Poori recipe

Poori recipe | Puri recipe
Summary Not available
Diet : Vegetarian
Total time : 30 mins
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Poori recipe | Puri recipe

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Keyword: 10-30 min, Fresh Breads, Indian Home Style, North India
Person: 2
Calories: 200kcal


  • 1 cup flour )
  • )
  • oil
  • )
  • salt )
  • oil


  • Making poori dough Mix together flour, salt, rava and oil in a large mixing bowl
  • Pour ¼ cup water
  • Begin to make a little stiff & tight dough, adding more water as needed
  • (check video) Smear ½ tsp oil, knead lightly and smoothen the ball
  • Do not knead it a lot otherwise poori will turn soft and absorb oil while frying
  • Keep the dough covered all the time until the last poori is rolled
  • Do not rest the dough for more than 3 to 5 minutes
  • The longer it rests quicker the puffed puri will collapse
  • They will turn oily after frying
  • Divide the dough to 8 to 10 portions
  • Avoid kneading them
  • Smoothen all the balls by rolling them lightly in between your palms
  • Keep them covered in the bowl
  • How to make poori Drizzle a few drops of oil on the rolling area and spread it
  • Smear oil over the dough ball & flatten it
  • Begin to roll it evenly from the center to a round puri
  • It should not be too thick or thin
  • It must be moderately thick which helps the puri to puff
  • Make 5 to 6 puris and set them aside
  • Do not stack them
  • Begin to heat the oil on a medium high flame and continue to make rest of the pooris
  • Frying poori The oil has to be hot enough
  • Check by dropping a small portion of dough to the pan
  • It has to rise immediately without browning
  • If it browns quickly then reduce the flame slightly and allow the temperature to come down
  • Slide the puri carefully to the hot oil
  • Do not disturb until it rises half way to the surface
  • Quickly but gently begin to press down with a perforated ladle
  • This helps the poori to puff well
  • Once puri puffs, flip it carefully
  • Fry on the other side as well until golden and crisp
  • You can fry flipping too and fro once more until slightly crisp & to get the desired color – light golden to dark golden
  • Remove the puri to a steel colander
  • Fry the next poori the same way
  • Make sure the oil is hot enough, but not smoking before frying the next puri
  • Serve poori with potato curry, chutney or kurma


No extra notes


Calories: 200kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Calcium: 1mg | Iron: 1mg


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