poori recipe with step by step photos and tips. crisp, golden and soft pooris made with whole wheat flour, salt and water. poori or puri is a very popular indian fried bread.
pooris are made with unleavened dough made from whole wheat flour and are usually served with a side potato dish, dry or curried. potatoes and pooris are a made for each other combination. towards the end of the post, i have given a list of the potato as well as other curry recipes below, which goes very well with pooris.
pooris are also served in the north india with a sweet dish sooji halwa and in gujarat and maharashtra with aamras (mango pulp) or shrikhand. in bengal region, luchi is very popular. luchi is a variation of poori which is completely made with all purpose flour (maida) and is usually served with bengali dum aloo.
a few other variations of pooris are masala poori (spiced pooris), potato pooris (pooris stuffed with spiced mashed potatoes), meethi poori (sweet pooris) and pooris made with grated vegetables or pureed vegetables.
pooris 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 pooris with a curry or a sauted veggie dish (sabzi) for lunch or any time of the day. in this post, i have shared the basic method of making pooris.
curry recipes that go well with pooris are chana masala, kadala curry, aloo sabzi, veg kurma, aloo chole and jeera aloo.
how to make puri or poori recipe
1. 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 with hands or with the help of a stand mixer.
2. the dough should not be soft like the dough of the chappati/roti, but a little stiff and tight.
3. divide the dough into small or medium pieces – about 12-14. make into medium sized or slightly small balls.
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.
5. roll the dough evenly into circles which are neither too thin nor thick.
6. place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.
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 pooris. otherwise, wait till the oil becomes hot before frying the pooris. 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.
8. add one poori at a time. it will puff up soon.
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.
10. remove the poori into paper napkins to remove excess oil. fry all pooris this way. if the oil becomes too hot, then lower the temperature by reducing the flame and vice versa.
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 pooris have been drained, when still hot or warm, keep them in a casserole. they will stay soft and won’t get dense and chewy.
tips for making poori recipe
- the dough should be slightly stiff. this is, so that the while being rolled less amount of wheat flour can be dusted on the pooris. 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 pooris 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 pooris get browned quickly. if not enough hot then the pooris absorb oil and become too oily.
- the pooris should puff while frying. if not, then something has gone wrong….. either the dough has not been kneaded well or the pooris have not been rolled out evenly or the oil is not hot enough.
- you can also add some suji/semolina to the pooris. it makes the poori a little crispier.
- ajwain seeds (carom seeds) can also be added to the wheat flour. ajwain is very helpful in digestion. it is used in pooris as pooris 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!
- 3 cups whole wheat flour
- 1 teaspoon melted ghee or oil (optional)
- salt as required
- water as required
- oil for deep frying
- 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.
- 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.
- 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.