How to make Poori | Poori Recipe | Puri Recipe

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Poori is an Indian flatbread that makes the best accompaniment to curries and vegetables. This is a vegetarian recipe and is often made during auspicious occasions and festivities.

Pooris are made with either plain wheat flour or all-purpose flour (maida).

These pooris are deep-fried in hot oil and are eaten as a snack or with a meal. They also make a nice accompaniment with a hot cup of tea!

I personally love to have these poori’s with sukhi aloo ki sabzi, ALOO MATAR KI SABJI , shrikhanda, kanda batata rassa sabji, dals and legumes.

Curries & Dals

Dry Vegetable Recipes

Poori Recipes

No Onion No Garlic Recipes

Food FAQ’s

In India, you will find poori bhaji available in almost all the restaurants or any food outlets.

Pooris are also made during auspicious occasions and eaten along with shrikhanda ( a sweet curd pudding) and also offered in Naivaidya thali.

Learn how to make these prefect crispy puffed Poori Recipe using minimal ingredients in your home kitchen.
PURI

Serves: 4

Preparation time: 20 minutes

Cook time: 1 minute per poori

Cooking level: Moderate

Taste: Mild

Ingredients Required For Recipe:

  • 1 1/2 Cup Whole Wheat Flour
  • 1/2 Cup Water approximately
  • 1 teaspoon Sugar
  • 2 teaspoon Sooji (Rava) / Semolina
  • 2 tbsp oil
  • Salt to taste
  • Oil or Ghee for frying

How to make Puffed Poori:

  • In a big bowl add wheat flour, salt, sugar, sooji (semolina) and mix well.
  • In a small kadhai heat 2 tbsp of oil. Heat till you see some smoke coming out of it.
  • Pour this hot oil over the wheat flour mixture and mix well with a help of a spoon. In marathi we call this as adding “mohan” to puri’s so that they turn out crispy. This step is optional. You can entirely skip this if you want.
  • Now add water little by little and knead a stiff dough.
  • The dough should be stiff enough as the puri’s will not absorb much oil while deep frying.
  • Cover the dough with damp clot and set aside to rest for 20 minutes.
  • After resting the dough for 20 minutes, knead the dough once again to make it smooth.
  • Divide the dough into small portions.
  • Shape each portion into a small ball.
  • Now apply oil to rolling board and flatten the ball of dough and roll into small disc of medium thickness .
  • Mean while heat oil /ghee for frying the puri’s on medium flame.
  • Once the oil / ghee is suffiently hot, slide in the prepared puri into the hot oil.
  • Press the puri gently using spatula till the puri puff ups.
  • Fry the puri from both side till golden brown and drain onto an absorbent paper.
  • Simple puffed Puri’s are ready. Serve them hot with curried or dry vegetables or have them as a snack along with tea .

Note:

It’s important that your dough should be kneaded stiff otherwise the puris will absorb more oil than required.

While rolling the puri, dip them in oil and roll and never use flour to dust the puri during rolling as that will spoil the oil.

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