Poori or Puri is a traditional Indian fried bread that is delicious to enjoy with almost any main dish. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. Here I share my poori recipe with step-by-step photos and the best tips for making puri at home – crispy, fluffy, and soft and I bet you’ll love making homemade puri to enjoy with your favorite meals!
A basic poori recipe is made with whole wheat flour, salt, and water. These are only three ingredients you need. A bit of oil or ghee can be added to the whole wheat dough optionally. The dough is not leavened or fermented, so it’s a wonderfully quick and easy bread to make.
Small balls of dough are rolled and flattened, and quickly fried in hot oil. The poori puffs up to create light, crispy pillows that just
Poori Or Puri Recipe: Crispy & Fluffy Fried Indian Bread
Make a batch of this poori recipe for a snack now or for your dinner tonight, then have leftovers with breakfast in the morning. There is never a wrong time to enjoy soft and crispy poori!
I am sure with my plenty of troubleshooting tips you will be able to make the best crispy, soft and fluffy poori.
Homemade puri only takes about 40 minutes to make from start to finish. Be sure to read the entire poori recipe, including my tips for the best puri below before you get started!
Poori Recipe Or Puri
1. First, mix together 3 cups whole wheat flour (360 grams), 1 teaspoon salt, and 1 teaspoon oil (optional) in a large bowl. For more crispy puri, you can add ¼ cup fine rava (sooji or semolina).
2. Add just a bit of water at a time as you begin to form the dough, making sure to not oversaturate the mixture.
3. Knead the dough with a wooden spoon or your hands, or use a standing mixer. Again, add only a splash or two of water at a time as you work.
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Cover the bowl with a kitchen towel or plastic wrap, and let the dough rest for 20 to 30 minutes at room temperature.
5. When ready to use, divide the dough into about 30 small or 25 medium pieces, and roll each into a tight ball.
6. Next, use the palm of your hand to lightly flatten the dough ball, and then apply a bit of oil to the entire surface. This helps the bread fry evenly and rise properly, without the need to dust with flour first (which runs the risk of creating burnt flour particles in your oil).
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7. Use a rolling pin to roll the poori dough evenly into circles that aren’t too thick or too thin. Ideally, you want them to be about ¼ inch thick.
8. Then place the rolled poori on a plate, and loosely cover with a clean kitchen towel so that they don’t dry out.
While it is easy to fry puri at home, it does take a gentle touch. Because they need to puff up you should be extra careful not to crack them, otherwise oil will seep into the dough as it cooks and get soggy.
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9. First, heat oil in a deep pan (kadai). Test the oil by dropping a small dough ball into oil. If it rises quickly to the top, then the oil is hot enough for frying.
12. Gently press and nudge the puri on the sides with a slotted spoon or spider spoon to help it puff up completely.
13. Continue to fry for just a minute or two, until the oil stops bubbling and the bottom of the puri is golden to your liking.
Puri Recipe (how To Make Poori)
14. Next, turn over the poori and gently press down with the slotted spoon as it fries for a few more seconds. This will ensure that there’s a lovely brown color on all sides.
Fry the remaining poori this way, lowering or increasing the oil temperature as needed to maintain the right level of heat. Very hot oil will darken the color or there may be uneven color patches on the puri.
16. Serve poori hot with any number of sweet or savory dishes, as I have mentioned below. Or enjoy by themselves for a tasty snack!
Puri Bhaji Recipe: How To Make Puri Bhaji Recipe At Home
To keep puri soft for a few hours, stack them in a steel container, sealing with a lid at room temperature. They will remain soft and won’t become dense and chewy.
Leftovers can be stored in closed container at room temperature for up to 1 day. Because they will lose their crispy exterior, I suggest to rewarm you either bake for just a few minutes in the oven.
Poori is a common side in Indian cuisine and is typically served with a dry or curried potato dish. Crispy fried poori and this saucy, bright Potato Curry are a perfect combination!
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Not only do puri go well with savory dishes, they can be paired with sweet breakfasts and desserts. Sooji Halwa is a breakfast staple that is sweetened with sugar.
A seasonal Indian favorite is Aamras (mango pulp) that tastes so good with puri. A great dessert to enjoy with fried poori is Shrikhand, made with greek yogurt/hung curd and flavored with saffron and cardamom.
They also can be quickly made as a side for a filling lunch along with curry leftovers and/or a simple sautéed veggie dish (sabzi).
Poori Recipe, How To Make Puri
For deep frying, the temperature of the oil should be 180 degrees to 190 degrees Celsius (360 degrees to 375 degrees Fahrenheit) and you can easily measure it with a deep fry or candy thermometer.
Puri becomes hard when it does not puff up in the hot oil while frying. Poori does not puff when the discs are not rolled evenly. Thus they remain flat and harden when frying.
Frying at a low temperature of the oil will make poori absorb more oil and it becomes soggy. If the poori cracks when frying, the oil will seep into it making it oily.
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It is best to use oil having a high smoke point. I would suggest using peanut oil, sunflower oil, vegetable oil, avocado oil, or grape seed oil.
Puri is a deep-fried food. Thus best indulged occasionally and not every day, depending upon your health and body constitution. It is best to use fresh oil for frying. Never use reused oil as it is extremely unhealthy.
Using a deep fryer is not suitable for frying poori. The Indian kadai (similar to a wok) with its open and broad surface is the best utensil to fry poori. The open surface of the kadai helps the poori to rise, expand, and puff up easily in hot oil.
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Firstly you have to knead the dough very well. Then roll the dough balls evenly to the same thickness of about ¼ inch all over. Do not make the discs too thin or thick. The oil has to be hot enough when frying. You can fry at medium to medium-high heat.
While rolling, the poori has to be rolled to an even thickness of about ¼ inch in a neat round shape. When frying the oil has to be medium hot that when you place the poori in the hot oil, it will come on the surface and then start puffing up. Gently nudging with a spider spoon or a slotted spoon helps poori to puff up well.
Even though both the roti and puri dough are made with the same ingredients – flour, water, salt. The difference is in the texture and consistency of the dough. A roti or chapati dough is soft and a poori dough is firm and tight.
How To Make Poori
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Poori or Puri is a traditional Indian fried unleavened bread made with only whole wheat flour, salt, and water. Make crispy, fluffy, and soft poori to enjoy with your favorite meals.
This recipe post is from the archives (April 2014) and has been republished and updated on 10 December 2020 with newer photos, my expert tips and FAQs.
How To Make Poori (fried Indian Flatbread Recipe)
Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.Puri or Poori is a small, round fried bread made with whole wheat flour, puffed to a lightly crisp golden-brown perfection. Puri is one of the most versatile fry breads that packs in incredibly simple, yet immensely pleasing flavors and textures. Quite obviously, it is one of the most popular and well-loved Indian breads across all age groups.
Combined with a spicy entree dish, poori makes for an incredibly gratifying breakfast, snack, or meal. Not only will this meal leave you thoroughly satisfied, but you will invariably crave for more!
Puri is made from whole wheat flour that is kneaded into a firm dough. I add some rava (semolina) for crispy texture and it also
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