Poori

Poori step-by-step recipe with photos.

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!

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.

Follow my fail-proof recipe to make perfectly puffed poori every time. Try it for a Sunday brunch and indulge you family in some deliciousness!

Serving suggestions: This dish tastes best with saagu, potato masala, suji halwa, shrikhand.

For a variation, try fenugreek leaf poori (or methi poori). Or try the indulgent luchi, the Bengali cousin, made with plain flour!

Poori

Shilpa

Poori is unleavened  deep fried puffed bread made with whole wheat flour.

5 from 1 vote

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Course Breakfast, Main Course

Cuisine Indian, Karnataka

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Ingredients

  

1x2x3x

• 2 cups whole wheat flour (atta)
• 1 tbsp oil
• 1 tsp salt
• Lukewarm water to knead the dough
• Oil for deep frying

Instructions

 

• In a mixing bowl, add whole wheat flour, 1 tbsp 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

Nutrition Facts

Poori

Amount Per Serving

Calories 47 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 117mg5%

Potassium 44mg1%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Calcium 4mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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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