Poori Recipe – How to Make Puri

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Poori Recipe – How to Make Puri

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Adjust Servings:
2 Cups Wheat Flour/Atta * 300 grams
To taste Salt ½ Teaspoon
2 Teaspoon Ghee Melted ghee
1 Teaspoon Semolina / Suji / Rawa
1 Pinch Sugar Optional
As needed Water
Cooking oil
For frying Refined Oil

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Indian Poori recipe

  • Dinner
  • Lunch
  • Traditional food
  • Vegetarian


  • Cooking oil



Poori is an Indian bread which is deep fried and served steaming hot with any curry or stir fry sabzi. These soft pooris taste great with a pickle or chutney too. It is prepared with very few ingredients i.e. wheat flour, salt and ghee. It is easy and very simple to prepare these poori. You can prepare it for lunch, dinner or have it in anytime.

Asian unleavened bread primarily found in Northern India made from a dough of atta (whole grain durum wheat flour), water and salt by rolling it out into discs of approximately the size of palm and deep frying it in ghee or vegetable oil.

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Take the flour.Add salt,a pinch of sugar,rava,ghee and mix well to make a crumbly mixture.

Add water little by little and make the dough.

Dough should not be sticky,wet or too soft like chapati dough.

It should be smooth and stiff but not hard.


Initially u may feel the dough little bit hard.knead well in between your palms for few minutes.

It will become smooth and soft.Do not allow the dough to sit for long time.Start rolling.


Make small lemon sized balls.

Dust the balls in flour and make small sized poori of palm size.

Use less flour for dusting.The thickness should be medium,not too thin like chapati.

If u make it thin or ,poori won’t puff up.

Arrange the poori in a paper or a greased plate without overlapping each other.


Heat oil to deep fry.To check the right temperature of oil,put a small piece of dough.

It will rise immediately at the same time it should not be browned.This is the perfect heating of oil.

Immediately slide the poori and after a second,press it with a slotted ladle.

It will puff up well.Flip it carefully and allow it to cook for few seconds till the bubbles cease.

Remove and lower the flame till u drop the next poori .

Drain in a tissue paper.Keep the flame high and repeat the same for remaining poori.


Note :

Addition of ghee keeps the poori soft and gives a nice flavor.But do not add more than the mentioned quantity.

Do not rest the dough.Make poori immediately else it will drink more oil.

Make sure there are no holes while u roll.Poori won’t puff up if there is a hole.

Right temperature of oil is more important.Never allow it to fume or smoke.Poori will turn dark brown in color.Check the oil as mentioned above and proceed.

After u make 2 –3 poori, adjust the flame,check the oil temperature again & fry the poori.If the oil is too hot,switch off the flame for few minutes to reduce the heat.Else add some more fresh oil to reduce the heat.By doing this way,u can make poori of even color till the end.


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