• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Indian Veggie Delight logo

  • Home
  • Recipes
    • Kids Lunch Box
    • Instant Pot
    • Air Fryer
    • Rice & Grains
    • Lentil & Beans
    • Millet
    • Vegan
    • Keto/Low Carb Recipes
  • Instant Pot
  • Kids Lunch Box
  • Subscribe
  • About Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Instant Pot
  • Air Fryer
  • Kids Lunch Box
  • Shop
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Breakfast

    Poori Recipe | How to Make Puri

    Oct 18, 2023. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    Learn how to make the perfect Poori (Puri) recipe, a popular Indian fried bread that is puffy, crispy, and delicious. It is typically served for breakfast or as a snack.

    crispy and puffy poori served on a plate with potato sagu and shrikhand on the side

    If there’s one Indian combination we Indians can never get enough of, it has to be finger-licking aloo ki sabzi along with deep-fried crispy puri. Indeed, we can never have enough of the puris and sabzi platters that quickly satisfy our craving for finger-licking good, spicy, oil-filled Indian food.

    You can make puri by using a variety of flour like wheat flour, all-purpose flour, gram flour, semolina, rajgira, and more. No matter which variant you try, puri is sure to be delicious and nothing else! If you love having Puri as much as we do, you are at the right place. In this article, we will tell you how to make puri at home in a few simple steps. Read below.

    Jump to:
    • What is Poori?
    • Ingredients for Poori Recipe
    • How To Make Poori (Puri) at Home
    • Serving Ideas
    • Storage Instructions
    • Tips to Make the Perfect Fluffy Poori Recipe
    • Different Types Of Puri: Variations
    • Frequently Asked Questions
    • More Indian Breakfast Recipes
    • How to Make Poori

    What is Poori?

    Poori (Puri) is a very popular Indian unleavened fried puffed bread that is typically made from whole wheat flour. It can be eaten for breakfast, a snack, or a light meal. It is served with delicious curry or chutney on the side.

    crispy and puffy three puri served on a plate

    Ingredients for Poori Recipe

    Here are the ingredients to make crispy poori recipe at home.

    • Whole Wheat Flour: It is the main ingredient for making poori. I prefer Sujatha Gold Sharbati Whole Wheat Flour or Aashirvaad Whole Wheat Atta brands. It's easily available in Indian grocery stores or on Amazon.
    • Semolina: Optional. Fine semolina (sooji or rava) is sometimes added to make the poori crispy and helps to retain its shape for longer. Adding sooji is a personal preference.
    • Salt: Salt adds flavor to the dough.
    • Sugar: Optional. Adding a small amount of sugar to puri gives a beautiful golden brown color when fried and also enhances the flavor of the poori.
    • Oil: helps make the poori crispy on the outside and soft on the inside. You can also use melted butter.
    • Oil for deep frying: Any neutral-tasting oil can be used for frying, such as vegetable oil, canola oil, or sunflower oil.
    • Water: is needed to make a dough.
    Ingredients for Poori Recipe

    How To Make Poori (Puri) at Home

    Here we will tell you how to make puri using whole-wheat flour (chakki atta).

    Kneading The Dough

    Take a large mixing bowl, and add 2 cups of wheat flour, 2 tablespoons of fine rava (sooji or semolina), salt to taste, sugar, and 2 teaspoons of oil. Mix well. Rava is added to make the poori crispier.

    step to add salt, oil wheat flour to make poori collage

    Next, Add the water little by little and knead the dough using your fingers and hands, or use a standing mixer.

    step to knead the poori dough collage

    The dough must be smooth, and tight (Not too soft like roti and not too stiff like mathri).

    smooth and tight dough collage

    Grease the dough with a dash of oil to prevent it from drying. Cover the bowl with a plate or damp cloth. Let it rest for at least 15 minutes at room temperature.

    step to rest the dough collage

    Roll Out

    Knead the puri dough again for a minute until it is smooth, and take a tiny portion from the poori dough, roll it between your palms to make it smooth, and gently press it in between your palms.

    step to prepare make a ball collage

    Take one dough ball and apply a little oil over it. You can also lightly grease the rolling pin with oil to prevent it from sticking to the dough.

    Roll the ball into a small circular shape using a rolling pin. Do not roll them too thick or too thin.

    step to roll the puri collage

    Deep Fry

    Heat oil in a deep pan or kadhai on medium-high flame. Once it's hot, gently place one puri in the oil. Press it lightly with a slotted spatula or spoon. It will immediately start to puff out. Then flip the poori and fry until it becomes golden brown on both sides.

    step to deep fry puri collage

    Once done, Remove the poori from the oil using a slotted spoon and place it on a paper towel or steel colander to drain the excess oil.

    step to keep the poori on the paper towel collage

    Please Note: If you are someone who does not prefer deep-fried food, you can also air fry the puris.

    crispy and puffy three puffed indian bread served on a plate

    Serving Ideas

    Poori is best paired with aloo masala, aloo rasedar, or potato sagu. But you can even pair it with chole, aloo gobhi, matar paneer, undhiyu, kurma, and more.

    It can also be paired with desserts like basundi, shrikhand, aamras, and kheer.

    While fasting on Navratri, devotees also pair it with sukha kala chana and sooji halwa.

    Storage Instructions

    Make Ahead: The puri dough may be prepared ahead of time, refrigerated for 2-3 days, or frozen for up to a month. If frozen, Before usage, simply thaw and allow it to reach room temperature.

    Store: Poori keeps well for two to three days at room temperature. Let them cool, then wrap them in aluminum foil or store them in an airtight container.

    Tips to Make the Perfect Fluffy Poori Recipe

    1. Use fresh flour: Always use fresh wheat flour to make pooris.
    2. Crispy texture: For a crispier poori, you can add fine suji (rava or semolina flour) to the dough.
    3. Dough texture: Knead the poori dough stiff, and tight (Not as soft as you make for chapati).
    4. Let the dough rest: Allow the dough to rest for at least 15-20 minutes after kneading. This will help the gluten to relax, making the dough easier to work with.
    5. Roll the puris evenly: Roll out the puri evenly, neither too thin nor too thick. This will help the poori to puff up well while frying. Also, avoid any folds or cracks while rolling.
    6. Oil your rolling pin as well: In addition to applying little oil to the flattened dough ball, you may also lightly grease the rolling pin with oil to prevent the dough from sticking.
    7. Don't roll puris using dry flour: The excess flour on the puri can burn in the hot oil, and the burned particles will attach to the subsequent batch of pooris.
    8. Heat the oil to the right temperature: To achieve a perfectly cooked, crispy, golden-brown poori, ensure the oil is hot but not smoking when frying. The ideal temperature is around 350-375°F.
    crispy and puffy poori served on a plate with potato sagu and shrikhand on the side

    Different Types Of Puri: Variations

    1. Methi (Fenugreek) Poori: Add fresh or dried fenugreek leaves (kasuri methi) to the dough while kneading.
    2. Aloo (Potato) Poori: Add mashed boiled potatoes and a few spices like carrom seeds (ajwain), red chili flakes, and salt to the dough while kneading.
    3. Masala Poori: Add Indian spices like coriander powder, turmeric powder, red chili powder, and ajwain (carrom seeds) to the dough while kneading. This gives a nice spicy flavor.
    4. Palak (Spinach) Poori: Add pureed or finely chopped spinach to the dough while kneading. Gives a vibrant green color to the poori.
    5. Luchi: Luchi is made with all-purpose flour, salt, and water. It is a popular type of puri in Bengali cuisine.
    6. Multi-grain Poori: You can mix different types of flour like wheat, barley, jowar, and besan to make a healthier version of the traditional poori.

    Frequently Asked Questions

    Is Puri healthy?

    Poori is a deep-fried dish. Eating it occasionally and moderately is okay. Also, It depends upon the way you are making it. It can be healthy if you are using an air fryer to cook it.

    Why does Puri, not puff?

    1. Roll the dough evenly into a disc that is neither too thin nor too thick to achieve a nicely puffed poori. They won't puff if they are too thin; instead, they will turn crisp like papads.
    2. If the oil used for frying is not hot enough, the puri may not puff up.

    Why is my poori oily?

    There can be a number of reasons why the pooris can turn oily.
    1. Poori will absorb more oil when fried at a low oil temperature, turning soggy.
    2. Frying the poori for a longer time will absorb more oil.
    3. If the poori dough is very soft, it can absorb oil when deep fried.
    3. If the puri cracks while frying, the oil will leak, making it oily.

    Which oil is best for frying puri?

    For deep-frying dishes like pooris, it's best to use flavorless oils with a high smoke point, such as peanut oil, sunflower oil, safflower oil, avocado oil, or canola oil.

    More Indian Breakfast Recipes

    • Rava Upma
    • Poha
    • Besan Chilla
    • Sabudana Khichdi
    • Puffed Rice Upma
    • Vermicelli Upma
    • Neer Dosa
    • Pongal
    • Vegetable Panniyaram
    • Bread Upma

    If you’ve tried this easy crispy poori (puri) recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!

    Tried this recipe?Don’t forget to give a ★ rating below
    crispy and puffy poori served on a plate with potato sagu and shrikhand on the side

    How to Make Poori

    Bhavana Patil
    Learn how to make perfect Poori (Puri), a popular Indian fried bread that is puffy, crispy, and delicious. It is typically served for breakfast or as a snack.
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings: 4
    Calories : 250
    Course: Breakfast, Snack
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Method: Stovetop
    Prep Time : 20 minutes minutes
    Cook Time : 10 minutes minutes
    Total Time : 30 minutes minutes

    Ingredients
      

    • 2 cups whole wheat flour
    • 2 tablespoons semolina
    • salt to taste
    • ½ teaspoon sugar optional
    • 2 teaspoons oil optional
    • ¾ cup water (or as needed) to knead
    • oil for frying

    Instructions
     

    Kneading The Dough

    • Take a large mixing bowl, and add 2 cups of wheat flour, 2 tablespoons of fine rava (sooji or semolina), salt to taste, sugar, and 2 teaspoons of oil. Mix well. Rava is added to make the poori crispier.
      step to add salt, oil wheat flour to make poori collage
    • Next, Add the water little by little and knead the dough using your fingers and hands, or use a standing mixer.
      step to knead the poori dough collage
    • The dough must be smooth, and tight (Not too soft like roti and not too stiff like mathri).
      smooth and tight dough collage
    • Grease the dough with a dash of oil to prevent it from drying. Cover the bowl with a plate or damp cloth. Let it rest for at least 15 minutes at room temperature.
      step to rest the dough collage

    Roll Out

    • Knead the puri dough again for a minute until it is smooth, and take a tiny portion from the poori dough and roll it between your palms to make it smooth, and gently press it in between your palms.
      step to prepare make a ball collage
    • Take one dough ball and apply little oil over it. You can also lightly grease the rolling pin with oil to prevent it from sticking to the dough.
    • Roll the ball into a small circular shape using a rolling pin. Do not roll them too thick or too thin.
      step to roll the puri collage

    Deep Fry

    • Heat oil in a deep pan or kadhai on medium-high flame. Once it's hot, gently place one puri in the oil. Press it lightly with a slotted spatula or spoon. It will immediately start to puff out. Then flip the poori and fry until it becomes golden brown on both sides.
      step to deep fry puri collage
    • Once done, Remove the poori from the oil using a slotted spoon and place it on a paper towel or steel colander to drain the excess oil.
      step to keep the poori on the paper towel collage

    Notes

    Tips to Make the Perfect Poori

    1. Use fresh flour: Always use fresh wheat flour to make pooris.
    2. Crispy texture: For a crispier poori, you can add fine suji (rava or semolina flour) to the dough.
    3. Dough texture: Knead the poori dough stiff, and tight (Not as soft as you make for chapati).
    4. Let the dough rest: Allow the dough to rest for at least 15-20 minutes after kneading. This will help the gluten to relax, making the dough easier to work with.
    5. Roll the puris evenly: Roll out the puri evenly, neither too thin nor too thick. This will help the poori to puff up well while frying. Also, avoid any folds or cracks while rolling.
    6. Oil your rolling pin as well: In addition to applying little oil to the flattened dough ball, you may also lightly grease the rolling pin with oil to prevent the dough from sticking.
    7. Don't roll puris using dry flour: The excess flour on the puri can burn in the hot oil, and the burned particles will attach to the subsequent batch of pooris.
    8. Heat the oil to the right temperature: The oil should be hot but not smoking when frying the poori to achieve a crispy, golden-brown poori that is cooked perfectly. The ideal temperature is around 350-375°F.

    Nutrition

    Calories: 250kcalCarbohydrates: 49gProtein: 9gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 3mgPotassium: 232mgFiber: 7gSugar: 1gVitamin A: 5IUCalcium: 23mgIron: 2mg
    Keyword how to make poori, puri recipe
    Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

    More Breakfast

    • ragi banana and dates smoothie served in a glass topped with almonds with banana, dates and nuts on the side
      Ragi Banana Dates Smoothie
    • three neer dosa layed on each other with coconut chutney on the side
      Neer Dosa Recipe
    • ragi ambli (ragi ganji) served in bowls with coriander and onion on the side
      Ragi Ambli (Ragi Ganji)
    • aloo paratha stacked on a plate with butter and pickle on the top with yogurt, laccha onion on the side
      Aloo Paratha | Potato Stuffed Paratha
    1 shares

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I am Bhavana! Welcome to my blog! Here you'll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love.

    More about me →

    Popular Recipes

    • 75 plus Healthy indian Kids Lunch Box Recipes collage
      Healthy Kids Lunch Box Recipes (Indian)
    • 40+ best easy indian dinner recipes collage
      40+ Best Vegetarian Indian Dinner Recipes (Easy Dinner Ideas)
    • indian breakfast recipes collage
      25+ Best Indian Breakfast Recipes
    • Creamy Avocado Pasta served in a bowl
      The Best Avocado Pasta
    • indian salad recipes collage
      15+ Best Indian Salad Recipes
    • collage of indian air fryer recipes
      20+ Easy Air Fryer Indian Recipes

    Footer

    ↑ BACK TO TOP

    ABOUT

    • ABOUT BHAVANA
    • CONTACT
    • PRIVACY POLICY

    RECIPES

    • COOKING 101
    • INSTANT POT 101
    • INSTANT POT RECIPES
    • AIR FRYER RECIPES
    • KIDS LUNCH BOX
    • WEB STORIES

    RESOURCES

    • SHOP
    • SUBSCRIBE

    AS AN AMAZON ASSOCIATE, I EARN FROM QUALIFYING PURCHASES.

    Copyright © 2023 INDIAN VEGGIE DELIGHT