Poori (Puri) is an Indian fried puffed bread made with whole wheat flour. This unleavened bread is soft, fluffy, and crispy and is perfect to serve with Indian curries. Check out my easy recipe to make perfectly puffed-up non-oily poori every time (vegan).
Poori (Puri) is a popular Indian puffed bread made using whole wheat flour. It is made using unleavened dough which means that you don’t have to use anything like baking powder, baking soda, or yeast to work the dough.
You can make this bread quickly since the puri dough is not leavened (fermented).
A perfect poori is pale golden, non-oily, evenly puffed, soft, and pillowy from the inside with a thin, crispy layer on top, just right to scoop a rich creamy curry.
Making perfect puri might look a little daunting initially, but trust me, it is not. By keeping a few tips and tricks in mind, even a novice chef can make perfectly puffed round puri without much effort.
You can easily double or triple this recipe. You can also use a stand mixer or a food processor fitted with a dough hook to knead the dough instead of kneading it with your hands.
Here are some other Indian bread recipes that you might also like
Whole Wheat Flour (Gehu Ka Atta, Chapati Atta) – Poori is made using whole-wheat flour, also used to make chapati. Some people add a little all-purpose flour (maida) to the dough to make it crispier and whiter but I like to make it with only whole wheat flour.
Note – Try to get whole wheat flour from Indian grocery stores. The one you get at the regular American grocery stores is different, and your poori might not turn out perfect.
Semolina – Fine semolina (sooji) is added to give the puri a crispy texture. They also hold their shape longer if semolina is added to the dough.
Oil – I mostly use rice bran oil, canola oil, or sunflower oil to fry the puri. You can also fry them in ghee (not vegan).
Salt and Sugar – I add granulated white sugar to the puri dough as it caramelizes while frying, giving the fluffy poori a lovely golden brown color. Salt is added to give them a little flavor.
Note – You can make poori using only whole wheat flour. Adding salt, sugar, and semolina is optional. I add these ingredients to take my poori recipe a notch higher.
How To Make Poori
Making puri is easy if you keep a few tips and tricks in mind. It will take 45 minutes from start to finish, and this recipe will yield 14-16 poories, which are good to serve 4 people.
Make The Dough
- 2 cups whole wheat flour
- 1 teaspoon granulated white sugar
- ½ teaspoon salt
- 4 teaspoon fine semolina (sooji)
in a large mixing bowl or a parat (a large, wide, and shallow Indian utensil).
Add water (approx ¾ cup) little by little and knead to make a stiff dough. The consistency of the dough is very important in making good puffed-up puri. It should be tighter than the regular roti dough. If it is not tight, the poori won’t puff up well and will absorb more oil.
Note – You can use a stand mixer or a food processor fitted with a dough attachment to knead the dough.
Cover the dough with a clean kitchen cloth and keep it aside for 15 minutes.
Rolling the Poori
Knead the puri dough again for a minute until it is smooth. Then divide it into 14-16 equal size pieces. Roll each piece to make a smooth ball, and press it gently in between your palms.
Take one dough ball and apply 2-3 drops of oil over it. Roll it into a 4-inch circle using a rolling pin. The side of the circle should be slightly thinner than the center. Roll 3-4 balls and cover the rest with a kitchen cloth.
Note – Never use dry flour to roll the puri. It will burn in the oil while frying, become black, and stick to the next puri.
Note – Do not roll the puri too thin; otherwise, it will become hard after frying.
Tip – If you have trouble rolling out round puri, roll the dough into a rough circle. Use a cookie cutter or any sharp 4-inch round object to cut the dough into a round. You can also use a tortilla press to roll them.
Fry The Poori
Heat 4-5 cups of oil in a pan over high heat until the oil temperature is very high. You need very hot oil to fry the poori. If fried in less hot oil, they will not puff up perfectly and absorb more oil.
Note – To check if the oil is hot enough, drop a small ball of dough into it. If it rises immediately, the oil is hot enough to fry the puri. If the ball does not rise immediately, heat the oil for more time.
If you have a candy thermometer, you can use it to measure the right temperature of the oil. It should be 360°F-380°F (180°C-190°C).
Slide a rolled puri gently from the side of the pan into the hot oil and fry until it puffs up (10-15 seconds). Keep pressing gently with the back of a slotted spoon. Flip and fry from the other side until nicely browned (10-15 seconds).
Drain it on a plate lined with paper towels. Fry all the rolled puri in the same manner.
Note – Once the rolled puries are fried, reduce the heat to low and roll another batch. Set the heat to high again and heat the oil well. Now fry the next batch.
Frequently Asked Questions
One of the main reasons for puri soaking more oil is the consistency of the dough. Make sure your puri dough is tight and not soft. Puri also becomes soft if fried in less hot oil. So ensure the oil temperature is right before you drop puri into it.
Puri can turn hard if rolled too thin and fried for too long at a lower temperature.
No, since they are deep-fried, they are not the healthiest choice. I suggest making them only for special occasions and controlling your portions.
Both bhatura and poori are Indian fried puffed bread but they are very different from each other. While poori is made using whole wheat flour, bhatura is made using all-purpose flour. Puri dough is unleavened, while bhatura dough is leavened or fermented. Poori is smaller in size, while bhatura is larger. Do check out my Bhatura recipe here.
Both puri and chapati are made using whole wheat flour as the base ingredients but the poori dough is kneaded tight while chapati dough is kneaded soft. Also, sugar and semolina can be added to puri dough but never to the chapati dough.
This recipe I have shared with you in this post makes the classic puri, but you can do many variations with it. Some of them are
Beetroot Poori – Add some beetroot puree to the dough. This puree will give a nice pink color to it.
Palak Poori – Add palak or spinach puree and make a dough.
Luchi – Bengalis make puri using only maida or all-purpose flour called Luchi.
Aloo Puri – In this version, boiled and mashed potatoes are added to the dough, along with a few spices.
Methi Poori – Adding some freshly chopped methi (fenugreek) leaves to the dough gives a nice taste to it.
Namak Ajwain – Add some ajwain (carom seeds) and salt to the dough.
Masala – Add dry spice powders like dry mango powder, anardana powder (pomegranate seed powder), red chili powder, etc, to make this delicious masala poori.
Poori tastes best hot, right out of the oil. It can be served for breakfast, lunch, or dinner.
This puffed bread is made for all special occasions, weddings, and festive meals in India and is served along with rich curries. Chole Puri, Puri Bhaji, or Aloo ki Sabji Poori is a weekend special meal in many Indian households.
It can also be served with any Indian curry or sabji like
- Maharashtrian Potato Bhaji
- Aloo Matar Curry
- Dum Aloo
- Kashmiri Dum Aloo
- Dahi Wale Aloo
- Punjabi Chole
- Amritsari Chole
- Kala Chana Curry
- Rajma Masala
It is also a great option to pack for school lunches and picnics. Many Indians carry a box full of fluffy puri and pickles while traveling. It stays at room temperature for 2-3 days and is handy while traveling.
Poori keeps good at room temperature for 2-3 days. Let them cool, store them in an airtight container, or wrap them in aluminum foil.
You can also refrigerate them for 4-5 days or freeze them for up to a month in an airtight container.
You can also make the puri dough and refrigerate it for 2-3 days or freeze it for up to a month. Just let it come to room temperature before using it.
You can reheat the poori in a microwave (10-15 seconds at high) or an air fryer (5-6 minutes at 160°C (320°F).
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Poori Recipe ( Puri, Indian Puffed Bread)
- Rolling Pin
- Slotted Spoon
- 2 cups whole wheat flour (gehu ka atta, chapati atta)
- 1 teaspoon granulated white sugar ((optional) gives a lovely caramelized brown color to poori)
- ½ teaspoon salt
- 4 teaspoons fine semolina (sooji) ((optional) gives nice crispiness to poori)
- oil for frying
Knead The Dough
- Mix whole wheat flour, sugar, salt, and fine semolina (sooji) in a large mixing bowl.
- Add water (approx ¾ cup) little by little and knead to make a stiff dough. The consistency of the dough is very important in making good puffed-up puri. It should be tighter than the regular roti dough. If it is not tight, the poori won’t puff up well and will absorb more oil.
- Cover the dough with a clean kitchen cloth and keep it aside for 15 minutes.
Roll The Poori
- Knead the dough again for a minute until it is smooth and then divide it into 14-16 equal size pieces. Roll each piece to make a smooth ball and press it gently in between your palms.
- Take one dough ball and apply 2-3 drops of oil over it. Roll it into a 4-inch circle. The side of the circle should be slightly thinner than the center. Roll 3-4 balls and keep the rest covered with a kitchen cloth.
Fry The Poori
- Heat 4-5 cups of oil for frying the poori in a pan over high heat. You need very hot oil to fry the poori. If the poori are fried in less hot oil, they will not puff up perfectly and will also absorb more oil.
- To check if the oil is hot enough, drop a small ball of dough into it. If it rises immediately, it means the oil is hot enough to fry the puri. If the ball does not rise immediately, then heat the oil for some more time.
- If you have a candy thermometer, you can use it to measure the right temperature of the oil. It should be 360°F-380°F (180°C-190°C).
- Slide a rolled poori from the side of the pan gently in the hot oil and fry until it puffs up (10-15 seconds). Keep pressing gently with the back of a slotted spoon. Flip and fry from the other side as well until nicely browned (10-15 seconds).
- Drain it on a plate lined with a paper towel. Fry all the rolled poori in the same manner.
- Once the rolled poories are fried, reduce the heat to low and roll another batch. Set the heat to high again and heat the oil well. Now fry the next batch.