Poori is a classic deep-fried Indian bread that is loved for its soft interior and slightly crisp outer layer. When fried correctly, pooris puff up beautifully, creating a hollow center that pairs perfectly with potato curry, chole, or even sweet dishes like halwa. The secret to perfect pooris lies in the dough consistency, rolling thickness, and oil temperature. Below is a detailed, step-by-step guide to help you achieve golden, fluffy pooris every time.
Ingredients
-
- Whole wheat flour (atta) – 2 cups
- Semolina (rava/sooji) – 1 tbsp (optional, for crispiness)
- Salt – ½ tsp
- Oil – 1 tsp (for dough)
- Water – as needed (to knead dough)
- Oil – for deep frying
Preparation Steps
Step 1: Making the Dough
Start by taking a wide mixing bowl. Add the whole wheat flour, semolina, and salt. Mix these dry ingredients thoroughly so the salt and semolina distribute evenly throughout the flour. Adding semolina gives the pooris a slight crisp texture and helps them stay puffed longer.
Next, add 1 teaspoon of oil to the flour mixture. Rub it gently between your palms so the oil coats the flour evenly. This small step enhances texture and prevents the pooris from absorbing excess oil while frying.
Now begin adding water gradually. Do not pour all the water at once. Add little by little and knead simultaneously. The dough should be firm and tight — slightly firmer than chapati dough. A soft dough will cause the pooris to absorb more oil and may not puff properly.
Knead the dough for about 5–7 minutes until smooth and uniform. It should not be sticky. Once done, cover the dough with a damp cloth and let it rest for 15–20 minutes. Resting relaxes the gluten, making rolling easier while maintaining firmness.
Step 2: Rolling the Pooris
After resting, knead the dough once again for a minute. Divide it into small lemon-sized balls. Keep the balls covered with a cloth to prevent drying.
Lightly grease the rolling surface or apply a tiny amount of oil to the rolling pin. Avoid using dry flour while rolling, as excess flour can burn in oil during frying.
Take one dough ball and flatten it slightly. Roll it evenly into a small round disc about 4–5 inches in diameter. The thickness should be medium — not too thin and not too thick. If rolled too thin, the poori may not puff. If too thick, it may remain doughy inside.
Ensure the edges are not thinner than the center. Roll evenly with gentle pressure from the center outward.
Step 3: Frying the Pooris
Heat oil in a deep kadai or heavy-bottomed pan over medium flame. The oil should be sufficiently hot but not smoking. To test, drop a tiny piece of dough into the oil — if it rises quickly to the surface, the oil is ready.
Carefully slide one rolled poori into the hot oil. It will sink briefly and then rise to the surface. Gently press the poori with a slotted spoon. This encourages it to puff up beautifully.
Once puffed, flip it and fry the other side until golden brown. Maintain medium heat — very high heat will brown the poori quickly without cooking inside, while low heat will make it absorb oil.
Remove the poori and place it on paper towels to drain excess oil. Repeat the process with the remaining dough balls.
Tips
- Dough should be tight, not soft, for puffed pooris.
- Always fry in hot oil – medium-high flame.
- Don’t dust with dry flour while rolling, use a little oil if needed.
- Serve hot – pooris deflate on cooling.
Variations
- Masala Poori – add ajwain (carom seeds), pepper, or ground spices.
- Palak Poori – add spinach puree while kneading.
- Beetroot/Carrot Poori – add vegetable puree for color and nutrition.
- Sweet Poori – knead with sugar or jaggery syrup.
Health Benefits
- Provides quick energy due to deep frying.
- Whole wheat flour adds dietary fiber.
- Can be made healthier by pairing with vegetable curries instead of oily gravies.
Serving Suggestions
Serve hot pooris with:
• Potato curry (Aloo Sabzi)
• Chole (chickpea curry)
• Vegetable Kurma
• Sweet halwa
• Bombay Chutney (Besan Chutney)