Learn how to make perfect Poori (Puri), a popular Indian fried bread that is puffy, crispy, and delicious. It is typically served for breakfast or as a snack.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Breakfast, Snack
  • Cuisine: Indian

Ingredients

  • 2 cups whole wheat flour
  • 2 tablespoons semolina ((sooji/rava))
  • salt (to taste)
  • 1/2 teaspoon sugar (optional)
  • 2 teaspoons oil (optional)
  • 3/4 cup water ((or as needed) to knead)
  • oil (for frying)

Method

Kneading The Dough

  1. Take a large mixing bowl, and add 2 cups of wheat flour, 2 tablespoons of fine rava (sooji or semolina), salt to taste, sugar, and 2 teaspoons of oil. Mix well. Rava is added to make the poori crispier.
  2. Next, Add the water little by little and knead the dough using your fingers and hands, or use a standing mixer.
  3. The dough must be smooth, and tight (Not too soft like roti and not too stiff like mathri).
  4. Grease the dough with a dash of oil to prevent it from drying. Cover the bowl with a plate or damp cloth. Let it rest for at least 15 minutes at room temperature.

Roll Out

  1. Knead the puri dough again for a minute until it is smooth, and take a tiny portion from the poori dough and roll it between your palms to make it smooth, and gently press it in between your palms.
  2. Take one dough ball and apply little oil over it. You can also lightly grease the rolling pin with oil to prevent it from sticking to the dough.
  3. Roll the ball into a small circular shape using a rolling pin. Do not roll them too thick or too thin.

Deep Fry

  1. Heat oil in a deep pan or kadhai on medium-high flame. Once it's hot, gently place one puri in the oil. Press it lightly with a slotted spatula or spoon. It will immediately start to puff out. Then flip the poori and fry until it becomes golden brown on both sides.
  2. Once done, Remove the poori from the oil using a slotted spoon and place it on a paper towel or steel colander to drain the excess oil.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.