Poori is one of the popular Indian breads made in almoat every home. Though this is a common recipe and many makes this at home, there are some nuances to make it crispy, soft  and fluffy. This is liked by all age group people. My mom also add ajwain. It helps in digestion. Also some add flax seeds which is very good for heart.  I like to have poori with Masaal and Krish with Channa masala.


Wheat flour-  1 cup

Sooji – 1 tsp

Ghee – 1 tsp

Water – As required

Salt – To taste

Oil – To deep fry


  • In a bowl add the wheat flour, sooji, ghee, salt and mix it gently with the hands.
  • Then sprinkle water little by little and knead the dough.
  • Do not add too much water as it make the poori very soft.  Also if the dough is very hard it will not come smooth while rolling it out.
  • Make the dough at the time you are going to make the pooris. Else it will absorb too much quantity of oil.
  • In a pan heat the for deep frying.
  • Divide the dough into equal small sized balls.
  • Dust the rolling board with wheat flour and roll it out the dough into medium sized disc.
  • Check the temperature of the oil by dropping a small piece of dough into it. If it sizzles, then it is ready to fry the pooris.
  • Adjust the temperature of the now and then to make the golden colour crispy pooris.
  • Drop the spread out dough in the oil. Sprinkle oil with the ladle to make it fluffy.


  • Turn it upside down and fry until golden brown.
  • Remove the poori from the oil and place it on a plate with tissue paper to absorb excess oil.
  • Serve it hot with masaal or Channa masala.

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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