The puri press — also called a poori press, tortilla press, or roti press — is a hinged two-plate device that flattens a dough ball to a uniform round disc in a single pressing action. For Indian puri making, the press produces more consistent results than hand-rolling because it creates a uniform thickness across the entire puri. Hand-rolled puri with uneven thickness (thicker centre, thinner edges) inflates unevenly in hot oil — the thin areas puff rapidly and brown before the thick centre cooks through, while perfectly uniform pressed puri expand into a complete dome shape within 5-8 seconds in oil at 180°C. The press also eliminates the flour dusting required for rolling, reducing kitchen mess. Here are the three best puri presses for Indian kitchens in 2026.
The Prestige cast iron puri press is the recommended choice for regular puri-making households because cast iron's weight (approximately 2.5kg) does the pressing work without requiring significant hand pressure — the weight of the top plate alone creates sufficient pressure when closed gently for a soft maida or whole-wheat puri dough. This is particularly relevant for children learning to help with puri-making and for households where pressing force is a physical constraint. Cast iron presses also last indefinitely when maintained — unlike stainless or aluminium presses, a cast iron press can be re-seasoned if it develops rust from moisture exposure.
The 18cm plate diameter produces a 16cm puri after pressing (some expansion from the circular plate edges), which is the standard North and West Indian puri size — large enough to scoop dal or sabzi comfortably. The smooth cast iron surface requires a small piece of plastic wrap or banana leaf between the dough ball and plate to prevent sticking — the surface is not non-stick by design but becomes increasingly non-stick with seasoning use over months. At Rs.699, the Prestige cast iron press is the lifetime-quality investment for households that make puri at least twice weekly.
Price: Rs.699
Buy Now on AmazonThe 19cm stainless steel puri press is the choice for households that want a press that is lighter than cast iron (approximately 900g vs 2.5kg) and easier to store — the stainless press stacks flat in a cabinet and weighs less than a medium-size pressure cooker. The 19cm plate diameter produces a slightly larger puri (approximately 17-18cm) than the standard cast iron press — useful for households that prefer a larger puri or for making smaller roti using the same press. The stainless surface is inherently smoother than cast iron and requires less pre-press coating — a single wipe of oil on the surface per 10-12 pressing operations is sufficient to prevent sticking.
Stainless steel puri presses require more deliberate closing force than cast iron because the lighter weight of the top plate does not assist the pressing as significantly — the cook must apply 3-4kg of downward pressure with the palm on the handle. This is less of an issue for most adults but relevant for children or elderly cooks who make puri. At Rs.399, the best value lightweight puri press for standard Indian household use.
Price: Rs.399
Buy Now on AmazonThe Ganesh puri press with wooden handle is the choice for Indian households that prefer a traditional aesthetic in kitchen equipment and want a slightly larger 20cm plate for making oversize puri or using the press for thicker bread formats (luchi in Bengal, bhatoora in Punjab). The wooden handle provides a warmer tactile feel than metal handles and does not conduct heat if the press is accidentally placed near a warm stove. The wooden handle design also reduces the weight slightly compared to full-metal construction — the Ganesh press at 1.1kg is between the cast iron and stainless options.
The 20cm plate produces a 18-19cm puri — the right size for South Indian kachori (Kerala puri) and large format bhatoora that are closer to 20cm in diameter. The stainless plate interior on the Ganesh press has a dimple pattern that reduces sticking compared to smooth surface stainless presses. At Rs.499, the traditional aesthetic and practical larger-format press for households with regional bread variety.
Price: Rs.499
Buy Now on Amazon| Product | Price | Material | Plate Size | Best For |
|---|---|---|---|---|
| Prestige Cast Iron | Rs.699 | Cast iron | 18cm | Daily use, lifetime quality, self-pressing |
| Stainless 19cm | Rs.399 | Stainless steel | 19cm | Best value, lightweight, easy storage |
| Ganesh Wooden Handle | Rs.499 | SS + wood | 20cm | Bhatoora, kachori, traditional aesthetic |
Correct dough consistency for puri: Puri dough must be stiffer than chapati dough — softer dough spreads too thin in the press and tears when removed from the plastic wrap. Use 2 cups maida or atta with 1 tbsp oil and 1/2 tsp salt, adding 70-80ml water gradually to form a stiff, non-sticky ball. Rest covered 15-20 minutes before pressing — resting allows the gluten to relax, making the dough more pliable for pressing without springing back. Make 5cm diameter balls (slightly smaller than a golf ball) — this produces the correct thickness after pressing.
Oil temperature for puri: Oil must be at exactly 180°C for puri to puff correctly. Below 165°C, puri absorbs oil and does not puff — they emerge flat and greasy. Above 195°C, puri puff and brown immediately without cooking through, and the interior is raw. Use a thermometer (see our food thermometer review) or test with a small dough piece — at correct temperature, a test piece rises to the surface immediately and sizzles actively. Once in the oil, press the puri gently with the back of a spoon during the first 3-4 seconds to help it puff uniformly.
For Indian households that make puri at least 2-3 times per week, the Prestige Cast Iron at Rs.699 is the lifetime investment — weight-assisted pressing, indefinite durability, and develops better surface with use. For occasional puri-making or households with storage constraints, the Stainless Steel 19cm at Rs.399 provides excellent results at the best price. The Ganesh Wooden Handle 20cm at Rs.499 suits those who make large-format bread (bhatoora, kachori) or prefer traditional kitchen aesthetics.