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Poori (also spelled Puri) is a popular Indian fried bread made using whole wheat flour, salt, and water. These golden, puffed discs are deep-fried until crisp and airy, making them an irresistible part of Indian breakfasts, festive meals, and traditional South Indian tiffins. Pooris are soft on the inside with a delicate outer crispness, best enjoyed fresh and hot.

Origin and Cultural Significance

Poori has deep cultural roots across India. It s often prepared during festivals, weddings, religious rituals, and special poojas. In South Indian homes, it is commonly served for breakfast or festive brunch, paired with Potato Masala. In North India, it is typically eaten with Chana Masala, Aloo Sabzi, or Halwa, especially during special occasions like Navratri, Karva Chauth, and Diwali.

Ingredients Used

• Whole wheat flour (atta) – Gives it a nutty flavour and a golden brown finish.

• Salt – For basic seasoning.

• Water – To knead the dough to a firm consistency.

• Oil/Ghee – For deep frying. Ghee gives a richer flavour, while oil is more commonly used.

Some variations include adding semolina (rava) for a crisper texture or a pinch of sugar for mild sweetness.

How is Poori Made?

• Knead a firm dough using wheat flour and water.
• Divide the dough into small balls.
• Roll each ball into a 4–5 inch circle.
• Deep-fry each disc in hot oil until it puffs up and turns golden brown.
• Drain the pooris and serve them immediately.

The key to a perfectly puffed poori is a well-kneaded, stiff dough and oil at the right temperature – not too hot, not too cold.

Popular Poori Combinations

Poori pairs wonderfully with a wide range of Indian dishes:

• South Indian Style:

  • Poori with Potato Masala (Poori Kizhangu) – a turmeric-hued mildly spiced potato curry.

  • Served with Kesari (Sweet Rava Sheera) for festive brunches.

• North Indian Style:

  • Poori with Chana Masala or Aloo Tamatar Curry.

  • Poori-Halwa combo – especially during festivals.

• Bengali Style:

  • Luchi – a maida-based cousin of poori, typically served with Aloo Dum.

Tips for Making Perfect Poori

• Always use firm dough (not too soft).

• Roll evenly—not too thin, not too thick.

• Let the oil heat up well before frying.

• Don’t overcrowd the pan—fry one or two at a time.

• Serve hot for the best texture and flavour.

Frequently Asked Questions

1. Why does my Poori not puff up?
If the dough is too soft or the oil is not hot enough, the poori may not puff.

2. Can I make Poori without deep frying?
No you cant. Poori is traditionally deep-fried.

3. Is Poori healthy?
Poori is an indulgent dish due to deep frying, but when made with whole wheat flour and consumed occasionally, it can be part of a balanced meal.

Conclusion

Whether you’re making it for a weekend breakfast or a festive celebration, Poori is one of those timeless Indian dishes that everyone loves. Its crisp, golden appearance and soft interior make it a comforting favorite across generations. Try it with your favorite side dish and enjoy a hearty, traditional Indian meal.

Poori

Niranjana Sankaranarayanan

Poori (also spelled Puri) is a popular Indian fried bread made using whole wheat flour, salt, and water. These golden, puffed discs are deep-fried until crisp and airy, making them an irresistible part of Indian breakfasts, festive meals, and traditional South Indian tiffins. Pooris are soft on the inside with a delicate outer crispness, best enjoyed fresh and hot.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dinner

Cuisine Indian

Equipment

• 1 Pan
• 1 Rolling Pin

Ingredients

  

• 1 Cup Wheat flour
• 1 tsp Sooji optional
• 1 tsp Ghee
• As req Water
• To taste Salt
• To deep fry Oil

Instructions

 

Prepare the Dough

• In a mixing bowl, combine whole‑wheat flour, sooji (semolina), ghee, and salt.
• Rub the mixture lightly between your fingers until it resembles coarse crumbs.
• Drizzle water a little at a time, kneading until you have a firm, smooth dough.
• Tip: Too much water yields overly soft pooris; too little makes rolling difficult.

Rest & Portion

• Use the dough immediately—letting it sit too long causes pooris to soak up excess oil.
• Divide the dough into equal, marble‑sized balls.

Roll

• Lightly dust your rolling board with wheat flour.
• Roll each ball into a medium‑thick disc (about 4 in / 10 cm diameter), keeping the edges even.

Heat the Oil

• Pour enough oil into a deep pan for frying and heat over medium‑high flame.
• Test the temperature by dropping in a tiny bit of dough; if it sizzles and rises immediately, the oil is ready. Adjust heat as needed to maintain this temperature.

Fry

• Slide one rolled disc into the hot oil. Gently splash hot oil over the surface with a slotted ladle; the poori will puff in seconds.
• Flip and fry the other side until uniformly golden brown.
• Repeat with the remaining discs, regulating the flame so each poori turns crisp and golden.

Drain & Serve

• Lift the poori out with the slotted ladle and place on paper towels to absorb excess oil.
• Serve piping hot with potato masala or channa masala for a classic pairing.

Notes

1. Adding sooji will make the poori crispy and golden brown in colour.
2. The temperature of the oil should be checked now and then.
3. Adds enough oil in the pan to deep fry the pooris. This will help in making it fluffy.
4. Do not knead the dough beforehand. It will make it to absorb a lot of oil.

Keyword Deep fried poori, Side dish for poori

INSTRUCTIONS

Prepare the Dough

• In a mixing bowl, combine whole‑wheat flour, sooji (semolina), ghee, and salt.

• Rub the mixture lightly between your fingers until it resembles coarse crumbs.
• Drizzle water a little at a time, kneading until you have a firm, smooth dough.

Tip: Too much water yields overly soft pooris; too little makes rolling difficult.

Rest & Portion

• Use the dough immediately—letting it sit too long causes pooris to soak up excess oil.
• Divide the dough into equal, marble‑sized balls.

Roll

• Lightly dust your rolling board with wheat flour.
• Roll each ball into a medium‑thick disc (about 4 in / 10 cm diameter), keeping the edges even.

Heat the Oil

• Pour enough oil into a deep pan for frying and heat over medium‑high flame.
• Test the temperature by dropping in a tiny bit of dough; if it sizzles and rises immediately, the oil is ready. Adjust heat as needed to maintain this temperature.

Fry

• Slide one rolled disc into the hot oil. Gently splash hot oil over the surface with a slotted ladle; the poori will puff in seconds.
• Flip and fry the other side until uniformly golden brown.

• Repeat with the remaining discs, regulating the flame so each poori turns crisp and golden.

Drain & Serve

• Lift the poori out with the slotted ladle and place on paper towels to absorb excess oil.

• Serve piping hot with potato masala or channa masala for a classic pairing.

Important Notes:

1. Adding sooji will make the poori crispy and golden brown in colour.
2. The temperature of the oil should be checked now and then.
3. Adds enough oil in the pan to deep fry the pooris. This will help in making it fluffy.
4. Donot knead the dough beforehand. It will make it to absorb a lot of oil.

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