Poori Recipe | Puri Recipe

Poori / Puri recipe is popular south indian breakfast recipe, made with whole wheat flour served with potato masala. (STEP BY STEP PICTURES)

Poori recipe how to make puri soft fluffy

Poori/Puri recipe has been one of the most requested recipe on my instagram page.

This is recipe which is so simple when measurements are followed yet it is dreaded by many as there are many ways pooris can turn out into a disaster. Trust me, I have been there many times and it feels good finally to have everything right and that it turns out perfectly everytime.

The most critical thing about making pooris is the flour to water ratio. Too much water, you’ll have oil soggy pooris/Puri which absorbs a lot of oil, Or too less you’ll find them cracked and crispy like toast.

A good Poori is light, puffy, fluffy, smooth and not oily to touch.

Poori recipe how to make puri soft fluffy

How to eat

Poori Is best eaten with potato masala check out how to easily make potato masala to go with your pooris/Puris.

Other side dish for poori,

Matar Mushroom Curry

White chicken curry | Chicken Vellai Kuruma

Chicken Gravy for chapathi and rice

Poori recipe how to make puri soft fluffy

Poori Recipe | How to make Poori

Prep Time 20 mins
Cook Time 25 mins
Resting time 15 mins
Total Time 1 hr
Course Breakfast, Main Course
Cuisine Indian, South Indian
Servings 20 Pooris

Ingredients
  

To make the dough:

  • Whole wheat flour 3 cups
  • 1 and 1/4 cups Water
  • 1 tbsp Oil
  • 1 tsp Salt

To deep Fry

  • Oil to deep fry
  • Little oil to roll the poori

Instructions
 

  • Take a bow and add whole wheat flour, salt, oil and mix all the dry ingredients. Add water little at a time and knead it together slowly.
  • Once the dough comes together, continue to knead for about 10 to 15 minutes you’ll get a smooth & firm dough.
  • The dough should be little stiff, smooth but little soft to touch.
  • Brush some oil on top of the dough to prevent it from drying out and cover it with a cloth and allow it to rest for 15 minutes.
  • After resting the dough, Knead it again for 5 minutes.
  • Split the dough into half and roll it into a 5 cm Dia log shape. Cut it into small lime sized balls and shape them into roundels.
  • Place it on chapati stone or your cleaned kitchen counter.
  • Flatten the poori roundel, add a drop of oil on it and roll it flat as shown in the picture. Repeat and roll out the poori dough as needed.
  • Meanwhile, heat oil in a deep wok and wait for it to get very hot.
  • Test the oil if it is hot enough, by dropping a pinch of poori dough in the hot oil and if it quickly raises then the oil is ready to fry the pooris.
  • Gently place the rolled poori in hot oil and fry the poori in oil on both sides, by gently applying pressure in the middle using the back of a slotted spoon.
  • Carefully remove the puffed up poori out using a slotted spoon, drain the excess oil on the sides of the wok,
  • Place the puffed poori on paper towels and then transfer to your plate and serve hot with your favourite side dish such as spicy Chicken curry or potato masala, enjoy !
Keyword Brunch Ideas, indian breads, indian breakfast ideas, Wheat recipes

Ingredients required

To make the dough:

  • Whole wheat flour 3 cups
  • 1 and 1/4 cups Water
  • Oil -1 tbsp
  • 1 tsp Salt

To deep Fry:

  • Oil to deep fry
  • Little oil to roll the poori

Alternatives Versions

You can add beetroot puree and make beet poori, or spinach puree to the flour while kneading to make palak poori Or even add cumin, and a few other spices to make masala poori. 

Poori recipe how to make puri soft fluffy

How to make Poori | Puri Recipe (step by step)

  • Take a bow and add whole wheat flour, salt, oil and mix all the dry ingredients. Add water little at a time and knead it together slowly.
  • Once the dough comes together, continue to knead for about 10 to 15 minutes you’ll get a smooth & firm dough.
  • The dough should be little stiff, smooth but little soft to touch.
  • Brush some oil on top of the dough to prevent it from drying out and cover it with a cloth and allow it to rest for 15 minutes.
Poori recipe how to make puri soft fluffy

  • After resting the dough, Knead it again for 5 minutes.
  • Split the dough into half and roll it into a 5 cm Dia log shape. Cut it into small lime sized balls and shape them into roundels.
  • Place it on chapati stone or your cleaned kitchen counter.
  • Flatten the poori roundel, add a drop of oil on it and roll it flat as shown in the picture. Repeat and roll out the poori dough as needed.

  • Meanwhile, heat oil in a deep wok and wait for it to get very hot.
  • Test the oil if it is hot enough, by dropping a pinch of poori dough in the hot oil and if it quickly raises then the oil is ready to fry the pooris.

  • Gently place the rolled poori in hot oil and fry the poori in oil on both sides, by gently applying pressure in the middle using the back of a slotted spoon.
  • Carefully remove the puffed up poori out using a slotted spoon, drain the excess oil on the sides of the wok,
  • Place the puffed poori on paper towels and then transfer to your plate and serve hot with your favourite side dish such as spicy Chicken curry or potato masala, enjoy !

Poori recipe how to make puri soft fluffy

Tips for perfect Poori recipe | Puri Recipe

Oil should be smoky hot so the poori puff up nicely as we see in the restaurants. If it gets too hot and you notice the priories burning fast adjust the heat between medium to high.

The dough should be smooth, firm to touch and without any cracks

The poori dough should be tight and not too sticky to the fingers. If you find the dough too sticky add a sprinkle of flour and knead it again.

Poori should be should be slightly thick about .2 cm thick than how you roll for roti. Making it too thin will break the poori while frying and absorbs more oil.

Some recipes add semolina is optional – It helps in holding the shape longer and makes crispy outer. I keep it for quick fix if there is too much water in the dough.

A little fun on Instagram with Poori, check it out below.

Storage and shelf life

Poori Dough is best made fresh and used, as it tends to get softer as it is stored and makes the pooris absorb oil once fried.

Commonly Poori |Puri disasters

Why is my poori not puffing up ?

The reason for this could be the oil is not hot enough, or the poori dough is too hard and hence has cracks. 

If the oil temperature is right the poori will puff up instantly, If it doesn’t puff immediately give gentle pressure on it to puff it.

Poori recipe how to make puri soft fluffy

Why is my poori having holes ?

If your poori is making holes and absorbs oil it means it had cracks while making the roundels. 

Why is my poori Oily ?

If it absorbs more oil, it means the poori dough is too soft. The water to flour proportion is important to have oil free pooris. Always add 1 cup water and add the remaining 1/4 cup in batches as the wheat flour quality and variety alter the water requirement. 

Why does my poori turn crispy?

If that’s the case then your dough is too hard or the oil is too hot.

Why does my poori have a hole in it ?

This happens when poori is rolled too thin, It tends tear as it swells in the oil, thus having holes and not puffing properly. Also absorbs a lot of oil.

Also check out other similar recipes

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