. Now here is the most important step. When you cut the log, you will have small discs. Place the discs on the work surface so that the round is standing (like shown in the picture below, right most disc).

  • Press this round on the top with your index finger and roll it out (as shown in picture above).
  • Heat oil in a kadhai/wok on medium heat. Have at least 3 inches of oil. Drop the rolled portions of the dough into the hot oil and fry on both sides until golden brown. As they fry up, you will see that the layers separating!! This is how they look without the sugar (picture below)

  • Mix together the powdered sugar and cardamom powder.
  • Drain on paper towels. But while they are still hot, sprinkle them with the powdered sugar mixture. This way, the hot surface will melt the sugar and it will stick better to the puris. Let cool completely and store in airtight containers.

 P.S. I hope that my explanation here is clear. But if you have any doubts/question, please feel free to leave a comment or email.

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