Poori (Puri)

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

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)

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-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.

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 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).

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.

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.