Bring Nepal to your Kitchen and Make Puri Takari

25 Apr

Bring Nepal to your Kitchen and Make Puri Takari

2 mins read

Puri Takari is commonly ate in Nepal for breakfast, as a snack and also at special rituals. It’s a go-to food for many locals and vegetarian. They are perfect for any time of the year and great to make in your home. 

Go on, let’s bring a favourite of the Nepalese locals and make Puri Takari in your home, here is a recipe: 


  • Whole wheat flour x 3 cups
  • Cooking oil
  • 200gm chickpeas
  • Garlic
  • Ginger paste
  • Chopped Onions
  • Chopped Tomato
  • Fenugreek
  • Cumin powder
  • Coriander powder
  • Tumeric
  • Garam Masala
  • Chilly powder


This is how you do it!

Prepare the dough

  1. First, prepare the dough, take a bowl and kneed 3 cups of whole wheat flour into a stiff dough for 4-5 minutes with the help of water. Add a little bit of salt to taste and then leave it for 25-30 minutes. When it’s on its own, make sure it’s covered.
  2. Next, begin by making a small bowl of dough and roll it evenly into circles that are neither too thin or too thick.


How to make puri? 

  1. Start by heating oil in a deep frying pan; you can use 300 ml of oil.
  2. When the oil is sufficiently hot, then start dropping your puris. Make sure to add one puri at a time because it will puff up soon.
  3. Once the bottom side is golden, then turn over the puri and fry gently pressing down with the frying spoon or ladle in a circular motion. Fry the puri till golden brown all over.
  4.  Remove the puri into paper napkins to remove excess oil.
  5. Serve the hot puri with potato curry, alongside with sliced onions and some lemon wedges (as per your taste)


How to make potato curry?

  1. First heat oil in a pressure cooker. Add the fenugreek seeds and fry them for a couple of seconds. Now add the chopped onions, ginger and garlic paste and sauté them till they soften.
  2. Add two tablespoons of Cumin powder and coriander powder, stir for a while.
  3. Next add half tablespoon of turmeric, chilli powder and garam masala. Mix well.
  4.  Add salt as per your taste, stir for a while and add chopped tomatoes, sauté till it becomes soft and pulpy.
  5. Then add 3-4 cups of water and pressure cook the curry for 5 to 6 whistles or cook for 10-15 minutes.
  6. Once done, garnish with some coriander leaves.


Do you have a flavour for a bit of masala and want to learn from an expert? When in Nepal you cook like a local and follow the food trails of spices at local markets. You can make momos and dal baht. It’s a hands-on personal experience.


Linda Veraasdal

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