Puri Recipe | Poori Recipe | Perfectly Soft & Fluffy Poori

Poori or Puri is an unleavened fried bread made from whole wheat flour, salt and water. In this post I am sharing 2 recipes to make pooris.

  • Recipe 1 – Basic Poori Recipe to make crisp, golden and soft poori
  • Recipe 2 – These Pooris are made with whole wheat four and suji (semolina) making them more crisp from outside and yet having soft texture from inside.

Both the recipes are easy and taste good. You can make either of them. If you want extra crispy pooris then you can go for recipe 2.

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poori recipe, puri recipe, how to make poori

About Basic Poori Recipe

The basic poori recipe is always made with whole wheat flour, salt and water. A bit of oil or ghee can be added to the whole wheat dough optionally. The dough is not leavened or fermented.

Small balls are pinched from the dough, rolled evenly to a disc later to be deep fried in hot oil. While frying the poori puffs up nicely and this is the benchmark of a well made poori. The puffing up of the poori helps in giving it a soft texture.

While frying the poori should not break otherwise it will absorb some more oil.

Variations of Poori Recipes

  • Masaledar poori  – Spiced poori or Teekhi Poori
  • Luchi – In Bengal region a popular variation of poori with all purpose flour (maida) is made and usually served with Bengali Dum Aloo.
  • Mangalore Buns – Sweet banana pooris.
  • Palak Poori – With palak puree added to the dough.
  • Beetroot Poori – With Beetroot puree added to the dough.
  • Potato poori – Poori stuffed with spiced mashed potatoes.
  • Meethi Poori – Sweet Poori made with sugar or jaggery.
  • Rice Poori – Made with rice flour.
  • Poori made with grated vegetables or pureed vegetables.

Serving Suggestions for Poori

In the Indian cuisine, it is a norm to serve these crisp, golden and puffed poori with a side potato dish (dry or curried). According to me, Potato curry and poori are made for each other combination.

Poori is also served in North India with a sweet dish – sooji halwa and in Gujarat and Maharashtra with aamras (mango pulp) or shrikhand.

Poori are an important part of festive occasions as well as made during Navratri Kanjak Pooja. They are often had for breakfast.

Although, you can prepare poori with a curry or a sautéed veggie dish (sabzi) for lunch or any time of the day. In this post, I have shared the basic method of making poori.

Curry recipes that go well with poori are chana masala, veg kurma, kadala curry, aloo sabzi, aloo chole and jeera aloo.

How to make Puri or Poori

1. Mix or sieve the whole wheat flour with salt. Add melted ghee or oil. Add little water at a time and knead well to form a dough with hands or with the help of a stand mixer.

knead dough for poori recipe

2. The dough should not be soft like the dough of the chapati or roti, but a little stiff and tight.

dough for puri or poori recipe

3. Divide the dough into small or medium pieces – about 12 to 14. Make into medium sized or slightly small balls.

dough balls for poori recipe

Rolling Puri

4. Apply oil to dough ball. The idea of applying oil and not dusting with flour is so that while frying, the oil stays clean and you won’t see dark burnt flour particles inside the oil.

roll poori dough - poori recipe

5. Roll the dough evenly into circles which are neither too thin nor thick.

making poori recipe

6. Place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.

making poori recipe

7. Heat oil in a deep frying pan or kadai. When the oil is sufficiently hot, then drop a small dough ball into oil. If the dough ball rises steadily & briskly to the top, then the oil is sufficiently hot to fry the poori. Otherwise, wait till the oil becomes hot before frying the poori. if the dough ball rises slowly or is still at the bottom, then the oil is cold and if it rises too fast, then the oil is very hot.

preparing poori recipe

Frying Puri

8. Add one puri at a time. It will puff up soon.

poori recipe, puri recipe

9. Once the bottom side is golden, then turn over the poori and fry gently pressing down with the frying spoon or slotted spoon in a circular motion. Fry the poori till golden brown all over.

poori recipe, puri recipe

10. Remove them into paper napkins to remove excess oil. Fry all poori this way. If the oil becomes too hot, then lower the temperature by reducing the flame and vice versa.

poori recipe, puri recipe

11. Serve poori hot with a vegetable curry or sweet dishes like aam ras or hot with aloo tamatar ki sabzi or chana masala or mathura ke dubki wale aloo or aloo matar.

If making for picnics or tiffin, then after the poori have been drained, when still hot or warm, keep them in a casserole. They will stay soft and won’t get dense and chewy.

puri recipe, poori recipe

Tips for making whole wheat puri

  • The dough should be slightly stiff. This is, so that the while being rolled less amount of wheat flour can be dusted on the poori. If you use too much of wheat flour for dusting then while deep frying the wheat flour particles get fried and burnt in the oil. These burnt particles then stick to the later batches of poori that you will fry.
  • To avoid this happening, you have one more option. While rolling, apply a little oil on the poori and then roll. This way, you won’t need to dust the rolling board with wheat flour. The oil does the trick and you can easily roll the poori.
  • Ensure that the oil is neither too hot nor cold. If hot, then poori get browned quickly. If not enough hot then the poori absorb oil and become too oily.
  • The poori should puff while frying. If not, then something has gone wrong….. Either the dough has not been kneaded well or the poori have not been rolled out evenly or the oil is not hot enough.
  • You can also add some suji/semolina to the poori. It makes the poori a little crispier. This method is shared in second recipe further down the post.
  • Ajwain seeds (carom seeds) can also be added to the wheat flour. Carom seeds (ajwain) is very helpful in digestion. It is used in poori as poori being a heavy food can be difficult to digest at times. In north India they make paratha using ajwain.

Few more tasty recipes for you!

Note: This recipe post is from the archives and has been republished and updated on 1st June, 2020. 

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Poori Recipe (Soft & Fluffy Wheat Puri)

4.66 from 26 votes
Crisp, golden and soft poori made with whole wheat flour, salt and water.
poori recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins
Course:breakfasts
Cuisine:indian
Servings (change the number to scale):20 to 25 poori
(1 CUP = 250 ML)

Ingredients

  • 3 cups whole wheat flour
  • 1 teaspoon melted ghee or oil (optional)
  • 1 teaspoon salt or add as required
  • ¾ to 1 cup water or add as required
  • oil for deep frying - as required

Instructions

making dough

  • Seive the whole wheat flour with salt. Add melted ghee or oil.
  • Add little water at a time and knead well to form a dough. The dough should not be soft but a little stiff and tight.

making poori

  • Divide the dough into small or medium pieces – about 12-14.
  • Make into medium sized or slightly small balls.
  • Apply oil to dough ball. The idea of applying oil and not dusting with flour is so that while frying, the oil stays clean and you won’t see dark burnt flour particles inside the oil.
  • Roll the dough evenly into circles which are neither too thin nor thick.
  • Place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.

frying poori

  • Heat oil in a deep frying pan or kadai.
  • When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
  • Turn over when puffed up and fry till golden brown.
  • Serve poori hot with a vegetable curry or sweet dishes like suji ka halwa ( known as sheera in maharashtra ) or aam ras or aloo tamatar ki sabzi.

Nutrition Info (approximate values)

Nutrition Facts
Poori Recipe (Soft & Fluffy Wheat Puri)
Amount Per Serving
Calories 112 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 116mg5%
Potassium 65mg2%
Carbohydrates 12g4%
Fiber 1g4%
Protein 2g4%
Vitamin A 5IU0%
Calcium 6mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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For Making Crisp Whole Wheat Puri (With Rava)

This Crispy Puri Recipe is different from the above basic poori recipe. These are crisp from outside and yet have soft texture from inside.

The ingredient which is added to make the poori crisp is sooji or cream of wheat or rava. This method I learnt from my mom.

crisp poori recipe

Usually I make poori only with whole wheat flour or atta. But when we want some crisp texture in the poori, I add sooji or rava. Use fine quality of rava. The sooji should also not be roasted.

The crispness in these poori is not like a papdi or the puri of pani puri.

The method of making a pani puri or a papdi is different and I have already shared the recipes.

crisp poori

So if you like crisp poori for morning breakfast or brunch, do try this recipe.

Serve them with your choice of potato curry or chana masala or vegetable kurma.

How to make soft crisp poori

1. In a bowl take 2 cups whole wheat flour (atta), 3 tbsp fine sooji (rava or cream of wheat) and ½ tsp salt or add salt as per taste.

flour for crisp soft pooris recipe

2. Mix everything very well with a spoon or with your hands.

making crisp soft pooris recipe

3. Add water little at a time and as required. Also add 1 tsp oil.

making crisp soft pooris recipe

4. Begin to mix first and then start to knead the dough.

making crisp soft pooris recipe

5. Then add more water as required and knead the dough really well. the dough may appear hard as first, but as you continue to knead, it will become slightly soft. the sooji absorbs water while you knead. So if the dough looks sticky, then don’t worry. Continue to knead and the stickiness will go away. the dough should not be too soft but a little stiff and tight.

making crisp soft pooris recipe

6. Cover and allow the dough to rest for 30 minutes. After 30 minutes again knead the dough lightly.

making crisp soft pooris recipe

7. Make small to medium sized balls of the dough. Cover and keep aside.

making crisp soft pooris recipe

8. Now take a dough ball. With your palms slightly flatten it and apply oil to it on both sides.

making crisp soft pooris recipe

9. With a rolling pin, gently roll to a small or medium sized poori or circles which is neither too thin nor thick. You can roll the poori and fry it simultaneously or place the rolled poori in a plate and later fry them. Do cover with a clean kitchen towel, so that they don’t dry up.

making crisp soft pooris recipe

Frying Wheat Puri

10. Heat oil in a deep frying pan or kadai.

making crisp soft pooris recipe

11. When the oil is sufficiently hot then add one poori at a time.

making crisp soft pooris recipe

12. It will rise gradually on top and begin puffing up.

making crisp soft pooris recipe

13. Gently nudge with the slotted spoon so that it puffs up very well.

making crisp soft pooris recipe

14. The poori will puff up.

making crisp soft pooris recipe

15. Once the oil has stopped sizzling, gently flip and fry the other side.

making crisp soft pooris recipe

16. Once both the sides are crisp, golden and fried well, remove them with a slotted spoon. Drain on kitchen paper towels to remove excess oil.

crisp soft pooris recipe, poori recipe

17. Serve crisp wheat poori hot or warm with any potato curry or amritsari chole or aloo matar or kadala curry or any veg curry.

how to make crisp poori

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Crisp Wheat Poori

5 from 5 votes
Method to make soft and crisp poori with whole wheat flour, rava, salt and water.
crisp soft poori recipe
Author:Dassana Amit
Prep Time:35 mins
Cook Time:30 mins
Total Time:1 hr 5 mins
Course:main course
Cuisine:indian
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

Ingredients

  • 2 cups whole wheat flour
  • 3 tablespoon fine sooji (rava or cream of wheat)
  • ½ teaspoon salt or add as required
  • 1 teaspoon oil
  • cup water or add as required for kneading dough
  • oil for deep frying

Instructions

kneading puri dough

  • In a bowl take 2 cups whole wheat flour (atta), 3 tbsp fine sooji (rava or cream of wheat) and 1/2 tsp salt or add salt as per taste.
  • Mix everything very well with a spoon or with your hands.
  • Add water little at a time and as required. Also add 1 tsp oil.
  • Begin to mix first and then start to knead the dough.
  • Then add more water as required and knead the dough really well. The dough may appear hard as first, but as you continue to knead it will become slightly soft. 
  • The sooji absorbs water while you knead. So if the dough looks sticky, then don't worry. Continue to knead and the stickiness will go away. The dough should not be too soft but a little stiff and tight.
  • Cover and allow the dough to rest for 30 minutes. After 30 minutes again knead the dough lightly.

rolling and frying poori

  • Make small to medium sized balls of the dough. Cover and keep aside.
  • Now take a dough ball. With your palms slightly flatten it and apply oil to it on both sides.
  • Gently roll to a small or medium sized poori or circles which is neither too thin nor thick.
  • You can roll the poori and fry it simultaneously or place the rolled poori in a plate and later fry them. Do cover with a clean kitchen towel, so that they don’t dry up.
  • Heat oil in a deep frying pan or kadai.
  • When the oil is sufficiently hot then add one poori at a time.
  • It will rise gradually on top and begin puffing up.
  • Gently nudge with the slotted spoon so that it puffs up very well.
  • Once the oil has stopped sizzling, gently flip and fry the other side.
  • Once both sides are crisp, golden and fried well, remove them with a slotted spoon. Drain on kitchen paper towels.
  • Serve poori hot or warm with any potato curry or any veg curry.
GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
LIKE OUR VIDEOS!Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.
TRIED THIS RECIPE? If you have made the recipe and like it then do share the recipe link on facebook, twitter & pinterest. For Instagram mention @vegrecipesofindia or tag #vegrecipesofindia

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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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46 comments/reviews

  1. Superb easy recipes5 stars

    • thank you.

  2. Hi
    I tried this and my poories were a little hard and they didn’t puff completely. I tried for the first time using a deep fryer and heated pool to 375 F and pressed the dough using roti presser (or tortilla press).
    What went wrong? I kneaded the dough really well. Please advice. I wanted poori to be in my son’s birthday party menu and I am planning to prepare. So I have been trying to get the perfect poori.

    • i don’t think using a deep fryer is a good idea for frying poori. a kadai with its open surface is best to fry poori as the poori has a lot of surface to expand, rise and move in the hot oil. so you can try frying poori in a kadai. make sure the oil is hot enough. the first poori may not turn out well, but the second one and thereafter the remaining ones will be good. gently keep on nudging them and pressing lightly for even frying and also so that they puff well. using a presser is fine. hope this helps.

  3. Hai dassana
    Am so happy that my poori and aloo Mattar was a huge hit.. I followed your recipe and my hubby loved it very much.. Poori really puffs up when the flour is rightly kneeded.. I would have posted the pic of my food.. But here I didn’t see any option for that.. Thank you so much..5 stars

  4. Hai thanks for your info but how the puri becomes so puffy pls help4 stars

    • firstly knead the dough well. then the dough balls have to be rolled evenly. the oil has to be at the right temperature while frying puri. i usually fry at a medium to medium-high flame. on a low flame or if the oil is not hot, the puri won’t puff up and absorb more oil. the amount of water has to be right in the dough. so a slight softer dough is also fine for making puri.

  5. Hi, I’ve tried making these twice from another recipe in a cookbook. The first time, they puffed a little. Second time the dough was too wet, I think and stayed flat. That recipe called for graham flour, which seems to be quite coarse whole wheat. Do you think I should try to grind it finer, or just get regular whole wheat? I am very new to Indian cooking – never even eaten or seen these before. I will try your recipe next time. I would love any advice or tips you could give me, especially about the type of flour. Thanks! 🙂

    • sandy, the flour has to be fine and not coarse. you can grind them finer. or you can also get regular whole wheat flour. dough should not be sticky. it can be have semi-soft to soft texture. also while rolling, poori has to be rolled evenly and round. when frying the oil has to be medium hot. when you slid the poori in oil, it will come up on the surface and then start puffing up. so gently nudging with a spoon helps poori to puff up well. depending on the size of pan, you can easily fry 1 to 3 poori at a time. hope these tips help.

      • I got regular whole wheat flour today, got the dough right & rolled evenly. Some were not 100% round. All puffed somewhat, but 2 puffed all the way! I was cheering like a lunatic in my kitchen when the first one puffed right. (I made smaller batch as practice). They all taste great, but the texture of the ones that puffed all the way is amazing! I am completely hooked! Im gong to make more tomorrow & try to make them rounder.
        Thank you so much for the help! I really appreciate it. My hubby loved them, too. Can’t wait to make again.5 stars

        • thats great sandy. not all puff. it depends on the way the poori is rolled and also the temperature of the oil. definitely the puffed ones taste better. even i become a lunatic when a recipe which has given me problems in the past become successful after some trials ????

          thanks again and happy cooking.

  6. Thank you for these instructions. I constantly fail at poori. Either never puffs up or becomes rubbery. Your recipe helped me make my firstever batch of soft fluffy poori!

    • Welcome Abhi. Glad to know that this post helped you in making soft and fluffy puri.

  7. Dassana if you apply oil while rolling puri won’t puff up.4 stars

    • it does. i make poori this way and never had any issues with the poori not puffing up in oil.

  8. Perfect recipe Dassana!! Tried it out today and it turned out to b fantastic?5 stars

    • thanks a lot loveena for this feedback on the poori recipe.

  9. Please post potato soyabean recipe.

    • nisha, i do not use soybean chunks or granules. so won’t be able to add soybean recipes.

  10. 6th Oct 2015: I tried making Puri along with your chole recipe and they turned out pretty well….they did not fluff up much…hubby n baby were happy to eat 🙂 Thanks for sharing the recipe5 stars

    • thanks again doilyn. the poori dough has to be rolled well in a round shape and the thickness should be even. also the oil has to be hot enough. with practice, you will get it. happy cooking 🙂

  11. Hello Dassana,

    You are the very reason I was able to learn cooking in a short time. Your step-by-step pictures HELPSS A LOT ! Please continue this golden work

    Regards,
    Aparna N

    • thanks aparna 🙂

  12. Nicely depicted5 stars

  13. Dear Dassana,
    I tried your pouri recipe and it was a big hit at the dinning table. In fact we had it with paneer and again the recipe from your site. I didn’t have any problem that day to feed my little ones that day. They just loved it and my daughter now asks for it often. Thank you very much for shairing the correct recipe and I hope to explore some other recipes from your site soon. Million thanks and more powers to you! May God Bless you!
    Roshanthie

    • welcome roshanthie. thanks for sharing this positive feedback and your blessings. felt good after reading your comment.

  14. Hi Dassana … I chanced upon your website just today and found it to be huge fun … not only is it classy and refined, but it also projects Indian food in a manner both elegant and appealing. Your presentations are attractive and the photography delightful..! What comes across clearly is that you love cooking and definitely know your stuff. I’m going to try out some of your recipes starting tomorrow …
    I plan to send links to this site to American friends and acquaintances who love Indian food and have no idea that real Indian food is not what’s found in restaurants. They are also too daunted to try cooking it themselves. Your website can change all that.
    By the way, I’ve done the food feature of a magazine for some time … I have a few suggestions for you: I re-formatted and edited some of your recipes … if you like I could email them to you with some covering notes explaining the changes. If you’re open to that, do let me know …
    Meanwhile … take care … and keep going … you’re doing a great job…
    Biba Bhusri, a Punjabi Sikh, living in Bangalore..!

    • thanks biba for this positive feedback and also for recommending the website. i agree that real indian food is not found in many restaurants of the world. yes, please do share your reformatted recipes and suggestions at vegrecipesofindiaATgmailDOTcom. AT is for @ and DOT is for .

  15. Great, thanks, can’t wait to try it like this..I had a recipe that used another type of flour, and it didn’t come out good.

    • welcome marta

  16. Good4 stars

  17. fine

  18. Hi Dassana,

    Thanks again for the info on dough maker!

    • welcome sonam

  19. Dassana, thanks a lot for the information. I really appreciate!

    Love,
    Sonam

  20. Hi dear,

    I have been following your recipes from quite a long time and never got disappointed.

    While going through the photos in this recipe, noticed the dough-maker. I have been searching for one but haven’t come across a good option. Please suggest me from where should I buy and which brand and how much does it cost?

    Thanks

    Sonam

    • thanks sonam. the dough maker in the pic is kitchen aid mixer. its a very good mixer for making dough, cake batter and whipping up anything. the product is very good and premium but in india they have a third class customer service. i am telling you this from my own experience dealing with the customer service. since my kitchen aid came with a 2 pin plug its giving shocks now and they have yet to attend to it. its been more than a month now. its an expensive product and you will find the cost on their website – http://www.kitchenaidindia.com/ . just make sure if you purchase here in india, buy with three pin earthed plug.

      there is another atta maker which my mil uses and its good for atta making. they have an option with chapati maker too. but only the atta maker is good. chapatis does not come out good.

  21. I love puris .I loved ur info and subji list also …Craving for some puris now ..4 stars

  22. Hi,

    Could you please tell how to check whether the temperature of oil is proper. Neither too hot nor too cold.

    Thanks for the help.

    • add a small ball from the dough to the oil and if its rises steadily & briskly to the top, then the oil is ready. if the dough rises slowly or is still at the bottom, then the oil is cold and if it rises too fast, then the oil is very hot. hope this helps.

  23. hi,

    What exactly is the difference for making dough for Chapati and Poori

    • chapati dough is soft and poori dough is little firm than chapati dough.

      • for firm dough should I mix less water? I am new to this so please help

        • hi nikki. make a firm dough. yet the dough should not be dry. there should be enough water in the dough as thats what makes the poori puff. but not as soft like a chapati or roti dough.

  24. hii actually i want to know more channa recipes

    • i have posted many chana recipes. use the google search button on left side to search for the chana recipes.