Poori (Puri)

3.82 from 11 votes

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.

Here are some other Indian bread recipes that you might also like: Palak Paratha, Lachha Paratha, Bedmi Poori, Garlic Naan, and Masala Paratha.

Poori served on a plate.
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About Poori

Poori (Puri) is a popular Indian puffed bread made using whole wheat flour. It is made using unleavened dough, so you don’t have to use baking powder, baking soda, or yeast to work the dough.

It is one of the most popular breads in India, and like Roti and Plain Tawa Paratha, it can be served any time of the day.

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 poori might seem daunting initially, but it is not. Following a few tips and tricks, even a novice chef can make perfectly puffed round puri without much effort.

Ingredients

Poori ingredients.

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 poori a crispy texture. They also hold their shape longer if semolina is added to the dough.

Oil – I mostly use rice bran, canola, 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 poori 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 elevate my poori recipe.

How To Make Poori

Making puri is easy if you follow a few tips and tricks. It will take 45 minutes from start to finish, and this recipe yields 14-16 poories, enough to serve four people.

Make The Dough

Mix the following ingredients in a large bowl or a parat (a large, wide, and shallow Indian utensil).

  • 2 cups whole wheat flour
  • 1 teaspoon granulated white sugar
  • ½ teaspoon salt
  • 4 teaspoon fine semolina (sooji)
Whole wheat flour, salt, sugar and semolina added to a 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.

Note – You can use a stand mixer or a food processor fitted with a dough attachment to knead the dough.

Water added to the bowl.
Tight dough made.

Cover the dough with a clean kitchen cloth and keep it aside for 15 minutes.

Dogh covered with a kitchen cloth.

Rolling the Poori

Knead the puri dough again for a minute until it is smooth. Then, divide it into 14-16 equal-sized pieces. Roll each piece into a smooth ball and press it gently between your palms.

Small balls made from the dough.

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.

4-inch circle made from the ball.
4 rolled poories kept on a plate.

Fry The Puri

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 – Drop a small dough ball into the oil to check if it is hot enough. 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.

A candy thermometer can measure the oil’s temperature, which 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).

Poori frying in hot oil.

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.

Ready puffed poori.

Frequently Asked Questions

Why is my poori oily?

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.

Why is my poori hard?

Puri can turn hard if rolled too thin and fried for too long at a lower temperature.

Serving Suggestions

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 special weekend meal for many Indian households.

Puri Aamras is a very popular combination popular in Gujarat and Maharashtra. It also pairs well with sweet dishes like Rice Kheer, Kesar Elaichi Shrikhand, and Sooji Halwa.

During Navratri, on the 8th day, many people do Kanjak and serve Puri, Sooji Halwa, and Sookha Chana as Prashad.

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.

You Might Also Like

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.
3.82 from 11 votes

Poori Recipe ( Puri, Indian Puffed Bread)

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.
Prep: 10 minutes
Cook: 20 minutes
Resting Time: 15 minutes
Total: 45 minutes
Servings: 4 people

Ingredients 

  • 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
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Instructions 

Knead The Dough

  • Mix whole wheat flour, sugar, salt, and fine semolina (sooji) in a large 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 puri dough again for a minute until it is smooth. Then, divide it into 14-16 equal-sized pieces. Roll each piece into a smooth ball and press it gently 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.

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 – Drop a small dough ball into the oil to check if it is hot enough. 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.
  • A candy thermometer can measure the oil’s temperature, which 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 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.

Video

YouTube video

Notes

You can use a stand mixer or a food processor fitted with a dough attachment to knead the dough.
Never use dry flour to roll the dough. It will burn in the oil while frying, become black, and stick to the next poori.
Do not roll the puri too thin; it will become hard while frying.
Roll the dough into a rough circle if you have trouble rolling out round puri. 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.

Nutrition

Calories: 226kcal, Carbohydrates: 48g, Protein: 9g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 292mg, Potassium: 227mg, Fiber: 7g, Sugar: 1g, Vitamin A: 5IU, Calcium: 21mg, Iron: 2mg
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10 Comments

  1. 4 stars
    I believe Sooji is one of the secret ingredients for those perfect yummy puri’s and dahi wale aloo sounds great. look forward to finding the recipe here, and great pic I must say.