Samosa, Roti, or Puri: How Much Water to Add While Kneading Dough? Bharat Explains the Math

Kneading dough is not just about mixing flour and water—it forms the foundation of a perfect dish. According to Bharat Kitchen, the percentage of water added to flour determines whether your samosas turn out crispy or your rotis remain soft. By understanding the right measurement of water for every 100 grams of flour, cooking errors can be avoided, ensuring restaurant-quality results every time.

Perfect Water Ratio for Crispy Samosas – 30%

For samosas or kachoris, a firm dough is essential. Bharat Kitchen recommends adding just 30 ml of water to 100 grams of flour. This low water content keeps the dough stiff, resulting in a crisp, bubble-free outer layer when fried.

Soft Puri – 50% Water

Puri dough should be slightly softer than samosa dough but firmer than roti dough. The ideal ratio is 50 ml of water per 100 grams of flour. This proportion makes it easier to roll the puris and ensures they puff up well during frying without absorbing excessive oil.

Soft, Fluffy Roti – 60–70% Water

To make rotis soft and velvety, the water content needs to be higher. For 100 grams of flour, add 60 to 70 ml of water. This allows gluten to develop properly, keeping the rotis soft for longer. The same ratio is used for making parathas, with slight adjustments if a slightly firmer dough is preferred.

Batter for Dosas, Cheelas, and Pakoras – 100% Water

When preparing batter, such as for cheelas, dosas, or pakoras, a 1:1 ratio works best. That is, 100 ml of water for every 100 grams of flour or besan. This creates a flowing, pourable batter suitable for spreading on a tawa or deep-frying.

Consider the Type of Flour

Bharat Kitchen emphasizes that water absorption varies with flour type. Coarse, stone-ground flour requires more water, while finely milled packaged flour needs slightly less. Always add water gradually, keeping the above percentages as a guideline.

Importance of Resting the Dough

Adding water is not enough—after kneading, cover the dough and let it rest for 15–20 minutes. This allows the flour to fully absorb the water. Firm samosa dough becomes smoother, while roti dough is ready to puff up perfectly during cooking.

By following these water-to-flour ratios, your samosas, puris, rotis, and batters will consistently turn out just right.