Poori Recipe (Puri), How to Make Puri
Learn how to make soft and fluffy poori (pori), an Indian deep-fried bread made with whole wheat flour. Serve with Indian curries, sabzi, or sweets like halwa and kheer. Poori is ideal for festive meals or special occasions.
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.