This post may contain affiliate links. Please read our disclosure policy.
Poori, sometimes spelled as Puri, is a delicious Indian fried bread crafted from three basic and simple ingredients: wheat flour, salt, and water. Small balls of unleavened dough are rolled and then fried to make puffed up breads, called Poori. When you fry them, they puff up, creating airy, crispy pillows that are so tempting you will want to tear and bite into right away. Inside, they’re soft and tender, perfect for dipping into a delicious curry.
Apart from the 3 basic ingredients, there are optional additions like semolina or sugar. Semolina enhances the crispiness, while sugar can lend a lighter color, perfect for presentation.
Poori is a a versatile ingredient of any meal. You can serve it as breakfast with aloo sabji or as dinner with any curries like chana masala or undhiyu. It is also eaten as a dessert like shrikhand poori or sheera poori. It is also easy to customize it by adding any veggies like spinach to make Palak Poori or methi (fenugreek leaves) to make Methi Poori.
While Pooris are typically fried, if you’re aiming for a healthier option, you can use an Air Fryer instead. Later in this post, I’ll share a trick to achieving soft, crispy, and fluffy Pooris using an air fryer.
Ingredients
Whole wheat flour, semolina (optional, for extra crispiness), sugar(for lighter color), salt, peanut oil, Water (for kneading), Peanut oil (for frying)
Instructions
Prepare the Dough:
- In a mixing bowl, combine the whole wheat flour, semolina and sugar (if using), salt, and vegetable oil.
- Gradually add water and knead the mixture into a smooth, firm dough.
- Let it rest for about 15-20 minutes, covered with a damp cloth.
Divide and Roll:
- After resting the dough, divide it into small, equal-sized balls.
- Roll each ball into a smooth sphere using your palms.
- Then, apply oil to the rolling surface and flatten each ball into a small disc using a rolling pin. Aim for a thickness of about 2-3 mm.
Frying in Oil
Heat the Oil:
- Pour enough oil into a deep frying pan or kadhai for deep frying.
- Heat the oil over medium heat until it reaches around 350°F (180°C).
- To check if the oil is ready, drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is hot enough.
Fry the Pooris:
- Gently slide one rolled Poori into the hot oil. It should immediately start to puff up.
- Use a slotted spoon to gently press down on the Poori, encouraging it to puff evenly.
- Once it puffs up and turns golden brown on one side, flip it over and fry until the other side is also golden brown.
- Remove the Poori from the oil and drain it on paper towels to remove excess oil.
Repeat and Serve:
- Continue rolling, frying, and puffing the remaining Pooris in the same manner.
- Serve hot with your favorite accompaniments.
- Heat water in a sauce pan or kadhai and preheat air fryer at 400F for 2-3 mins.
- Boil the rolled pooris for 2 minutes in the water till they start floating on the top.
- Now place the boiled pooris in the air fryer and fry for 2 min. Flip them half way and repeat the process for another 2 minutes.
Serving Suggestions
Pooris are incredibly versatile and can be enjoyed with a variety of side dishes. Here are some classic pairings:
- Aloo Bhaji (spiced potato curry) or Aloo Matar (Potato peas curry)
- Chana Masala or Chhole (spicy chickpea curry)
- Mixed vegetables variety like Undhiyu or Veg Korma
- Pickles and chutneys
- Desserts like Shrikhand, Rava Sheera (Sooji Halwa) or Aam Ras.
Tips and Tricks
- Ensure the dough is neither too soft nor too stiff; it should be firm enough to hold its shape but not too dry. If you are familiar with the softness of dough for chapati or poli, this dough requires less water. This will help make the pooris less oily.
- To ensure uniform size and cooking, use a kitchen scale to weigh the dough balls before rolling them out.
- Roll the Pooris evenly to ensure they puff up uniformly during frying. You can use a tortilla press to make the puris of circular shape easily.
- Pooris should be rolled thicker compared to chapati or poli. This thickness is important for them to puff up nicely while frying.
- Before frying the Pooris, make sure the oil is hot. This helps them absorb less oil. As you fry more Pooris, the oil temperature decreases, so adjust the heat accordingly.
- While frying Pooris, fry them one at a time and avoid overcrowding the pan. Overcrowding can lower the oil temperature and result in soggy Pooris. Fry them in small batches for best results.
- Gently press down on the Pooris while frying to help them puff up evenly. You can also baste them with hot oil to get even cooking.
- If you have leftover Pooris, you can reheat them in a preheated oven at 350°F (175°C) for a few minutes until warm and crispy.
Meal Prep Tips
- You can prepare the Poori dough in advance and store it in the refrigerator for up to 24 hours. This makes it convenient for busy mornings or when hosting guests.
- You can also make a larger batch and freeze rolled Pooris on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer bag or container. When ready to use, simply thaw them in the refrigerator overnight and fry as usual.
FAQs
Q: Can I use all-purpose flour instead of whole wheat flour?
A: While traditionally made with whole wheat flour, you can use all-purpose flour if you prefer. However, the texture and flavor may vary slightly.
Q: How do I store leftover Pooris?
A: Allow them to cool completely, then store them in an airtight container at room temperature for up to 1-2 days. Reheat them in an oven or microwave for 30 seconds before serving.
Q: Can I make gluten-free Pooris?
A: Yes, you can use gluten-free flour blends such as chickpea flour or rice flour to make gluten-free Pooris. Adjust the quantity of water as needed to achieve the right consistency.
Q: Can I use ghee instead of vegetable oil for frying?
A: While traditionally made with vegetable oil, you can use ghee for frying Pooris for a richer flavor. However, keep in mind that ghee has a lower smoking point, so monitor the temperature carefully to prevent burning.
Q: Are Pooris suitable for vegans?
A: Yes, Pooris are indeed vegan-friendly. They are made from basic plant-based ingredients such as wheat flour, salt, and water, with no animal products involved in the traditional recipe.
Poori | Puri
Ingredients
- 2 cups whole wheat flour
- 1 tablespoon semolina optional, for extra crispiness
- 1 teaspoon sugar optional for lighter color
- 1 teaspoon salt
- 1 tablespoon Peanut oil
- Water for kneading
- Peanut Oil for frying
Instructions
Prepare the Dough:
- In a mixing bowl, combine the whole wheat flour, semolina (if using), salt, and vegetable oil. Gradually add water and knead the mixture into a smooth, firm dough. Let it rest for about 15-20 minutes, covered with a damp cloth.
Divide and Roll:
- After resting the dough, divide it into small, equal-sized balls. Roll each ball into a smooth sphere using your palms.
- Then, apply oil to the rolling surface and flatten each ball into a small disc using a rolling pin. Aim for a thickness of about 2-3 mm.
Frying in Oil:
- Pour enough oil into a deep frying pan or kadhai for deep frying. Heat the oil over medium heat until it reaches around 350°F (180°C).
- To check if the oil is ready, drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is hot enough.
Fry the Pooris:
- Gently slide one rolled Poori into the hot oil. It should immediately start to puff up. Use a slotted spoon to gently press down on the Poori, encouraging it to puff evenly.
- Once it puffs up and turns golden brown on one side, flip it over and fry until the other side is also golden brown. Remove the Poori from the oil and drain it on paper towels to remove excess oil.
Repeat and Serve:
- Continue rolling, frying, and puffing the remaining Pooris in the same manner.
Air Fryer:
- Boil water in a sauce pan or kadhai and preheat air fryer at 400F for 2-3 mins. Boil the rolled pooris for 2 minutes in the water till they start floating on the top.
- Now place the boiled pooris in the air fryer and fry for 2 min. Flip them half way and repeat the process for another 2 minutes.
Notes
- Aloo Bhaji (spiced potato curry) or Aloo Matar (potato peas curry)
- Chana Masala or Chhole (spicy chickpea curry)
- Mixed vegetable dishes like Undhiyu or Veg Korma
- Pickles and chutneys
- Desserts such as Shrikhand, Rava Sheera (Sooji Halwa), or Aam Ras.
- Ensure the dough is firm but not too dry, similar to chapati or poli dough, to reduce oil absorption during frying.
- Use a kitchen scale to weigh dough balls for uniform size and cooking.
- Roll Pooris evenly to ensure uniform puffing during frying. A tortilla press can help achieve circular shapes effortlessly.
- Roll Pooris thicker than chapati or poli for optimal puffing.
- Heat oil sufficiently before frying Pooris to minimize oil absorption. Adjust heat as needed due to temperature drop with successive frying.
- Fry Pooris one at a time to prevent overcrowding and ensure crispness. Fry in small batches for best results.
- Gently press Pooris while frying to aid even puffing. Basting with hot oil can also promote even cooking.
- Reheat leftover Pooris in a preheated oven at 350°F (175°C) for a few minutes until crispy.
- You can prepare the Poori dough in advance and store it in the refrigerator for up to 24 hours. This makes it convenient for busy mornings or when hosting guests.
- You can also make a larger batch and freeze rolled Pooris on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer bag or container. When ready to use, simply thaw them in the refrigerator overnight and fry as usual.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.