Poori step-by-step recipe with photos.
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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!
Ingredients
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.
Step by step instructions
1. Add oil and salt to the flour.
2. Slowly add lukewarm 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 paper towel.
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.
Perfectly puffed pooris ready to be served
Serving suggestions
Here are some dishes that go very well with poori.
For a variation, try fenugreek leaf poori (or methi poori). Or try the indulgent luchi, the Bengali cousin, made with plain flour!
Follow my fail-proof recipe to make perfectly puffed pooris every time. Try it for a Sunday brunch and indulge your family in some deliciousness!
Recipe card
Poori
Ingredients
- 2 cups whole wheat flour (atta)
- 1 tablespoon oil
- 1 teaspoon salt
- Lukewarm water to knead the dough
- Oil for deep frying
Instructions
- In a mixing bowl, add whole wheat flour, 1 tablespoon oil, and salt. Mix them together
- Slowly add lukewarm water and knead into a slightly stiff dough (the dough must be slightly stiffer than chapati dough)
- Cover with a damp kitchen towel and let the dough rest for 15-20 minutes
- Heat oil for deep frying in a frying pan
- Pinch out a small portion of the dough and roll it using some flour for dusting into a slightly thick disc
- Gently slide the disc into the hot oil
- Deep fry the poori on medium heat until they puff up and become light golden in colour. If the poori does not puff up, agitate the oil and slightly press them
- Drain on a kitchen towel
- Serve hot with saagu, potato masala or chola
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