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    Recipe Index » Indian Breads » Puri Recipe (Poori)

    Puri Recipe (Poori)

    Published: Oct 15, 2020 · Last Modified: Oct 15, 2020 by Kanan Patel / 17 Comments

    Jump to Recipe Pin Recipe
    3 poori served with batata bhaji with text on the image for pinterest.

    The only poori recipe you’ll ever need! The puri turns out slightly crisp, soft and fluffy every time. Plus, they are not oily at all. It’s easy to prepare and you’ll learn all the tips and tricks to perfect them.   

    Close up of poori served with batata sabzi and chickenkari napkin underneath.

    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredients
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🥣 Storage Instructions
    • 🍽 Serving Ideas
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    Poori (or puri) is the popular Indian deep-fried, puffy bread made with whole wheat flour. Other ingredients are salt, oil and water. 

    At home, we always make puri with whole wheat flour aka chapati atta. But few restaurants and street vendors make with all purpose flour.

    These poori are very versatile accompaniment that can be served for any meal whether breakfast, lunch or dinner. Plus, it can be served with savory side dishes like curry, sabzi, dal as well as sweets like sooji halwa, kheer, aamras.

    In India, puri is usually made during festivals, special occasions or guests meal. In Gujarat (where I grew up), you’ll never see a wedding function meal without poori.

    🧾Ingredients

    Here is the pic of the ingredients you’ll need to make poori recipe. Only 4 ingredients are required to make the dough. Plus, you’ll need more oil for deep-frying.

    Whole wheat flour (aka chapati atta): To my non-Indian readers, this is not the same wheat flour you get in American grocery stores. This chapati atta is finer in texture and easily available in Indian grocery stores. 

    Note: Every household has their own version. Some add a teaspoon of sugar while kneading the dough which gives the golden brown color to the puri. Some add 2 teaspoons of semolina (sooji or rava) which makes the puri crispy. But I have never seen my mom, grandmoms adding these two, so I have not added.

    Ingredients used in making poori incudes chapati atta, salt, oil, water.

    👩‍🍳Step By Step Photo Instructions 

    Kneading The Dough:

    1) Take chapati atta and salt in a bowl. Mix it well.

    2) Add a teaspoon of oil and mix by rubbing between your thumb and fingers.

    3) Then add little water at a time and start kneading the dough.

    4) The dough should be smooth yet semi-soft (Not too soft like roti and not too stiff like mathri). Cover it with a clean napkin or plate and let it rest for 15-20 minutes.

    Collage of 4 steps showing flour in a bowl, adding oil, adding water, kneaded dough.

    Rolling:

    5) After the resting time, again knead the dough 2-3 times to make it smooth. Divide it into 12 equal portions and make smooth balls.

    6) Take one ball and flatten it into a disc by pressing between your two palms. Repeat the same for rest and keep them covered, so they do not dry out.

    7) Heat the oil in a pan/kadai on medium heat for frying. While it is getting hot, take a rolling pin and rolling board. Roll each disc into a 3-inches diameter circle. If it is sticking then grease the rolling board and pin with oil. But never dust with dry flour for rolling.

    8) Roll few poori and keep them on a plate. NOTE: poori should be rolled at even thickness. If it is thin from one side and at some part it is thick then it will not puff up while frying.

    Collage of 4 steps showing small dough ball on palm, flattened disc, rolled puri, on the plate.

    Frying:

    9) Now the oil is hot, slide one rolled puri into the hot oil. Fry it with very gentle pressing using the back of the slotted spatula. And it will puff up right away.

    10) As poori is puffed up (bottom side is light brown & no more bubbles forming), flip it.

    11) Fry another side until lightly golden. Don’t fry for a long time otherwise, it gets crispy (not soft).

    12) Remove it and place on the paper towel lined plate and repeat the same for rest.

    Collage of 4 steps showing pressing puri with spatula, puffed puri, flipped, removed on the plate.

    💭Expert Tips

    • The dough must be medium-soft (slightly stiff) and not soft, loose or sticky like roti dough. So always start with little water, keep kneading and adding the water as needed.
    • What happens if the dough is soft? It will soak up too much oil and may not puff up.
    • If making a bigger batch, then you can make the dough in your kitchen aid stand mixture. I am making a small batch for just two of us (me and hubby), so I have made it by hand.
    • Never use dry flour while rolling puri. That dry flour will get burn during the frying process and those burnt particles will stick to the next batch of poori.
    • Roll the pooris of medium thickness. If it is too thin like roti then it will not puff up while frying.
    • Keep rolled pooris and flatten discs covered with a kitchen towel. It prevents them from drying out.
    • After frying a couple of batches of poori, if oil temperature becomes too hot then reduce the flame or turn off the flame for a few minutes. Or if it becomes cold then increase the flame to high for a few minutes. So the point is, maintain the oil temperature (medium hot) by increasing or decreasing the heat.
    • If the oil is too hot then poori will get brown, crispy quickly or may get burnt. If the oil is cold then it absorbs more oil and will not puff up.

    🥣 Storage Instructions

    Puri are best served fresh.

    If you are making puri for traveling or picnic then store in an insulated container while they are still warm. If you let them cool down completely before storing then they may get chewy.

    Poori stay good for a day.

    Instead of an insulated container, you can wrap it into aluminum foil.

    🍽 Serving Ideas

    Poori goes well with any kind of potato-based curry, sabzi. The most popular ones are poori bhaji, poori masala. 

    It can be served with other vegetable curries like undhiyu, veg kurma, chole, etc.

    It can be served with sweet dishes like basundi, shrikhand, aamras, kheer, etc.

    On the Ashtami pooja (Kanjak pooja), these puri are made along with sukha kala chana and sooji halwa as a prasad.

    stack of 3 pooris in a plate with batata bhaji in the back.

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    stack of 3 pooris in a plate with batata bhaji in the back.
    Print Pin

    Puri Recipe (Poori)

    4.54 from 15 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    The only poori recipe you’ll ever need! The puri turns out slightly crisp, soft and fluffy every time. Plus, they are not oily at all.
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 262kcal
    Servings 12 (small 3-inches size)
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 cup Whole wheat flour (Chapati atta)
    • Salt to taste
    • 1 teaspoons Oil + more for deep frying
    • ¼ cup + 2 tablespoons Water

    Recommended Products

    Chakla Belan

    Instructions 

    Kneading The Dough:

    • Take chapati atta and salt in a bowl. Mix it well.
    • Add a teaspoon of oil and mix by rubbing between your thumb and fingers.
    • Then add little water at a time and start kneading the dough. The dough should be smooth yet semi-soft (Not too soft like roti and not too stiff like mathri). Cover it with a clean napkin or plate and let it rest for 15-20 minutes.

    Rolling Poori:

    • After the resting time, again knead the dough 2-3 times to make it smooth. Divide it into 12 equal portions and make smooth balls.
    • Take one ball and flatten it into a disc by pressing between your two palms. Repeat the same for rest and keep them covered, so they do not dry out.
    • Heat the oil in a pan/kadai on medium heat for frying. While it is getting hot, take a rolling pin and rolling board. Roll each disc into a 3-inches diameter circle. If it is sticking then grease the rolling board and pin with oil. But never dust with dry flour for rolling.
    • Roll few pooris and keep them on a plate. NOTE: poori should be rolled at even thickness. If it is thin from one side and at some part it is thick then it will not puff up while frying.

    Frying Poori:

    • Now the oil is hot, slide one rolled puri into the hot oil. Fry it with very gentle pressing using the back of the slotted spatula. And it will puff up right away.
    • As it is puffed up (bottom side is light brown & no more bubbles forming), flip it.
    • Fry another side until lightly golden. Don’t fry for a long time otherwise, it gets crispy (not soft).
    • Remove it and place on the paper towel lined plate and repeat the same for rest.

    Notes

    • The dough must be medium-soft (slightly stiff) and not soft, loose or sticky like roti dough. So always start with little water, keep kneading and adding the water as needed.
    • What happens if dough is soft? It will soak up too much oil and may not puff up.
    • If making a bigger batch, then you can make the dough in your kitchen aid stand mixture. I am making a small batch for just two of us (me and hubby), so I have made it by hand.
    • Never use dry flour while rolling puri. That dry flour will get burn during the frying process and those burnt particles will stick to the next batch of poori.
    • Roll the pooris of medium thickness. If it is too thin like roti then it will not puff up while frying.
    • After frying a couple of batches of poori, if oil temperature becomes too hot then reduce the flame or turn off the flame for a few minutes. Or if it becomes cold then increase the flame to high for a few minutes. So the point is, maintain the oil temperature (medium hot) by increasing or decreasing the heat.

    Nutrition

    Serving: 3poori | Calories: 262kcal | Carbohydrates: 21.8g | Protein: 4.1g | Fat: 18.7g | Saturated Fat: 2.5g | Cholesterol: 0mg | Sodium: 292mg | Potassium: 122mg | Fiber: 3.7g | Sugar: 0.1g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Ashwini

      August 15, 2020 at 7:15 am

      Cheat meal special! 5 stars

      Reply
      • Kanan Patel

        August 15, 2020 at 2:01 pm

        Yes it is

        Reply
    2. CJ

      May 22, 2019 at 8:08 pm

      So easy to follow! My mum loves poori, and it is my favorite as well, but dad and hubby prefer naan or roti (or just rice, as that is how they do it in hubby's homeland). Now thanks to this easy recipe I can make some for my mum anytime and bring a smile to her face. 🙂5 stars

      Reply
      • Kanan

        May 24, 2019 at 9:56 am

        Glad that recipe and pics are helpful.
        Happy cooking!!

        Reply
    3. Leeza

      December 30, 2017 at 6:44 am

      Thank you.. I was craving for pooris today morning for breakfast and I followed this recipe to the T and I got really crispy puffy pooris and it’s so easy to make. It really helps that you wrote it in US cup measurements ,it’s simpler to follow.5 stars

      Reply
      • Kanan

        January 01, 2018 at 10:25 am

        very happy to know that it came out good.
        Thank you for the detailed feedback.

        Reply
    4. Kavya Naveen

      February 02, 2017 at 9:35 pm

      Wow..poori is our favorite dish.. I usually make pooris with different flavors by adding spinach/beetroot paste, aloo etc.. tastes good 🙂5 stars

      Reply
      • Kanan

        February 07, 2017 at 5:15 pm

        right, addition of flavors make them more delicious

        Reply
    « Older Comments
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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