How to Make Poori

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

5 from 1 vote

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.

Course Breakfast, Snack

Cuisine Indian

Keyword how to make poori, puri recipe

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 250kcal

Author Bhavana Patil

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.
Next, Add the water little by little and knead the dough using your fingers and hands, or use a standing mixer.
The dough must be smooth, and tight (Not too soft like roti and not too stiff like mathri).
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.

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.
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.

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.
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.

Notes

Tips to Make the Perfect Poori

Use fresh flour: Always use fresh wheat flour to make pooris.
Crispy texture: For a crispier poori, you can add fine suji (rava or semolina flour) to the dough.
Dough texture: Knead the poori dough stiff, and tight (Not as soft as you make for chapati).
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.
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.
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.
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.
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