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crisp poori recipe, how to make crisp soft pooris | poori recipes

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how to make crisp pooris – poori is an unleavened fried bread made from whole wheat flour. in this post, i am sharing a method on how to get crisp texture in pooris. pooris which are crisp from outside and yet have soft texture from inside.

the ingredient which is added to make the pooris crisp is sooji or cream of wheat or rava. this method i learnt from my mom. usually i make pooris only with whole wheat flour or atta. but when we want some crisp texture in the pooris, i add sooji or rava. use fine quality of rava. the sooji should also not be roasted.

the crispness in these pooris 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.

so if you like crisp pooris for morning breakfast or brunch, do try this recipe.

serve the pooris with your choice of potato curry or any veg korma.

if you are looking for more poori recipes then do check aloo poori, methi poori, banana poori, rice pooris, rajgira ki poori and beetroot poori recipe.

crisp soft pooris recipe below:

5 from 3 votes
crisp soft poori recipe
prep time
35 mins
cook time
30 mins
total time
1 hr 5 mins
poori recipe - how to make crisp and yet soft pooris
course: main course
cuisine: indian
servings: 3 -4
author: dassana
ingredients (1 cup = 250 ml)
  • 2 cups whole wheat flour (atta)
  • 3 tablespoon fine sooji (rawa 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
how to make recipe
kneading dough for pooris:
  1. 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.

  2. mix everything very well with a spoon or with your hands.
  3. add water little at a time and as required. also add 1 tsp oil.
  4. begin to mix first and then start to knead the dough.
  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.

  6. 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.

  7. cover and allow the dough to rest for 30 minutes. after 30 minutes again knead the dough lightly.
rolling and frying pooris:
  1. make small to medium sized balls of the dough. cover and keep aside.
  2. now take a dough ball. with your palms slightly flatten it and apply oil to it on both sides.
  3. gently roll to a small or medium sized poori or circles which is neither too thin nor thick.

  4. you can roll the poori and fry it simultaneously or place the rolled pooris in a plate and later fry them. do cover with a clean kitchen towel, so that they don’t dry up.

  5. heat oil in a deep frying pan or kadai.
  6. when the oil is sufficiently hot then add one poori at a time.
  7. the poori will rise gradually on top and begin puffing up.
  8. gently nudge with the slotted spoon so that the poori puffs up very well.
  9. once the oil has stopped sizzling, gently flip the poori and fry the other side.
  10. once both the sides are crisp, golden and fried well, remove the poori with a slotted spoon. drain on kitchen paper towels.
  11. serve pooris hot or warm with any potato curry or any veg curry.


how to make crisp soft pooris recipe:

1. in a bowl take 2 cups whole wheat flour/atta, 3 tbsp fine sooji/rawa/cream of wheat and ½ tsp salt or add salt as per taste.

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

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

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

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.

6. cover and allow the dough to rest for 30 minutes. after 30 minutes again knead the dough lightly.

7. make small to medium sized balls of the dough. cover and keep aside.

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

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 pooris in a plate and later fry them. do cover with a clean kitchen towel, so that they don’t dry up.

frying pooris:

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

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

12. the poori will rise gradually on top and begin puffing up.

13. gently nudge with the slotted spoon so that the poori puffs up very well.

14. the poori will puff up.

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

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

17. serve crisp pooris hot or warm with any potato curry or any veg curry.




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This post was last modified on June 13, 2017, 10:56 pm

    Categories Cooking Tips & MethodsDinner RecipesIndian Breads & ParathasIndian Breakfast RecipesKids RecipesNo Onion No GarlicNorth Indian RecipesPopular Indian RecipesVegan Recipes

View Comments (18)

  • Thanks for the detailed post Dasanna,my son's favourite breakfast, definitely want to try
    But i heard from one of my friend that the dough should be tight and as soon as we mix the dough we should make the poori,if we keep it aside then the poori after frying will b too oily as the poori sucks oil during frying
    Is that true?

    • hi jaya, i usually keep the dough for 20 to 30 minutes. i never had any issue. in fact on occasions i have made the dough during the day and fried the pooris on family's demand for dinner. if the pooris are rolled evenly and fried at the right temperature of oil, they do not suck too much oil.

  • Hi I'm a big fan of your recipes. Only just looking at the app. This recipe is appearing under the Gluten Free section, so i got quite excited only to find wheat is the base flour after all.

    • thanks preet for letting me know this issue. i have not tagged the recipe under gluten free, so this should not come up in the app as well. i will look into the app and check.

      • Thanks ..always wanted to know this whether i can keep it overnight or not.. thanks for all your recepies..... Take care..

        • marina, you can keep the dough overnight. but keep in fridge. its not clear what you mean by keeping overnight - dough or pooris. i am assuming its the dough 🙂

  • thnk u so much....I finally made good pooris ....I 've been trying for ages...my husband loves them....

  • I don't have words enough to say how great these pooris are. First time making poori with atta and came out so good had to make twice more...every time came out perfect just like yours.. totally impressed hubby.
    And the kids ate with gusto..
    Thanks so much Dassana. I can't believe something so simple to make give such good results..

    • thats great kimia. thanks for sharing your experience. it feels good when the whole family enjoys a meal.
      most welcome :-)

  • hello Dassana,

    Normally I put oil first to atta when I make puri or chapatis and mix it well and then add water.
    here you say to add oil after adding water.. Does it make any difference???
    please guide....thanks

    • welcome arusha. if you add oil first and mix it very well then the poori or chapati will have a flaky or khasta texture. this also depends upon how much oil you add. if you add less oil then it won't make much difference.

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