poori puri recipe

Poori Recipe, How to make Puri

By Swasthi on January 11, 2022, Comments, Jump to Recipe

Puffed poori will soon be everyone’s favorite at your home! Poori or puri is a popular Indian breakfast immensely popular all over India. This detailed step by step picture guide and video post will help you make perfectly puffed puri each time. Dough discs fried to perfection until a little crisp on the outside but soft on the inside is what you will make with this recipe! For a savory meal serve these puri with Puri bhaji or poori masala, Chana curry, Coconut chutney or Veg kurma. If you love sweet meals, these are best eaten with Suji halwa, Basundi or Shrikhand.


poori puri recipe

Most Indian households make these for the weekend & festive meals. Similar to Naan, tandoori roti & Bhatura these are very much popular in the Indian restaurants and are served for breakfast & even for a meal.

So what is poori or puri?

About Poori – Puri

Poori also spelled as puri is an Indian fried bread made with just 3 ingredients – wheat flour, salt and water. Small portions of unleavened dough is rolled to small discs and deep fried in hot oil. A perfectly made puri puffs as soon as it hits the hot oil.

Traditional puri recipe uses wheat flour. However you will find them in the restaurant and tiffin centres being made with a mix of wheat flour, all-purpose flour and semolina. Each ingredient makes a difference to the taste and texture of your puri.

While the whole wheat flour poori tastes nutty, those made with a mix of wheat and all-purpose flour taste less nutty as APF imparts a milky flavor. There is also a Bengali version known as Luchi, made exclusively with all-purpose flour.

My mom always made poori with wheat flour and semolina (suji, rava) to make them crisper. Semolina helps the puffed poori to hold its shape longer. Adding semolina is more common in our parts of Karnataka. In fact we never make poori without it. You may skip if you do not prefer.

If you are a beginner I highly recommend reading the full post, especially Tips and Troubleshooting sections below.

How To Make Poori (Stepwise Photos)

1. Add 1 cup whole wheat flour, ¾ teaspoon fine rava (semolina or suji) and 1/8 teaspoon 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 ¾ teaspoon oil. Mix all of them well & pour ¼ cup water (4 tablespoons).

pouring water to make dough

3. Begin to mix to form a stiff dough. You will need another 1 to 2 tablespoons water. Sprinkle more water only as needed.

mixing the flour to make dough

4. 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

5. Drizzle another ¼ teaspoon oil and knead lightly to just smoothen the ball. Do not knead it for longer like it is done for roti or chapati. 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

6. Keep this dough covered always until all of the dough is used up to roll pooris. I usually do not rest the dough for more than 3 to 5 minutes.

keep the dough covered to make poori

7. Divide it to 8 to 10 parts.

dividing the dough to balls to make puri recipe

Rolling puri

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

smoothen the balls to make poori

9. 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

10. Flatten the ball and smear little oil. Begin to roll the poori evenly from the center.

begin to roll the dough

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

rolled poori

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

checking the thickness

13. Next after making 5 to 6, heat the oil on a medium high flame. Do not leave the rolled puris without frying for long. While it heats, continue to roll up the rest as well.

14. Check if the oil is hot by dropping a small portion of dough. If the oil is hot enough for frying, it will rise immediately. But it should not brown quickly.

testing oil for heat

Frying poori in oil

15. Gently slide the puri from the side to the hot oil. 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.

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

frying poori in hot oil

17. Then quickly but gently keep pressing the poori down to the oil. If you press too hard, holes can form on the poori and will not puff.

puffing

18. Poori puffs completely.

puffed poori

19. Next flip the poori and fry until crisp and golden. Remove to a steel colander. To fry the rest of them as well, make sure the oil is hot enough but not smoking hot.

flip and fry

Serving suggestions

poori recipe

Puri masala is a side dish made with potatoes, onions, spices and tomatoes. You can make a dry or a semi dry bhaji.

Potato masala is the same dish that is used for stuffing masala dosas. It is similar to the puri masala but there is no tomato used here.

Chana masala made with chickpeas, onions, tomatoes and spices makes for a great side.

Mix veg kurma is most commonly made in South Indian homes when poori is served for Lunch or dinner. Mix vegetables are cooked in a coconut cashew curry.

Coconut chutney: In South Indian tiffin centers and restaurants, poori is served with coconut chutney along with a coconut chana curry or veg kurma or potato masala.

Halwa, Bombay chutney, Basundi, Shrikand & Mango shrikand are more sides commonly eaten with poori.

So it totally depends on what you like. On busy mornings we eat them with this easy potato peas Sagu.

poori recipe puri recipe

Pro Tips

Making dough: 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. To know the correct texture of dough, check my video.

Amount of water to use for making the dough depends on the kind of flour. So adjust the amount of water as needed while forming the dough.

Kneading: Do not knead the dough to the extent it becomes soft like roti dough. The key here is to just knead it for a short time until the dough becomes smooth and uniform but not soft. If you press down the dough you should feel it is tight and not soft. This is the stage at which you need to stop kneading.

Resting dough: Try as much not to rest the dough as soaked dough will absorb more oil. If making in large quantities then, make the dough in batches. It is not that you can’t make pooris with rested dough but they won’t be the best.

Rolling: The dough has to be rolled to a disc that is neither too thin nor too thick. So rolling them to the correct thickness also matters for a puri to puff well. Too thick puris won’t puff and too thin will come out hard like papad. But how do you know what is the correct thickness. Check out my video & experiment.

Frying : For the pooris to puff well, oil has to be hot enough. If you fry them in oil that is not hot enough then they will soak up oil and won’t puff. So do the heat test by simply dropping a small flat piece of dough to the hot oil. It has to rise immediately without turning brown. This is the right temperature. Regulate the stove as needed to maintain the heat consistently.

Troubleshooting

Dry & crumbly dough: Too dry or crumbly dough will yield you hard puris. So if the dough is dry, feel free to sprinkle little water as needed while forming the dough.

Sticky dough: Be cautious while you add water. But if it becomes sticky, then you can always add some flour to bring it to the right texture – non-sticky tight dough.

Poori not puffing: Roll them evenly to a not too thick or too thin discs. Oil is not hot enough. Heat up the oil a bit more.

Variations

  • 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.

Faqs

Can I make the dough ahead?

Pooris are best made with freshly made dough. If the dough rests longer then they will absorb more oil.

Why don’t my pooris puff?

For a perfectly puffed poori, roll the dough evenly to a disc that is not too thin or too thick. If they are too thin they will turn crisp like papads and won’t puff. If they are too thick then also they won’t puff. To know the exact thickness, check my video or step-by-step photos where I show the thickness. If the dough is not rolled evenly then also they won’t puff. They have to be evenly rolled.

Why do my puffed puris collapse after a while?

More moisture in the dough will collapse the puffed poori within a few minutes. For the pooris to remain puffed always add fine semolina. It not only makes them crisp but also holds the puff for longer.

Why is my puri oily?

Too much moisture in the dough, meaning sticky or too soft dough can make them oily. Make a stiff and non-sticky dough. Don’t knead the dough a lot. We don’t knead the dough like roti dough. The other reasons can be – Frying them in oil that is not hot enough. Avoid using wheat flour to which extra bran has been added.

Why is my poori hard?

Lack of moisture in the dough, meaning dry and crumbly dough can yield hard puris. The other reasons are frying them at low temperature for long time & frying them in oil that is not hot enough. Also rolling them too thin can make it hard.

What do you eat with puri?

Each region and household has their own way of serving them. Poori masala, puri bhaji, chana masala, veg kurma, coconut chutney and sagu are some of the sides to serve with puri.

Is poori bad for health?

Since it is a fried food, enjoy these in moderation. Eating them daily is not a good idea. So limit them to weekends and occasions.

Can puri be made in air fryer?

Yes. I have tried making puris in air fryer several times but the texture and taste won’t be the same as fried puris.

When fried the discs puff and some amount of steam is trapped inside. This steam gives the soft texture from inside. But when air fried, the moisture in the rolled poori dough tend to evaporate due to the hot air that’s generated. Making them hard and they won’t puff.

So steaming them first before air frying helps in incorporating some moisture while they cook partially.

So I steam the rolled puris in a greased thatte idli stand for 3 mins.  After 3 mins remove them immediately from the steamer and cool completely. Place them in the air fryer and air fry for 3 to 4 mins at 200 C – 400 F.

The most important thing is to experiment the temperature and time as it depends on the air fryer. But they will puff well when done at a stretch without pausing.

The second thing is the dough has to be soft and kneaded well like the roti dough. So you can just use the regular roti dough to make poori in air fryer. Making these is easier for 2 servings but it becomes tedious and takes a lot of time to make many puris.

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Recipe Card

poori puri recipe

Poori Recipe, How to Make Puri

Poori is an unleavened deep fried bread made with flour & salt. It is a popular breakfast food from Indian subcontinent. It is served with potato masala curry, sagu, kurma or chutney.
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For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings2 people
AuthorSwasthi

Ingredients (US cup = 240ml )

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

Instructions

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. (check video)
  • 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.
  • Smoothen all the balls by rolling them lightly in between your palms. Keep them covered in the bowl. 

How To Make Puri

  • Drizzle a few drops of oil on the rolling area and spread it.
  • 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 steel colander. Fry the next poori the same way.
  • Make sure the oil is hot enough, but not smoking before frying the next puri. Serve poori with potato curry, chutney or kurma.

Notes

    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.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Poori Recipe, How to Make Puri
Amount Per Serving
Calories 496 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 2g13%
Sodium 582mg25%
Potassium 66mg2%
Carbohydrates 49g16%
Fiber 1g4%
Protein 6g12%
Calcium 9mg1%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

This Puri recipe post was first published in March 2018. Updated & republished in December 2020.

Poori Recipe, How to make Puri

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s 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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Hi Swathi, the water for making dough for puri.. is it hot , warm or cold water ?
Thanks.

Can you make a roomali roti recipe for us?

Hi there – well actually I would love the basic recipe more than rumali – I just love thin rotis general. I can’t believe you remember that! I just think you’re tips help me more than others. I’ve been practicing a lot but I’m not perfect yet and I feel like you’re tips help me get things to perfection.

Thanks,
Cindy

Thanks for the recipe. I need to make a big batch of puri’s, would it work if I doubled the ingredients ?

Hi,
Can be fried today for next day serving?

5 stars
The pooris came out perfect with this recipe. I had been struggling for years with making perfect pooris.. Thank you Swasthi..

5 stars
How long can I keep the dough after kneading

5 stars
Swasthi,Thank you sooo much…your tips are just brilliant.Made the perfect pooris..May Almighty bless you.Take care.

5 stars
Thanks a lot for the amazing tips!

Thanks a lot for the amazing tips.

5 stars
Thanks for the recipe and tips

5 stars
came out great!as a novice it was hard to shape the dough so I used a round lid once I got it to the right thickness.

Can i substitute the whole wheat flour with all purpose flour?

I’m a Hungarian-English living in Yorkshire, UK, with a love of Indian food, especially puris. Thank you so much for this fantastic recipe that’s solved all my puri problems-your recipe and info are so clear and you’ve considered everything. I look forward to trying more of your recipes. Much love.

5 stars
Thank you Swasthi for such a detailed, yet easy to follow recipe. God bless you

5 stars
Thank you so much for your helpful tips
I could make some amazing soft and puffy pooris

5 stars
Amazing recipe. Poori came out soft and puffed out

5 stars
I want to dance. I have made few attempts to make pooris but all turned dangerously oily. Wish i could give you a hundred stars. This is a fool proof recepie. I added 2 3 spoons of milk to the water and put little salt in the oil. The pooris were super soft even when cool and yum. I had to pour out some oil as the pooris were so dry. Thank you. I am a great fan of pooris amd now i can make it happily with less effort.

5 stars
Thanks for teaching us how to make great pooris. This is how it needs to be taught and written. Great work ma’am. God bless.

Hello. I was wondering if you make the dough in the morning, can you make poori in evening? I’m trying to understand the science of you saying that you don’t let the dough rest too long prior to making. Thanks. Looking forward to trying the recipe today.

Thank you so much for your quick reply! Trying the Puri masala right now and will make the dough this evening. Love your website and all your tips. Thanks again!

5 stars
Thanks for the great tips you gave while making puris. Your recipe is also well written.

5 stars
This was amazing and quick too. Thank you