Padhuskitchen


Poori Recipe-Puri-How to make Poori

by 25 Comments

Poori is a very popular Indian fried Flat bread. Though I love pooris, I do not prepare it often. I prepare it only on special occasions or when we have guests at home. The best accompaniment for poori is potato masala or aloo bhaji.Today we will learn how to prepare puri following our easy recipe. I have made it easier for beginners with easy step wise pictures.

Poori Recipe
Poori with potato masala

How to prepare Poori
Yields – 7-9 pooris (depending on the size)

Ingredients needed

Whole wheat flour – 1 cup (I used aashirwad atta)
Salt – 1/2 tsp flat
Ghee – 1 tsp (optional)
Oil for deep frying pooris
Little wheat flour for dusting

Method

Mix flour, salt and ghee in a bowl.Then add water little at a time and make a slightly stiff and smooth dough. Dough should not be too stiff nor too soft.(a little stiffer than chapati dough). Do not allow the dough to sit as it will soak up lot of oil. So start making pooris as soon as the dough is ready.

Knead well and roll it as you see in the picture below.

puri

Make equal sized smooth balls from the dough. Flatten it slightly.

poori dough

Roll it out into circles with a help of a rolling pin dusting a little flour.The rolled out puris should not be too thin nor too thick. It should be of medium thickness and smaller in size (diameter) than chapati. Another point to note is that as far as possible avoid dusting too much flour as the excess flour will leave a burnt residue in the oil. Alternatively you can apply a little oil on the rolling surface and then roll out pooris, so that the dough does not stick to the board.

how to make poori

Spread all the rolled out puris in a plate and start heating the oil in a kadai.

Oil temperature

To check if the oil is hot for frying the pooris, drop a small piece of dough into the hot oil, if it sizzles and comes up to the surface immediately, then it is the right temperature for frying pooris. If the dough becomes dark brown, then the oil is too hot, so you should reduce the heat a little.The point to be noted is that-the oil should be hot but not too hot till smoking point.
Now we will start frying the puris one at a time. 

How to prepare poori

When the oil is hot enough, take one rolled out dough and gently slide it from the side of the pan into the hot oil. After a few seconds, slightly press the poori with the slotted ladle and flicker hot oil on top of it.This will help the puri to puff up nicely. Flip to the other side and fry till golden brown. Remove with a slotted ladle and place it in a colander to drain excess oil.

Repeat the process for the rest of the dough.

how to make puri

Serve hot with pototo masala or any side dish of your choice.

Poori Masala Recipe

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Reader Interactions

Comments

  10. Abirami Balasubramanian

    Dear padhu thank you for the post.When I did the poori the first three pooris puffed up very well however when I took it outside they became flat.further after some time even the puffing up stopped.Can u please tell what mistake I would have done

    Reply

  11. PadhuSankar

    The rolled out pooris should be of uniform thickness and the oil should also be hot enough otherwise the pooris will not puff. Another thing is you should make pooris as soon as you prepare the dough.

    Reply

  16. Sarika Suman

    Hi padhu,from 2 yrs onwards I am trying to make poori…sometimes it will be puffed and sometime not puffed .. Today my all poori are puffed ..I felt so happy…but please tell me the measurement of how much water is required for 1 glass of wheat flour .main point is every time I am using ashirvaad whole wheat flour …pooris are not puffed.i brought loose wheat flour from D-mart shop .all poori are puffed. Is there any difference between ashirvaad whole wheat flour and D mart shop wheat flour.

    Reply

    • Padhu Sankar

      Whatever flour you are using, here are few tips for the pooris to puff up nicely –
      1.the dough you prepare for poori should be a little firm (should not be soft like chapati)
      2. When you roll out it should be of medium thickness. (neither too thick nor thin)
      3. There should be enough oil for the pooris to puff up.
      4 .The oil should be hot but not to smoking point.
      5. You can add a tbsp of semolina when making the dough.
      Hope this helps.

      Reply

  19. bhuvana shree

    Hi padhu, am one of the big fan of u, ur recipe instructions is too good, previous days am called up mom how to cook this item, now a days am seeing ur Web site, Y'day I made puri it's come out well, as per ur instructions, every one appreciate me, lots of thanks Padhu

    Reply

  20. Divya

    Blogs like yours are a boon to those trying out dishes for the first time. Your recipe helped me make great puris from the first attempt itself. The only problem is that they get burnt and I need to correct that.

    Reply

  23. Gayathri

    Your recipes are awesome.. have tried many and they all came out super good. Your tips and detailed instructions are the ones that help me in trying out your dishes and all turn out to be so good. Thanks a lot and wish many more recipes to flow from your kitchen.

    Reply

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