Poori or Puri is puffed Indian bread which is made using whole wheat flour and fried in oil. It’s perfect to pair with Indian curries. Learn to make perfect poori using my recipe.
About This Recipe
A quintessential deep-fried puffed Indian bread, Poori is a food staple that is enjoyed across the length and breadth of India. It is a food accompaniment that can be eaten at any time of the day, whether breakfast, lunch, or dinner.
Prepared with whole wheat flour, this 2 ingredient bread does not take much effort but can elevate even a simple meal to a gourmet’s delight.
I also use a little sooji with whole wheat flour, as it makes the Pooris nice and crispy.
Puri or Poori is specially made for festive meals or special meals and it tastes great with almost all the Indian Curries, but it is popularly served with either Aloo Curries or Chickpea Curries.
This one is super easy to make, but getting it perfect takes practice and patience. so if you are making it for the first time or want to make those perfect puffed Pooris, then follow my recipe.
This Poori recipe is,
- Perfect for festive meals
Whole Wheat Flour – This puffed fried Indian bread is made with Whole Wheat Flour.
Some people also add Maida/All Purpose Flour along with Wheat Flour in the dough but I like my Poories best only with whole wheat flour. A little salt is also added in the dough.
Sooji – I also add a little sooji or semolina, which gives these a nice crispy texture. Use fine semolina.
Oil – I mostly use Rice Bran Oil or Vegetable Oil to fry Puri but you can use Ghee as well to make these puffed treats even more special.
Salt and Sugar – To enhance the taste of these a little more, add in a little salt and sugar too.
Step By Step Recipe
Mix whole wheat flour, salt, sugar, and sooji in a bowl.
Add little water and knead to make a tight dough. The consistency of the dough is very important in making good puffed up puri. It should be tighter than the regular roti dough.
Cover the dough with a moist cloth and keep aside for 15 minutes.
Knead again for a minute and then divide the dough into small lemon sized balls.
Roll each ball into a 4 inch disc. Do not roll the poori too thin. The side should be thinner than the centre.
Heat oil in a pan. To check if the oil is hot enough, drop a small ball of dough in the oil. If it rises immediately, it means the oil is hot enough. Slip a puri in the hot oil.
Press gently and fry till poori puffs up. Turn and fry from another side till golden brown. Drain it on a plate lined with a kitchen towel.
Frequently Asked Questions
One of the main reasons for Poori soaking more oil is the consistency of the dough. Make sure your dough is a bit tough. Do not make it too hard too.
Also sometimes stale dough soaks more oil. You can also add a bit of salt in the oil, this will not make your Puri oily.
Also before putting the Pooris in oil, make sure it is hot. If it is not properly heated, the Pooris will soak oil and won’t puff up.
Pooris are great to have for your festive meals or cheat meals. As they are deep-fried, they are not considered healthy.
Most of the household makes the Poori just with whole wheat flour, but if you want to make them a little more crispy, add in a little Sooji too. This will give you comparatively crispy Puri.
Adding Sooji in the dough also helps the Poori to hold the shape longer.
Both these Indian Bread are deep-fried, but they are very different from each other in terms of ingredients. While Poori is prepared with whole wheat flour, Bhatura is prepared with all-purpose flour.
While Puri is smaller in size, Bhaturas are bigger in size. Also, Puri is instant that means you do not have to rest the dough, but while making the Bhatura, you need to ferment the dough. Check out my Bhatura recipe too.
Poori Bhaji is a classic combination that is never a fail. Bhaji is a simple Potato Curry with which you can serve it.
Puri Aamras is another favorite combination and is very popular in Gujarat and Maharashtra.
This tastes delicious along with Potato and Chickpea Curries. You can serve Puri along with Curries like Aloo Matar Curry, Restaurant Style Dum Aloo, Kashmiri Dum Aloo, Bengali Aloo Dum, Bhandare Wale Aloo, Dahi Wale Aloo, Punjabi Chole, Amritsari Chole or Kala Chana Curry.
Other than these, it tastes great with almost all the Indian Sabzi, Dals and Curries. You can also include it in your festive meals.
Pooris taste great when served hot, right out of the hot oil. But as they are deep-fried, they are great for travel as they keep up for a longer time. They tend to become soft but they still stay fresh.
Cover the Poori in aluminium foil and they will stay at room temperature for about a day.
Also, the Poori dough will last in the fridge for about 2 to 3 days, when stored in an airtight container. Let it sit on the counter for 15 to 20 minutes, before you use it to make the Pooris again.
Instead of freezing Poori, you can freeze the dough. Just take out the frozen dough, let it come to room temperature, and then roll the Poori to fry.
You can also roll the Puri, store them in a freezer bag by putting parchment paper in between each Poori so that they don’t stick with each other. Take them out and let it sit for 15 to 20 minutes. Once done, deep fry and serve hot.
This recipe I have shared with you today makes the Classic Poori, but you can do many variations with it. Some of them are
Namak Ajwain – Add some ajwain or carom seeds and some salt in the dough and then make poori from it.
Beetroot – Add some Beetroot puree in the dough. This puree will give a nice pink color to the Pooris.
Palak – Add palak or spinach puree and make a dough, then make poori from his dough. Check out the detailed recipe here.
Methi – Adding some freshly chopped methi leaves in the dough gives a nice taste to it. Check out the recipe here.
Masala – Add dry spice powders like dry mango powder, anardana powder, red chili powder, etc to make this delicious masala poori.
Luchi – Bengalis make poori using only maida or all-purpose flour and it is called Luchi. Check out the recipe to make Luchi here.
Aloo Puri – In this version, boiled and mashed potatoes are added in the dough along with spices. Check out the recipe here.
Pro Tips By Neha
The key to perfect Poori is in its dough. Make sure you knead the dough a bit hard. If it is soft, your Pooris won’t puff.
Roll them evenly. If they are not even, they will not puff and will also soak oil.
Heat the oil properly before adding the Pooris. To check, add a little dough in the oil if it sizzles which means your oil is ready to fry the Puri.
Fry the Poori on medium high heat. This way the Poori will puff up nicely.
Once you add the Poori in hot oil, lightly press it with the back of the spoon, so that it emerges in the oil properly.
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- 2 cups Whole wheat flour
- 1 tsp Sugar
- ½ tsp Salt
- 4 tsp Sooji
- Oil for frying
- Mix whole wheat flour, sugar, salt and sooji in a bowl.
- Add little water and knead to make a tight dough.
- The consistency of the dough is very important in making good puffed up poories.
- It should be tighter than the regular roti dough.
- Cover the dough with a moist cloth and keep aside for 15 minutes.
- Knead again for a minute and then divide the dough into small lemon sized balls.
- Roll each ball into a 4 inch disc.
- Do not roll the poori too thin.
- Heat oil in pan.
- To check if the oil is hot enough, drop a small ball of dough in the oil.
- If it rises immediately, it means the oil is hot enough.
- Slip a poori in the hot oil.
- Press gently and fry till poori puffs up.
- Turn and fry from another side till golden brown.
- Drain the poori on a plate lined with kitchen towel.
- Make all the poories in the same manner.
- Serve hot with Dahi wale Aloo, Sookhe Kale Chane or any other curry.