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Poori recipe | Puri recipe | How to make poori

By swasthi , on September 26, 2019, 31 Comments

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Poori recipe or puri recipe. Poori is one of the well-known Breakfast dishes enjoyed in all regions of India. To make these, wheat flour dough is rolled to small discs and then deep fried. These discs puff up when fried in hot oil. While most people make poori using wheat flour, some make with maida or with a mix of atta, semolina and maida. Each lend a different texture and taste to the pooris.

poori recipe puri recipe

Most tiffin centres in South India make these with a mix of atta, maida & rava. But in many homes these are made with just wheat flour known as atta. The recipe shared here will give you poori that will be slightly crisp, soft and yet puffy.

Perfectly made puri not only puffs up well when fried but also don’t soak up much oil.

A similar recipe is this bhatura but is made with all-purpose flour and a leavening agent.

More breakfast recipes,
Dosa
Idli
Upma
Poha

Tips to make puffed pooris

  • The most important step to make good pooris is to make the dough correctly. It must not be sticky or loose but must be a tight dough. This helps in puffing them well without soaking up oil.
  • Too dry or crumbly dough will yield you hard puri. (check the video for details)
  • Rolling them to correct thickness also matters. Too thick puris will not puff and too thin will become like papad.
  • Use up the dough immediately and do not rest it. If you are making in large quantities then, make the dough in batches.
  • Frying the pooris on a medium high flame works well for me. Do test the first one as the heat generated varies from one stove to the other.

Variations of puri recipe

  • To make palak puri, puree one cup of palak with few tbsps water and use that to make dough.
  • To make methi puri, add some fresh chopped methi leaves to the dough. Incorporate the leaves first then add water as needed.
  • Make masala poori, add 1/8 tsp cumin or jeera powder, ½ tsp red chilli powder, ¼ tsp garam masala, ½ tsp fine crushed kasuri methi and some salt to the 1 cup flour.

Poori can be served with
Puri masala
Potato masala
Chana masala
Sagu
Coconut chutney
Mix veg kurma
Halwa
Basundi
Shrikand or Mango shrikand

Puri recipe or Poori recipe

poori recipe puri recipe

Poori recipe | Puri recipe | How to make poori

Poori recipe – puri is an unleavened deep fried bread made with flour & salt. It is a popular breakfast food from Indian subcontinent. Puri is served with poori masala, potato masala curry, sagu, kurma or chutney.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings2 people
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 1 cup wheat flour (or atta)
  • ¾ teaspoon semolina (or fine rava or chiroti rava) (optional)
  • ¾ teaspoon oil (or ghee)
  • water as needed (approximately ¼ cup plus 1 to 2 tbsp)
  • 2 pinches salt (as needed)
  • oil (for deep frying)

How to make the recipe

Making poori dough

  • Mix together flour, salt, rava and oil in a large mixing bowl. 
  • Pour ¼ cup water. Begin to make a little stiff tight dough, adding more water as needed.
  • Smear ½ tsp oil, knead lightly and smoothen the ball.
  • Do not knead it a lot otherwise poori will turn soft and absorb oil while frying. 
  • Keep the dough covered all the time until the last poori is rolled.
  • Do not rest the dough for more than 3 to 5 minutes. 
  • The longer it rests quicker the puffed puri will collapse. They will turn oily after frying.
  • Divide the dough to 8 to 10 portions.
  • Avoid kneading them. Keep them covered in the bowl. 
  • Smoothen all the balls by rolling them lightly in between your palms. 

How to make poori

  • Drizzle little oil and spread it on the rolling area.
  • Smear oil over the dough ball & flatten it.
  • Begin to roll it evenly from the center to a round puri.
  • It should not be too thick or thin. It must be moderately thick which helps the puri to puff.
  • Make 5 to 6 puris and set them aside. Do not stack them.
  • Begin to heat the oil on a medium high flame and continue to make rest of the pooris.

Frying poori

  • The oil has to be hot enough. Check by dropping a small portion of dough to the pan.
  • It has to rise immediately without browning.
  • If it browns quickly then reduce the flame slightly and allow the temperature to come down.
  • Slide the puri carefully to the hot oil. Do not disturb until it rises half way to the surface.
  • Quickly but gently begin to press down with a perforated ladle. This helps the poori to puff well.
  • Once puri puffs, flip it carefully. Fry on the other side as well until golden and crisp. 
  • You can fry flipping too and fro once more until slightly crisp & to get the desired color – light golden to dark golden.
  • Remove the puri to a colander. Fry the next poori the same way.
  • Make sure the oil is hot enough before frying the next puri. Serve poori with potato curry, chutney or kurma.

Video

Video of poori recipe

NUTRITION

Calories: 496kcal | Carbohydrates: 49g | Protein: 6g | Fat: 30g | Saturated Fat: 2g | Sodium: 582mg | Potassium: 66mg | Fiber: 1g | Calcium: 9mg | Iron: 2.9mg

Notes

Notes on poori recipe

    Using too much of semolina can make the poori hard or the top layer can turn too crisp & flaky.
    Fine rava or semolina or chiroti rava works best. If you do not have rawa, just skip it. If using chiroti rava, you can use about 2 tsps per cup of flour.
    Dough has to be stiff and tight but at the same time it must not be crumbly or too dry.
    You must be able to make smooth balls when you roll the ball in between your palms.
    Do not over knead the dough at anytime as it softens the dough. This will make the pooris oily.

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Preparation

1. Add flour, rava and salt to a mixing bowl. You can also skip rava and salt. If using milled flour (atta from flour mill) then do sieve and discard the bran.

adding flour and semolina to bowl for puri recipe

2. Pour oil.

adding oil to flour to make poori dough

3. Also pour 4 tbsps water.

pouring water to make dough

4. Begin to mix.

mixing the flour to make dough

5. Sprinkle more water as needed.

pouring water as needed

Making dough

6. Make a stiff & tight dough that is not crumbly or dry. It must not be soft like the roti dough.

drizzling some oil over poori dough

7. Drizzle little oil and knead lightly to just smoothen the ball. Do not knead it for longer like it is done for roti or chapati.

knead the dough a bit

8. Dough must still be stiff and tight. When you press it with your fingers, you will still feel it is tight and stiff, not soft.

stiff and tight dough

9. Cover it until you finish rolling all the poori. I usually do not rest it for more than 3 to 5 minutes.

keep the dough covered to make poori

10. Divide it to 8 to 10 parts.

dividing the dough to balls to make puri recipe

11. Gently roll them in between your palms just to make them smooth. Do not knead them.

smoothen the balls to make poori

12. Sprinkle flour over the rolling area or smear some oil. Using oil for rolling keeps the deep frying oil clear till the end. It is good especially if your are making lot of puris. If using flour, make sure you use as little as possible and dust it off from each of the puri before frying.

flatten the dough and grease

How to make poori recipe

13. Begin to roll the poori evenly from the center.

begin to roll the dough

14. Do not roll them too thin or too thick.

rolled poori

15. They need to be moderately thick otherwise they will not puff.

checking the thickness

16. Next after making 5 to 6, heat the oil on a medium high flame. Do not leave them without frying for long.

17. While it heats, continue to roll up the rest as well.
18. Check if it is hot by dropping a small portion of dough.

testing oil for heat

19. If the oil is hot enough for frying, it will rise immediately. But it should not brown quickly.

adding the test dough to oil

Frying poori in oil

20. Drop the puri gently. If you have used flour, do dust off the excess flour before frying. As soon as it is added to the pan, it sinks completely.

slide the puri to hot oil

21. Do not disturb until the poori comes up at least half way to the surface.

frying poori in hot oil

22. Then quickly but gently keep pressing the poori down to the oil.

puffing

23. Poori will puff.

puffed poori

24. Next flip the poori and fry until crisp and golden. Remove to a kitchen tissue. To fry the rest of them as well, make sure the oil is hot enough.

flip and fry

Serve poori with curry, chutney or sagu.

poori recipe puri recipe
poori or puri is an unleavened deep fried bread made with wheat flour & salt. This post will guide you to make perfect crisp puffed pooris at home. #poori #puri #poorirecipe #indianbreakfast #vegetarian

Filed Under: Breakfast recipes, karnataka recipes, Latest Recipes, Lunch box recipes, South Indian Recipes, vegetarian recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Reader Interactions

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Comments

  1. Dr sravanthi Roy says

    November 11, 2019

    5 stars
    Hi , I don’t usually write a review unless it is something outstanding. I have been trying your recipes for a few days now and just want to say that each of my dish turned out great. I made Puri yesterday for the first time, followed exact instructions and I myself was stunned to see them puff up beautifully in the oil. Just wanted to thank you for your fool-proof recipes and your hard work. It’s really appreciated.
    Cheers🙂

    Reply
    • swasthi says

      November 13, 2019

      Hi Dr Sravanthi,
      You are welcome! Glad the dishes turned out good.Thanks much for the comment!
      🙂

      Reply
  2. Rom says

    November 4, 2019

    Hello Swasthi
    Very good recipe. I never knew that one has to make pooris immediately right after making the dough. Way back, long time ago in 1960s when I was in coastal Andhra Pradesh, the restaurants there used to serve pooris made with all purpose flour. They used to look white but at the same time the pooris were very flaky. I used to wonder how they get pooris so flaky. I do not know how they are preparing it these days, since I haven’t visited India in over 20 years. Anyway my question to you is – how to make the pooris flaky? Is it the use of all purpose flour makes the pooris flaky? Appreciate your thoughts on this.
    Thanks,
    Rom

    Reply
    • swasthi says

      November 5, 2019

      Hello Rom Garu,
      Thank you! Usually some very hot sizzling oil is poured to the flour and mixed until the oil is incorporated well.Then it is mixed to dough with milk and water. This gives flaky pooris. I haven’t tried it myself anytime. But we do have some Indian restaurants here that serve flaky pooris. I just heard from them about the hot oil & milk. I think it is the oil and not all purpose flour that makes them flaky.If I try it anytime I will update the post. Thank you!

      Reply
      • Rom says

        November 6, 2019

        Swasthi
        Thanks very much for the feed back. Seems like an interesting twist in poori making. Yes, please let me know if you get a chance to try it. In the meanwhile, I might also experiment with it and let you know how it turns out to be. At this point I am not sure about the proportions of water and milk to be added to the flour.

        Reply
        • swasthi says

          November 8, 2019

          Hi Rom Garu,
          You are welcome. Too much milk will make the pooris too oily. I have tried with only milk and they did not turn out so good. 3 tbsps very hot boiling milk may work. But not sure. Hope this helps. Thank you!

          Reply
  3. Farida says

    August 23, 2019

    5 stars
    Yummy

    Reply
    • swasthi says

      August 26, 2019

      Thanks farida

      Reply
  4. Sweety says

    August 23, 2019

    Dear Swasthi,
    Love the way you explain every minute details. I can’t thank you enough for all the guidance. Which oil do you use for cooking & frying? What do you do with the oil after frying? How much oil do you use in a month? I have learnt cooking from you. So please guide me.

    Reply
    • swasthi says

      August 24, 2019

      Hi Sweety,
      Thanks for following the blog.
      1. I use a variety of oils as it is highly suggested by doctors to use a wide variety. Currently I am using organic refined coconut oil for both cooking and frying. Sometimes I use sunflower, sesame and even peanut. I buy whatever organic variety is available. There is nothing standard I follow other than choosing different kinds.
      2. After frying once I discard the oil. I try to use only as needed and restrict deep frying to 4 to 5 times a month. Sometimes I wouldn’t fry even once a month if the kids haven’t asked for any fried foods.
      3. Per month I use about 2 liters oil for cooking and 1 liter( or sometimes lesser) for deep frying. Apart from this I use about 1 kg ghee. I guess this is the reason our oil consumption is lesser. If you are trying to get an amount which is right for you then it depends on the size of your family and how many meals you make. I cook for 5 on a regular basis. 3 adults + 2 kids. I make 1 breakfast, 1 snack, 2 meals on 6 days a week. The 7th day only a brunch is made. Your calculation should base on the size of your family and how many times you cook in a week. Hope this helps.
      🙂

      Reply
      • Sweety says

        September 13, 2019

        5 stars
        Dear Swasthi,
        Thank you 🙏 for these great helpful tips. I am on a new mission and I think I will be successful. I was using about 4 liters of oil for 2 of us. Since we both ran into health and skin issues started looking into our diet. Your tips were very helpful and found oil to be the culprit. I am totally amazed at the amount of oil you use for your family. I cook mostly following your recipes but used to make fried foods almost 4 to 5 times a week. Now I cut down making poori to once a week and even the other dishes. Can’t thank you enough.

        Reply
        • swasthi says

          September 13, 2019

          You are welcome Sweety!
          Yes do try it. I am sure you will be successful. It is the other way in my home. My elders say I am using too less oil in our foods. You can also move to baking, if you make fried snacks often. Glad the tips were helpful.
          🙂

          Reply
  5. Durgampudi Padmaja says

    August 8, 2019

    Liking recipe names liking recipes.

    Reply
    • swasthi says

      August 8, 2019

      Thank you Padmaja

      Reply
  6. Last name. Anantha, First name Subbaraman says

    April 17, 2019

    Dear Ms. Swasthi Shrekanth,
    I am 88 years old, I like cooking for my grandchildren. I am an utter and complete vegetarian. My wife and I bless you, that Shree Lakshminarayan will continue to bless you with a very successful happy and prosperous vegetarian food producer. Our blessings to you, your 2 children and your good husband and to your extended families. Please let me know if you have published a book of recipes for various daily food, various snacks, rice varieties and various chantey. Sambars kootus, and other south Indian vegetarian food. God bless you. Kindest regards. Mr. and Mrs.Anantha

    Reply
    • swasthi says

      April 19, 2019

      Dear Mr. & Mrs. Anantha Subbaraman,
      So glad to know you both. It’s such a pleasure to receive your blessings. You both made my day! We have not published a cookbook yet. Hopefully we will. Thank you so much Sir & Ma’am

      Reply
  7. NADII says

    January 14, 2019

    5 stars
    Hello,
    Thank u so much for all this wonderful recepis. It is a great blogg. Im German and i love to cook indian food.
    I Love your explanin at the beginning of the recepie, and the way which explane stepp by stepp.

    Reply
    • swasthi says

      January 16, 2019

      Hi Nadii
      You are welcome. Thank you so much for reading. So glad to know you liked the blog.
      🙂

      Reply
  8. Riley says

    November 29, 2018

    5 stars
    Fantastic recipe very easy and very well instructed. Could have not been simpler…Thank you Swasthi for sharing such a delicious puri recipe…feel the ultimate Puri Hero in the house at the moment haha.. bless you xx

    Reply
    • swasthi says

      November 29, 2018

      Hi Riley
      You are welcome. Thanks a ton for the wishes. Glad to know you became a Puri hero at home.
      🙂

      Reply
  9. Thanmaya says

    November 2, 2018

    5 stars
    This is very helpful and in detailed procedure. Thankyou swathi. God bless you..

    Reply
    • swasthi says

      November 3, 2018

      Welcome Thanmaya
      Thank you so much for the wishes.

      Reply
  10. jhansi says

    October 3, 2018

    very good explanation. your tips very helpful

    Reply
    • swasthi says

      October 3, 2018

      Thank you

      Reply
  11. akashocd says

    May 15, 2018

    5 stars
    thank you for telling how to make perfect puri

    Reply
  12. Neha says

    April 12, 2018

    4 stars
    Hi Swasthi
    Thank you very much for the detailed instructions. I made your puri and gajar ka halwa. Tried the puri first time and both turned out so well. This weekend i will be making your tandoori chicken. Keep sharing..

    Reply
    • swasthi says

      April 13, 2018

      Welcome Neha
      Thanks for your time to comment back on the recipes you try. Happy they turned out good. Yes do try tandoori chicken and enjoy it.
      🙂

      Reply
  13. Shalu says

    April 7, 2018

    5 stars
    Made your puri and curry today both turned out very good. Thank you

    Reply
    • swasthi says

      April 7, 2018

      Welcome Shalu
      Thanks for trying

      Reply
  14. Preeti says

    March 27, 2018

    5 stars
    Thanks dear Swasthi for the recipe. i made puri for the first time and they turned out good.

    Reply
    • swasthi says

      March 29, 2018

      Welcome Preeti,
      Thanks for trying. I replied your other comments too on the baby food.

      Reply

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