Last updated on May 18th, 2019
Poori recipe is the popular Indian deep fried bread made from whole wheat flour, salt and water as main ingredients. Poori masala is especially the most loved breakfast combination in Tamil nadu.
Pooris are puffed flat breads made from unleavened dough. This is a very basic recipe for poori that will be especially helpful for beginners. I have also added some important tips for making best poori recipe.
There are so many combinations in serving puri. South Indian or Tamil style puri masala just like hotel saravana bhavan is one among them. There are also more combinations like puri sagu, aamras puri, halwa puri, puri jhol etc.
For making poori I like to use wheat flour with barn especially. while wheat flour is used for making puri, if you use maida it becomes luchi, a very popular Bengali dish. I got few requests from readers asking how to make soft and crispy pooris, how to make puffy pooris etc. I am sharing all the tips and tricks for making puris that I know
Apart from whole wheat flour poori, there are also some variations in poori recipe. Stuffed poori varieties like bedmi puri, peas puri. Spicy puris like aloo poori, palak poori, beetroot poori ,masala poori are few more varieties. In India pooris are a must in festival menus or special occasions like especially wedding receptions.
Furthermore it can be served with different set of side dishes. Bhaji, poori masala, poori sagu, aamras poori, poori halwa, shrikand poori, are few popular combinations. In Tamil nadu it always poori masala or kurma 🙂 Poori is very versatile as you can serve it with sweet or savory dished.
Tips for making perfect poori recipe that is soft and puffy.
1.First of all the dough prepared for puri should be little tight compared to rotis. less amount of water should be used for kneading puri dough.
2. The dough should not be kept for long time unlike chapathi dough. If you keep the dough for long time, the puris will turn soggy, also will drink up oil while frying. Prepare the dough and make puri immediately.
3. The thickness of the rolled dough also matters. While if you roll it very thin, the poori will not puff up and if rolled very thick they will turn hard. You should roll it slightly thicker than we roll for chapathi and thickness should be uniform.
4. We always add a small amount of rava and sugar in dough as these both helping in making puffy and crispy poori.
5. You should use enough oil for frying the pooris. if the oil is less then poori wont cook well and puff up.
6. Finally oil should be hot but not smoking hot. Adjust the temperature accordingly as we do for dosa.
7. While serving try not to stack them as we do for rotis. Pooris are best when served at once, else keep in a plate side by side just like neer dosa, do not stack.
how to make poori recipe:
1. Take whole wheat flour, oil, salt, sugar, rava in a mixing bowl. mix well.
2. Add water little by little and knead to soft yet slightly stiff dough.
3. make around 6-7 equal sized balls from the dough.
4. heat oil for deep frying.
5. Take one dough ball and place on the rolling surface. Dust with some flour and roll into a circle.
6. Gently slide the rolled puri into the hot oil. it should puff up and float immediately, else the oil is not hot enough.
7. Flip and fry the other side. Repeat the same with remaining dough. Serve hot.
Poori recipe or puri recipe card below:
- 3/4 cup whole wheat flour
- 1/2 teaspoon rava
- 1 teaspoon sugar
- 1 teaspoon oil OR ghee
- Oil for deep frying
- Take all the ingredients except oil for deep frying, in a mixing bowl.
- Add water little by little and knead to smooth yet little stiff dough.
- Make 6-7 equal sized balls from the dough.
- Take one ball and roll into a circle. repeat the same with remaining dough balls.
- Heat oil for deep frying.
Deep fry the rolled dough one by one.
1. Do not use ore flour for dusting, the pooris will turn dark after frying.
2. Adjust oil temperature as and when required.