Poori Recipe (Puri)
Learn how to make soft and fluffy puri, also known as poori, is a classic Indian deep-fried bread made from unleavened whole wheat flour. This simple recipe uses basic ingredients and yields puris that are crispy on the outside, soft and airy on the inside, and easy to make. Soft, fluffy, and golden, puris are often served with kheer during Indian festivals and special occasions. They pair perfectly with Indian curries like spicy Matar Paneer, comforting Jeera Aloo, flavorful Dum Aloo or even a side of pickle.
Ingredients
- Whole wheat flour – 2 cups
- Salt – ½ tsp (optional)
- Water – approx. ¾ cup (add gradually as needed)
- Oil – for deep frying (about 2 to 3 cups depending on pan size)
Puri Recipe – How to Make Crispy & Puffy Indian Pooris
Make the Dough
1. Take 2 cups of whole wheat flour in a mixing bowl. Add ½ tsp salt if using. Slowly add about ¾ cup water and knead the flour into a firm, smooth dough. The dough should be slightly stiff to help the puris puff up. Using too much water in the dough can make the puris soak up oil.
Shape the Dough Balls
2. Divide the puri dough into small, lemon-sized balls by rolling them between your palms. Make sure all the dough balls are even in size for uniform puffing and frying pooris.
Make the Poori
3. Place one dough ball in the center of a rolling board. Roll it out into a small circle about 4–5 inches wide using a rolling pin to shape the puri.
4. Repeat the same step with the remaining dough balls, rolling each one into a round poori about 4–5 inches in diameter. Place the rolled puris on a clean plate, or a lightly floured tray. You can also cover them with a clean kitchen towel to prevent drying out before frying.
Fry the Puris
5. Pour about 2 to 3 cups of oil into a deep frying pan or wok. Let it heat on medium-high flame until it is hot enough for frying. Carefully slide in one puri (or 2–3 at a time if your pan is large with enough oil).
6. Use a skimmer slotted spoon to gently press and flip the puri, frying evenly from both sides until puri puff up and turn light golden brown.
7. Remove the puri from the hot oil and place them on a paper napkin or kitchen towel to soak up excess oil.
Serve Soft and Fluffy Puri
8. Pooris are best served hot and fresh. Serve hot puris with matar paneer, chole, aloo sabzi, or any curry of your choice. They also pair wonderfully with raita, or pickle of your choice.
Serving Suggestions
- Puris (or pooris) taste best when served freshly fried and crispy with a variety of Indian dishes. For a North Indian meal, serve puris with matar paneer, chana masala, chole (chickpea curry), or jeera aloo (spiced cumin potato).
- For a festive or special meal, include them in a traditional thali with sooji halwa or rice kheer for a perfect Indian sweet and savory combo.
FAQs
Pooris are traditionally deep-fried in oil. You can try baking, but baking or air-frying will not yield the same puffed, crispy texture.
Pooris absorb oil if the oil is not hot enough or if they’re fried for too long. Make sure the oil is medium-high hot (not smoking) before frying, and drain them on paper towels after frying.
Rest the dough for about 15–20 minutes. This helps the gluten relax, making it easier to roll and improves puffing.
Recipe Card
Poori Recipe (Puri), How to Make Puri
Equipment
- 1 Deep frying pan or wok (kadhai) For frying poori
- 1 Slotted spoon (skimmer)
- 1 Rolling Board
- 1 Mixing bowl
- 1 Rolling Pin
Ingredients
- 2 cups whole wheat flour
- ½ tsp salt optional
- ¾ cup water add gradually as needed
- 2 to 3 cups oil for deep frying, adjust as per pan size
Instructions
- In a mixing bowl, combine whole wheat flour and salt (if using).
- Gradually add water and knead to form a firm, smooth dough.
- Divide the dough into small lemon-sized balls.
- Roll each ball into a small circle, about 4–5 inches wide.
- Heat oil in a deep pan on medium-high flame until hot.
- Slide in one puri at a time and gently press with a slotted spoon to help it puff.
- Flip and fry until golden brown on both sides.
- Remove and drain on paper towels to remove excess oil.
- Serve hot with curry, sabzi, or Indian sweets like kheer or halwa
Notes
- Make sure the dough for poori is firm, not soft. Soft dough can make puris absorb too much oil.
- Use mustard oil or a good brand refined oil to fry poori.
- Do not let the rolled puris sit too long on rolling board or plate before frying, or they may dry out and not puff properly.
- The oil should be hot enough, you can drop a small piece of dough to test, it should rise quickly and sizzle in oil.
- Leftover puris can be stored in an airtight container and lightly reheated, but they taste best fresh. Use paper to remove excess oil.
- Calorie values for the pooris are approximate and can vary based on the type of flour, oil absorption, and frying method you are using. Deep frying increases fat and calorie content.
