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