Poori step-by-step recipe with photos.
About this recipe
Poori is unleavened deep-fried puffed bread made with whole wheat flour. Hot puffed pooris served with saagu or potato masala or chola is one indulgent breakfast/brunch. These soft, puffed up bread can also be served with suji halwa and tastes absolutely great.
It is very important to get the dough right while making them. The dough has to be slightly stiffer when compared to chapati dough. Also, you need to knead the dough in lukewarm water and not cold water. If you get the dough right, the pooris will puff away to glory!
Whole wheat flour: This is the only main ingredient to make poori. Use Indian whole wheat flour known as atta or chapati flour to make poori.
Salt: Salt is used to season the dough.
Oil: Apart from oil to fry the poori, a little oil is added to the dough as well.
To make the poori, make a dough with whole wheat flour and lukewarm water. I let the dough rest for a while. I then roll it into round discs and deep-fry in oil.
Tips to make perfect poori
Knead the dough slightly stiffer when compared to chapati dough. If the dough is very soft, the pooris will not puff and will soak a lot of oil.
Always use lukewarm water to knead the dough and not cold water.
Roll the poori to medium thickness. If they are rolled too thick, they will not puff up and if they are rolled too thin, they will not remain soft.
The temperature of the oil is important. If the temperature is low, it will soak up a lot of oil. To test if the oil is ready, drop a very small piece of dough into the oil. If it rises immediately to the top, the oil is ready.
Here are some dishes that go very well with poori.
Follow my fail-proof recipe to make perfectly puffed pooris every time. Try it for a Sunday brunch and indulge you family in some deliciousness!
Poori step-by-step recipe with photos
1. Add oil and salt to the flour
2. Slowly add luke warm water and knead the dough
3. Roll the rested dough into a disc
4. Fry the rolled disc in hot oil
5. Flip and fry on both sides
6. Drain the pooris onto a kitchen towel
Perfectly puffed pooris ready to be served