How to make Poori/Poori Recipe/Puri Recipe

This is a detailed guide for How to make Poori/poori recipe/puri recipe. poori is a fried Indian bread made with wheat flour and salt.

Its a well known and enjoyable breakfast dish in all regions of India. It is served with puri bhaji, poori masala, chana masala, chutney, potato curry or kurma.

Most Indians make poori for Festivals and weekends, it is served as breakfast and even for a meal.

How to make poori/poori recipe/puri recipe
Poori, Image by kspoddar from Pixabay

What is poori?

  • Poori is an Indian fried bread made with whole wheat flour & salt,
  • In some restaurants & tiffin centre, they make poori with all-purpose flour (maida).
  • To make poori first whole wheat flour dough is prepared and small portions are rolled into flat discs and deep-fried in hot oil.

How to make poori/poori recipe/puri recipe:

Ingredients to make Poori:

  • Whole wheat flour – 1 cup
  • oil – 1/2 teaspoon
  • salt as necessary
  • water as necessary

Puri recipe:

Making poori dough:

  • In a mixing bowl add wheat flour, oil and salt as necessary and mix them well together.
  • Now pour 1/4 cup of warm water and start kneading the dough.
  • Make the dough correctly it shouldn’t be sticky or loose, it must be tight.
  • Tight dough helps in puffing the poor without excess oil.
  • Do not over-knead the dough
  • it will end up soft and absorb excess oil.
  • Now rest the kneaded dough for 5 mins, covering up with a cloth.
  • keep the dough covered.

How to make poori/poori recipe/puri recipe:

  • Now quickly separate small portions of the dough into 8 to 10 balls, Avoid kneading the dough.
  • Smoothen & Roll the balls in between your palm and keep them covered.
  • Spread a few drops of oil on the rolling area.
  • Now place the dough ball & flatten it with a rolling pin.
  • Start rolling from the centre to a round poori.
  • Rolling the poori with correct thickness matters, it shouldn’t be too thick or thin.
  • Poori should be Moderately thick, it helps the poori to puff.
  • Heat the oil on a medium flame and finish rolling pooris.
  • Don’t let the poori dry be quick.

Frying Poori

  • Oil in the Kadai has to be hot enough, check the heat by simply dropping a small portion of dough and it should rise immediately.
  • If the oil is hotter dough will start to turn brown.
  • Quickly reduce the flame and let the temperature of the oil to come down.
  • Now slide the poori carefully into the hot oil and let it rise.
  • Using a perforated ladle gently press down the poori into the oil. It helps the poori to puff.
  • pooris are puffed, flip them carefully and fry on the other side golden and crisp.
  • Remove pooris into a steel colander let them drip the excess oil.
  • Fry the next round of pooris as the same.
  • Make sure the oil is hot enough for the next round of pooris.
  • Serve the pooris hot accompanying it with chana masala, chutney, potato curry or kurma.

Variations of Poori:

There are many variations in making pooris, they are masala poori, Paneer poori, palak poori, beetroot poori, aloo poori, tomato poori, methi poori and kuttu atta poori.

How to make masala Poori:

  • To make masala poori, add turmeric powder, red chilli powder, garam masala, amchur powder, carom seeds, salt, and cooking oil to whole wheat flour and besan.
  • Mix all the masala and the flour well and add some water and make a soft dough.
  • Roll pooris and deep fry them.

How to make Paneer Poori:

  • To make Paneer poori First Grate the paneer with a grater.
  • Now add grated paneer, whole wheat flour, besan flour, oil, red chilli powder, salt, garam masala powder and cumin seeds.
  • mix them well with water and make it a soft dough.
  • Roll pooris and deep fry them.

How to make Palak Poori:

  • To make Palak Poori first blanch the palak in hot water and make it puree.
  • Now add wheat flour, cumin seeds, salt, oil, garam masala powder and pureed palak.
  • mix well adding some water and make it a soft dough.
  • Roll pooris and deep fry them.

How to make Beetroot Poori:

  • To make Beetroot poori first wash, peel the skin chop into small pieces and grind it a smooth, thick paste adding a little water.
  • Now add whole wheat flour, red chilli powder, garam masala, salt, cumin powder and beetroot paste.
  • Mix well to a soft dough with some water.
  • Roll pooris and deep fry them.

How to make aloo Poori:

  • To make aloo poori, first pressure cooks the potatoes. peel the skin and mash the potatoes.
  • Now add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, salt, finely chopped coriander leaves, crushed Kasturi methi, wheat flour to the mashed potatoes.
  • Mix well adding some water to it and make it a soft dough.
  • Roll pooris and deep fry them.

How to make Tomato Poori:

  • To make tomato poori first, blanch and peel the skin of the tomatoes and grind & make it a puree.
  • Now take whole wheat flour, red chilli powder, garam masala powder, crushed Kasturi methi, oil, salt and tomato puree.
  • Mix well and make it a soft dough, add water.
  • Roll pooris and deep fry them.

How to make Methi poori:

  • To make methi poori, first clean wash the fresh fenugreek leaves and finely chop.
  • Now in whole wheat flour add red chilli powder, garam masala powder, cumin powder, oil, salt and freshly chopped methi with some water.
  • Mix well and make it a soft dough.
  • Roll pooris and deep fry them.

How to make Kuttu atta Poori:

  • To make Kuttu atta poori, first pressure cooks the potatoes, peel the skin and mash them.
  • Now to the mashed potatoes add kuttu atta (buckwheat flour), pepper, salt, oil and suji with some water.
  • Mix well and make it a soft dough.
  • Roll pooris and deep fry them.

Let me know in comments If you have tried it at Your home ?

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