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poori is unleavened deep fried Indian Bread. Simple basic ingredients available in all kitchens of India are used to make whole wheat puri like whole wheat flour, oil, salt and water.

The puri is basically a deep-fried snack made with dough. The dough is made of flour, water and salt, sometimes perked up with a few spices or pureed veggies or greens. This dough is then shaped into small discs using a rolling pin and deep-fried. There are many varieties of puris such as plain puri, stuffed ones, and crispy jar snack puris that last for a week. Here we show you how to make poori.

To deep-fry poori, heat the oil in a deep kadhai and carefully put 2-3 puris to fry at a time.The oil should neither be too hot or too cold. To check if the oil is at the right temperature or not, drop a small portion of dough in the oil.

Puri perhaps one of the most well-known and versatile of Indian foods. It can be eaten for breakfast, snacks or a light meal. They are usually served as a side dish with subzi or curries especially made with potatoes. In Northern region, they are served with sooji halwa while in Western region, they are served with shrikhand or aamras.

The most popular breakfast recipe with pooris in India has to be puri bhaji. Fluffy and golden brown whole wheat flour puris are served with a bhaji of potatoes perked up with everyday ingredients like onions, green chillies and lemon juice.

Plain Puri is also served at special or ceremonial functions. When I was a child and we would have any function at home where there would be a lot of guests coming in, Puri is one dish that would definitely be on the menu, as poori is easy and quick to make and goes well with most Indian food. During Mango season, we always loved having Puri with Aamras.

There are many variations to Puri, like Mango puri, Pudina Puri and Masala Puri.

Enjoy how to make poori | puri | plain puri | whole wheat puri | soft poori with detailed step by step photos and video.

Puris ( How To Make Pooris )

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Puris ( How To Make Pooris )

Preparation Time:    Cooking Time:    Total Time:     12Makes 12 puris
Show me for puris

Ingredients


For Puris
1 cup whole wheat flour (gehun ka atta)
2 tsp oil
1/4 tsp salt
oil for deep-frying

Method
For puris
    For puris
  1. To make puris, combine the whole wheat flour, oil and salt all and knead into a stiff dough using approx. 5 tbsp of water.
  2. Cover and keep aside for 10 to 15 minutes.
  3. Divide the dough into 12 equal portions and roll out each portion into a 75 mm. (3") diameter round.
  4. Heat the oil in a deep kadhai and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides.
  5. Drain the puris on absorbent paper and serve immediately.
Nutrient values (Abbrv) per puri
Energy101 cal
Protein1.3 g
Carbohydrates7.5 g
Fiber0.2 g
Fat7.4 g
Cholesterol0 mg
Sodium2.2 mg
Puri (How to make Poori) Video by Tarla Dalal
Puris ( How To Make Pooris ) recipe with step by step photos

Other Poori Recipes
    Other Poori Recipes
  1. Pooris or puris are a popular Indian fried bread. They are usually served as a side dish with subzi or curries especially made with potatoes. In Northern region, they are served with sooji halwa while in Western region, they are served with shrikhand or aamras. Poori is considered as a heavy food so, if you are someone facing gastric issues, do add a little ajwain the poori dough. A similar version called as Luchi is popular in the Eastern India. Our website even has a huge collection of poori variations which you can refer and learn delights like: Phudina Puri, Aloo Ki Puri, Mango Puri. In this post we have shared basic recipe of puri so, do check out this recipe of Poori with detailed step by step photos.

Dough of puri
    Dough of puri
  1. To prepare the dough for soft, puffy pooris, in a deep bowl, take gehun ka atta. Many people even add sooji to make the puri crispier.
  2. Add the oil. Oil can be swapped with melted ghee. This fat basically helps in making soft pooris.
  3. Add salt.
  4. Gradually add water and combine all the ingredients. We have used about 5 tbsp of water. Many people even make use of milk to knead the poori dough. Knead into a stiff dough.
  5. Cover with a lid or damp cloth and keep aside for 10 to 15 minutes.

Rolling the poori
    Rolling the poori
  1. To roll the puri for frying, after 15 minutes, divide the dough into 12 equal portions.
  2. Apply little oil on the rolling board.
  3. Place a portion of the dough on it and press it lightly.
  4. Roll out a portion into a 75 mm. (3") diameter round. If the dough is sticking a lot, apply a little oil to the rolling board which will help you roll the poori easily. The poori should neither be too thick or too thin.
  5. Similarly, roll out all the portions and spread out on a plate. Do cover them with a damp cloth while you are heating/frying all the poori to prevent them from drying.

Frying the poori
    Frying the poori
  1. To deep-fry poori, heat the oil in a deep kadhai and carefully put 2-3 puris to fry at a time.The oil should neither be too hot or too cold. To check if the oil is at the right temperature or no, drop a small portion of dough in the oil. If it comes up quickly, the oil is too hot and this would brown the poori quickly. If it takes a lot of time, the oil is not hot enough and this would make the puri absorb a lot of oil.
  2. The trick to get a perfectly fluffy poori is to add a puri in hot oil and gently press it with the slotted spoon. Fry the poori till they turn golden brown in colour from both sides.
  3. Drain the poori on an absorbent paper.
  4. Serve the poori hot. You can enjoy the poori with Sukhi Aloo Bhaji, Mango Shrikhand, Oondhiya, Puri Bhaji.

What is the best usage of poori for breakfast?
    What is the best usage of poori for breakfast?
  1. What is the best usage of poori for breakfast? Puri combines well aloo sabzi for breakfast. The recipe is called puri bhaji also called puri aloo bhaji and made by millions of Indian's in their homes. See our recipe of puri bhaji and make it soon. 

Punjabi Aloo Puri
    Punjabi Aloo Puri
  1. If you like puris (pooris), then check some other ways of serving puris with. See Punjabi Aloo Puri recipe. Serves 4.

    1 1/4 cups boiled potato cubes
    2 tbsp oil
    1/2 cup finely chopped onions
    2 tsp finely chopped garlic (lehsun)
    1 tsp finely chopped ginger (adrak)
    1 tsp finely chopped green chillies
    1 cup finely chopped tomatoes
    1 tsp chilli powder
    1/4 tsp turmeric powder (haldi)
    1/2 tsp garam masala
    1/2 tsp dried mango powder (amchur)
    2 tbsp finely chopped coriander (dhania)
    salt to taste

    For Serving puris
    1. Heat the oil in a broad non-stick pan, add the onions, garlic, ginger and green chillies and sauté on a medium flame for 2 minutes.
    2. Add the tomatoes, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
    3. Add the chilli powder, turmeric powder, garam masala, dried mango powder and ¼ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, whiles stirring occasionally.
    4. Add the potatoes, coriander, ½ cup water and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
    5. Serve hot with puris.

Masala Puri, Gujarati Masala Poori
    Masala Puri, Gujarati Masala Poori
  1. Aside from puri, poori recipe, check our varaition of Gujarati Masala Poori. See detailed recipe of Gujarati Masala Poori. Makes 10 Masala Pooris.

    1 cup whole wheat flour (gehun ka atta)
    1/4 tsp turmeric powder (haldi)
    1/4 tsp asafoetida (hing)
    1/2 tsp chilli powder
    1 tbsp oil
    salt to taste
    oil for deep-frying

    For Serving fresh curd
    1. Combine all the ingredients in a bowl and knead into a firm dough using enough water. Keep aside for 15 to 20 minutes.
    2. Divide the dough of Gujarati Masala Puri into 10 equal portions and roll out each portion into a 75 mm. (3") diameter circle.
    3. Heat the oil in a kadhai and deep-fry the puris one at a time on a high flame till they are golden brown in colour from both the sides.
    4. Serve Gujarati Masala Poori hot with fresh curds.

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