Poori Recipe | How to make Poori | Tips for Perfect Puffed Poori (Puri)

What is Poori?

Poori is a deep fried Indian flatten bread recipe made with whole wheat flour. A perfect poori is puffed, soft, moist and beautifully golden. A very versatile bread that can be paired with gravies such as aloo chhole or side dishes such as aloo tuk, with desserts such as sooji halwa or even beverages such as aamras.

Let’s talk about the ingredients of Poori Recipe

Here I am sharing the recipe for basic pooris, which is actually a beginner’s thing. Pooris need no special ingredients. Just what is required for chapati. The dough of pooris is harder than that of chapati. And I add one secret ingredient for the gorgeous color. I also add some fat in the form of ghee, it makes the pooris really soft and flaky.

Other poori recipes on the blog:

Other poori recipes are bathua poori,  masala poori, aalu poori,  left over dal poori.

How to make Puffed Poori

1. Prepare dough for poori : In a large plate or bowl add 2 cups whole wheat flour, salt to taste, 2 tsp hot ghee and 1 tsp sugar. Mix everything. Add water little by little to bring make a semi stiff dough. (Neither too hard nor soft as for chapati).

Tips:Adding sugar gives a beautiful colour to the pooris. Adding ghee keeps pooris soft and hot ghee ensures that the pooris puff up.


2. Leave the dough for 15-20 minutes : Cover and let the dough rest for sometime. There after knead it once.


3. Make portions and roll pooris : Divide dough into 2 portions. Make a log. Cut into discs. Take a disc, roll it and then flatten it. Roll the flat ball into a poori, thicker than chapati.


4. Fry the pooris : Heat sufficient oil. Check if it is ready by dropping a tiny ball into it. It pops up. Correct temprature of oil is very critical. Once the oil is ready… put the rolled poori in it. Once poori floats press it with a perforated spoon. It will puff up. Turn and cook from the other side too till golden.


5. Bon appétit : Serve pooris with aamras and aalo ki sabji.


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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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