Every Kartik Purnima, the sandbanks of the Mahanadi in Cuttack fill up for Bali Jatra – and somewhere between the giant wheels and the stalls selling everything from pickles to brass, there is always a queue for thunka puri.
Thunka puri is a big, puffed, slightly crisp puri that’s served hot with a spicy chhena (paneer) and potato tarkari. It’s a once-a-year treat at the fair, but it is surprisingly easy to make at home. This is my version, with a curd-and-sooji dough that puffs reliably and stays soft inside. Bali Jatra 2026 starts on Kartik Purnima, 24 November a lovely excuse to make it.
💛 Why You’ll Love This Thunka Puri
- Fair food at home – the Bali Jatra experience without the crowd.
- Puffs every time – a little sooji and curd make the dough strong and soft.
- Complete meal – the chhena-aloo tarkari is hearty enough for brunch or dinner.
- Make-ahead friendly – the tarkari tastes even better after a few hours.
🛒 Ingredient Notes
- Maida (all-purpose flour): Gives the classic stretchy, puffed fair-style puri. You can swap up to half with atta for a homelier version.
- Fine sooji: Adds a light crispness to the outside and helps the puri hold its puff.
- Curd and a pinch of soda: Keep the inside soft, the way vendors make it.
- Chhena: Homemade chhena from 1 litre full-fat milk, pressed and cut into cubes, is traditional. Store-bought paneer works too.
- Mustard oil: Gives the tarkari its Odia character. Heat it until it just smokes, then cool slightly before tempering.
📝 How to Make Thunka Puri (Step by Step)
1. Knead and rest the dough
Mix maida, sooji, sugar, salt and baking soda. Rub in the ghee, add curd and then water little by little to make a soft but not sticky dough. Knead for 5 minutes, coat with a few drops of oil, cover and rest for at least 30 minutes.
2. Fry the chhena and potatoes
Heat mustard oil in a kadhai. Lightly fry the chhena cubes until pale golden and set aside. In the same oil, fry the potato cubes with a pinch of turmeric and salt until golden at the edges.
3. Build the tarkari masala
Temper cumin and a bay leaf, add a pinch of sugar and let it caramelise lightly, then add onion and cook until golden. Stir in ginger-garlic paste, then tomatoes, turmeric, chilli and cumin-coriander powder. Cook until the oil separates.
4. Simmer
Add the fried potatoes and 1½ cups hot water. Simmer covered until the potatoes are tender, then add the chhena and simmer 3–4 minutes more. Finish with garam masala and coriander. The gravy should be medium-thick, good for dipping.
5. Roll and fry the thunka puri
Divide the dough into 8 balls and roll each into an even 18–20 cm circle, about 2 mm thick. Slide into hot oil (about 190 °C) and gently press the centre with a slotted spoon so it puffs. Flip once and fry until light golden. Drain and serve right away with the tarkari.
💡 Tips for Puffy Thunka Puri
- Roll the puri evenly – thin spots tear and stop it puffing.
- Use a wide kadhai with enough oil to let the big puri float.
- Oil that’s too cool makes oily, flat puris; too hot browns them before they puff.
- Dust with oil, not flour, when rolling dry flour burns in the oil.
🔄 Variations
- With ghuguni: Swap the tarkari for Odia dry-pea ghuguni.
- Atta thunka puri: Use half atta, half maida for a wholesome version.
- Chhena kofta tarkari: Shape the chhena into small balls with a little cornflour and fry them before adding to the gravy.
📦 Storage
Thunka puri is best eaten hot and fresh. The chhena tarkari keeps in the fridge for 2 days; reheat with a splash of water. Leftover dough can be refrigerated for a day bring it to room temperature before rolling.
🍽️ Serving Ideas
Recreate a Bali Jatra food stall at home: thunka puri and tarkari with Puri Ghuguni, crisp Singada, Dahi Bara Aloo Dum and a glass of Puri-style Motor Pani. Finish with a slice of Chhena Poda.
Thunka Puri with Chhena Tarkari
Big, puffed Bali Jatra-style puris served with a spicy Odia chhena and potato curry.
Prep: 20 min (+30 min resting) | Cook: 40 min | Total: 1 hr 30 min
Yield: 8 puris (serves 4) | Course: Breakfast, Main | Cuisine: Odia
Ingredients
For the thunka puri
- 2 cups (250 g) maida (all-purpose flour)
- 2 tablespoons fine sooji (semolina)
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 tablespoons ghee or oil
- 3 tablespoons curd (yogurt)
- About ½ cup (100–120 ml) water
- Oil for deep-frying
For the chhena tarkari
- 200 g chhena or paneer, cut into cubes
- 2 medium potatoes, peeled and cubed
- 3 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- ½ teaspoon sugar
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, chopped
- ½ teaspoon turmeric
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon cumin-coriander powder
- ½ teaspoon garam masala
- Salt to taste
- 2 tablespoons chopped coriander
Instructions
- Mix maida, sooji, sugar, salt and soda. Rub in ghee, add curd and enough water to make a soft dough. Knead 5 minutes, oil, cover and rest 30 minutes.
- Heat mustard oil to smoking, cool slightly. Lightly fry chhena cubes and set aside; fry potato cubes with a pinch of turmeric and salt until golden.
- Temper cumin and bay leaf, add sugar, then onion; cook until golden. Add ginger-garlic paste, tomatoes and spice powders; cook until oil separates.
- Add potatoes and 1½ cups hot water, simmer covered until tender. Add chhena, simmer 3–4 minutes, finish with garam masala and coriander.
- Divide dough into 8 balls, roll into 18–20 cm circles and deep-fry in hot oil, pressing gently to puff. Flip once, drain and serve hot with the tarkari.
Notes
For a soda-free version, increase the curd to ¼ cup and rest the dough for 1 hour.
Made this? Leave a comment and tag @thepinchofmasala on Instagram!
❓ Thunka Puri FAQs
What is thunka puri?
Thunka puri is a large, puffed deep-fried puri sold at Cuttack’s Bali Jatra fair in Odisha, usually served with a spicy chhena (paneer) and potato curry.
Why isn’t my thunka puri puffing?
Usually the puri was rolled unevenly, the dough was too stiff, or the oil wasn’t hot enough. Roll evenly, keep the dough soft and fry at around 190 °C, pressing the centre gently.
Can I make thunka puri with atta?
Yes. Replace half the maida with whole-wheat flour. The puri will be slightly denser but still puffs well.
Can I use paneer instead of chhena?
Yes. Store-bought paneer works; soak the cubes in warm water for 10 minutes after frying to keep them soft.
When is Bali Jatra in 2026?
Bali Jatra begins on Kartik Purnima, which falls on 24 November 2026, and runs for several days. Check the organisers’ announcements for the exact schedule.