Poori (Puri)

By DK on Dec 24, 2010
How to make Indian Poori | Puri Recipe (step by step)
OK - I have to confess. I am a pooriholic(!!!!) As long as I can remember,  I have been a fanatic in my love for it, so much so that I think I can have poori for a whole week and not be bored with it. Then marriage happened and everything turned upside down. The first year of marriage saw me experimenting with loads of dishes and I was sure not going to miss out on my fav. pooris. I had purchased some whole wheat flour (American brand) and used the same to make mine. Disaster struck. Here I was waiting in anticipation to devour some fluffy pooris (imagine a bad hungry wolf  drooling ;)) , day dreaming about me enjoying the ones my mom made and what came out of my oil was something which did not even remotely look or taste like those :(. Instead what came out were papads (or popaddams as the westerners know it). Crunchy and hard....and FLAT!
How to make Indian Poori | Puri Recipe (step by step)
Of course, I blamed the flour (What did you expect? That I will take the blame?? You WISH!). But the stigma it caused was too much. I did not touch puri after that - to make them or to eat them. Then it took my mom's visit  to get my poori mojo back. And when she made them - aaaah, my precious poori was back :). Soft fluffy fried bread that I could eat all on their own without any accompaniment. Bliss.. Although I would have to say that enjoying it with potato masala is like mac and cheese combo. I had to post these after I realized I have some ardent bachelors  and beginner cooks giving me readership love (thank you guyz :))
Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2 people
Yield: Makes 6-8 pooris
Ingredients
  • 1 cup wheat flour
  • 1/4 tsp salt (or as needed for taste)
  • about 1/2 cup water (or as needed to make a pliable dough. Might vary depending on the quality of flour)
Method
1
Stir the flour and salt in a bowl
How to make Indian Poori | Puri Recipe (step by step)
2
Add water little by little to the dough
How to make Indian Poori | Puri Recipe (step by step)
3
until it comes together into a pliable dough. I think we would have used around 1 cup of water but it might differ depending on the quality of the flour. So add it little by little while kneading. You can also add 1 tbsp or so of hot oil (that you are heating for deep frying) to the dough. The final consistency should not be too tight (dry) or too soft(wet).
How to make Indian Poori | Puri Recipe (step by step)
4
Knead it well until smooth like below. The dough should not be sticky (only v lightly sticky)  or feel dry in your hands.
How to make Indian Poori | Puri Recipe (step by step)
5

Make small balls out of it. These will depend on how big a fryer you have. We intended to make puri of small-med  (probably about 6 inch in diameter).

Tips:

Do not let the dough sit. Usually for roti(s), I insist on letting the dough sit for some time which makes the dough very soft. But for pooris this rule does not apply (at least that's what I learnt from my mom). She insists that letting it sit makes it prone to soaking up lots of oil while frying. Hence use the dough immediately to make the pooris.

How to make Indian Poori | Puri Recipe (step by step)
6
Roll it out into small circles with thin-medium thickness. Don't make it too thin else it will come out crispy.
How to make Indian Poori | Puri Recipe (step by step)
7
Repeat for all dough. Alternatively heat oil for deep frying.
How to make Indian Poori | Puri Recipe (step by step)
8
Do the oil-temperature test to see if it is ready. The oil should be hot but not too hot that it smokes. Tips: Drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat  and instead is also soaking up oil.
How to make Indian Poori | Puri Recipe (step by step)
9
Now drop the poori into the oil.
How to make Indian Poori | Puri Recipe (step by step)
10
While the poori is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface.
How to make Indian Poori | Puri Recipe (step by step)
11
This helps the poori to puff up.
How to make Indian Poori | Puri Recipe (step by step)
12
Turn it so that it gets evenly reddish brown or golden yellow (however you prefer)
How to make Indian Poori | Puri Recipe (step by step)
13
Place it on paper towel to drain off any oil. If fried right, it wont retain oil.
How to make Indian Poori | Puri Recipe (step by step)
Serve it with side dish of your choice. The famous combo is with Potato Masala (a curry made with potatoes) and also Chole (chickpeas curry).  I also know many South Indian families who enjoy it with a condiment called as Pudina Thogayal which is a chutney made with mint and tamarind. How to make Indian Poori | Puri Recipe (step by step)
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107 Responses to “Poori (Puri)”
  1. i have not tried your recipe yet, although your tips about not resting dough for puri is interesting . But want to know if you know how to make change which are like puri but crispy yet not too crispy. If you are familiar with that recipe, please post it.

  2. Sangeetha

    Thank you so much for your exact recipe for perfect Puris…I loved every recipe that you have posted. Even tried many…everything came out just perfect. But puri was something I never attempted in my life. I did today & it was just perfectly awesome. Thank You for such wonderful work you do. Love love your blog…Keep up the good work.

  3. Nandakumar

    The problem faced by Mr.Sabeer can be solved in the following manner:
    Reduce the quantity of water while making the dough. Add some butter/ghee/coco.nut oil along with the wheat flour. Adding 25% maida will improve the look of poori. While flatting the poori use lavish quantity of dry flour which will prevent poori sticking to the base or to rolling pin

  4. Abeer

    The problem I always face is that when flating the poori it Sticks with the rolling pin. I have tried the same method but the pori sticks. What could be the reason?

  5. Nirmala

    Fantastic. Simple to make but tasty. First time i tried but it really happend.

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