Poori Recipe

📝 About Poori

Poori (or Puri) is a beloved deep-fried Indian bread made from unleavened wheat flour dough. Light, fluffy, and golden, it puffs up beautifully when fried and is commonly served during breakfast or festive occasions.

Traditionally served with aloo bhaji, chana masala, halwa, or korma, poori is especially popular across North India, Maharashtra, Bengal, and South India. Whether part of a festival meal or a Sunday brunch, hot pooris are irresistibly satisfying!

Serves: 3–4 | Makes: 15–18 pooris | Prep Time: 20 mins | Rest Time: 20 mins | Cook Time: 20 mins

🧾 Ingredients

🔪 Step-by-Step Instructions

🔹 Step 1: Prepare the Dough

1. In a large mixing bowl, combine:

   • 2 cups whole wheat flour

   • 1 tbsp semolina (optional)

   • ½ tsp salt

   • 1 tbsp oil or ghee

2. Mix well using your hands until crumbly.

3. Gradually add water little by little and knead into a firm and tight dough (not soft like chapati dough).

   📝 Why tight dough? A firmer dough prevents pooris from absorbing too much oil and helps them puff up.

4. Knead for 8–10 minutes until smooth.

5. Cover with a damp cloth or bowl and let it rest for 15–20 minutes.

🔹 Step 2: Divide & Roll Pooris

1. After resting, knead the dough briefly again.

2. Divide into small lemon-sized balls (15–18 pieces).

3. Lightly oil the rolling pin and surface — do not use dry flour (it burns in oil while frying).

4. Roll each ball into a small 4–5 inch disc, evenly thick (not paper thin).

   📝 Don’t make them too thin or they won’t puff.

🔥 Step 3: Heat the Oil

1. Pour enough oil in a deep kadhai or frying pan (at least 2–3 inches deep).

2. Heat on medium-high until oil is hot but not smoking.

   ✅ To test: Drop a tiny piece of dough in oil — it should rise immediately and sizzle.

🔹 Step 4: Fry the Pooris

1. Slide one rolled poori gently into the hot oil.

2. Gently press it with a slotted spoon — this helps it puff up.

3. Once it puffs, flip and cook the other side until golden brown.

4. Remove and place on a paper towel-lined plate to drain excess oil.

5. Continue frying the rest, adjusting the heat as needed.

🍽️ Serving Suggestions

Serve hot with:

• Aloo sabzi (potato curry)

• Chana masala

• Halwa (for sukhdi or poori-halwa)

• Shrikhand

• Pickle + yogurt

💡 Tips for Perfect Puffing Pooris