Want to learn to make perfectly puffed up poori? My recipe with tell you tips and tricks to make the perfect golden soft and puffed Puri at home.
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.
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.
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.
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.
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
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.
During Navratri, on the 8th day, many people do kanjak and for prasad Puri, Suji Ka Halwa and Sookha Chana are made.
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 and Curries. You can also include it in your festive meals.
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.
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.
Pooris are great to have for your festive meals or cheat meals. As they are deep-fried, they are not considered healthy.
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 chilli 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.
- 2 cups Whole wheat flour
- 1 tsp Sugar
- 1/2 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.