Poori Recipe | How to Make Soft Poori

Poori is puffed bread that you will surely find in any Indian dinner party. This Indian puffed bread goes very well with any fry or curry recipe. Restaurants also serve a crispy version of this recipe in breakfast along with light potato curry. Thus, Poori which is also spelled as Puri is popular all over India.

Poori Recipe

There are a variety of Poori recipes in India. I am listing every one of them here. The main difference in all these is – the ingredient in use to prepare the dough and the ratio of the ingredient.

1. Regular Breakfast – Poori

For regular breakfast at home, some prepare this with whole wheat flour. These whole wheat flour are slightly chewy but are very healthy. The dough for it is prepared from 2 cups whole wheat flour, 2 tablespoons of oil for Moyan and salt to taste.

2. A restaurant like Crispy Poori recipes

Many of my friends and relatives love a crispy version of Poori. This type of Poori is usually served in restaurants. For them, I prepare the dough with 2 cups of whole wheat flour, 2 tablespoon semolina, 2 tablespoon oil for Moyan and salt to taste.

3. My all-time favorite – this Poori recipe.

The best part of this Poori recipe is that – it is perfectly crispy, yet chewy yet soft. I prefer to prepare this Poori as it caters to everyone’s needs.

The use of whole wheat flour and refined flour mix turns this Poori healthy yet soft. The crispy crunch comes from the use of sugar powder. The use of sugar powder also gives a nice color to this Poori. This is due to the caramelization of sugar after frying.

To add a special flavor to this Poori, I also add carom seeds. The carom seeds also help in digesting. Thus I surely add it, if I am going to carry this Poori in travel. Sometimes, I also skip adding the carom seeds in this recipe. Adding or discarding carom seeds is all up to your personal choice.

Advantages of this Poori Recipe

While the regular Poori that we prepare whole wheat flour, is healthy and it also puffs up nicely in the oil. But it is slightly chewy too. It also turns stiff and hard on cooling. It is very good to serve hot immediately.

The crunchy version has all the above advantages, along with an additional one. Which is, that it retains its round balloon shape for long. Thus, it is an excellent advantage, for any party and restaurant.

In my this recipe I tried to combine all the advantage in one. Thus the Poori that you will get from this recipe is well puffed with nice color. This is good if you want to serve them hot. But when this Poori cools down it does not turn hard, which usually happens with whole wheat flour Poori Recipes. This gives this recipe an extra advantage to carry it during travel.

Tip for very soft Poori

If you want extra soft Poori, then follow my recipe’s proportions, and knead the flour with milk. Kneading the flour with milk, not only turns your Poori extra soft but also keeps the Poori good for long.

So, here is the recipe for Poori that I usually prepare at my home.

Poori Recipe

Poori recipe also called Puri is a puffed bread, originally from the Indian subcontinent. It is eaten in breakfast or as a snack or light meal. This crisp yet soft, chewy and puffed bread can go with any vegetable fry or curry recipe. A wonderful recipe for serving in breakfast or for dining.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Servings: 8 People
Calories: 107kcal
Author: Punam Paul


for dough

  • 1 cup whole wheat flour (गेहूं का आटा)
  • 1/2 cup refined flour (मैदा)
  • 1/2 teaspoon carom seeds (अजवाइन) optional
  • 1 pinch sugar powder (चीनी पाउडर)
  • 1/4 teaspoon salt (नमक) or salt to taste (नमक स्वाद अनुसार)
  • 3/4 teaspoon refined oil (रिफाइंड तेल)
  • water (पानी) as per requirement

for deep frying Poori

  • oil (तेल) for Deep Fry


How to Make Poori

  • The secret of Poori lies in the preparation of dough, rolling the Poori and frying it correctly. I will discuss how to make Poori step by step.

Making Poori Dough

  • To prepare dough firstly sieve the whole wheat flour and refined flour with the help of a siever in a mixing bowl.
  • Then add little carom seeds, salt to taste and a pinch of sugar powder in it and mix it well. After mixing them together, add 3/4 teaspoon refined oil or desi ghee for Moyan.
  • Give it a good mix, then start kneading the dough adding water in parts. The quantity of water totally depends on the quality of water thus add water in parts and knead it to make a tight dough.
  • The dough should not be soft like the dough of the Chapati or roti, but still should be a little stiff and tight.

How to roll Poori

  • Then divide the dough into small lemon size pieces and roll each dough piece into a dough ball.
  • Now take little refined oil on a plate. We will use oil to help us roll the dough into Poori. As we need to slightly grease the dough thus taking oil in a flat surface like a plate helps us applying little on the surface of the dough ball.
  • Now tip the dough ball lightly in oil over this plate, to grease its surface lightly with oil. Then roll it into a small circle of 3-4 inches. The circle should not be too thin nor thick. The thickness of around 1/4 to 1/5 centimeter is good enough.
  • So, you have rolled your first Poori successfully. Transfer this Poori on a plate and repeat the steps to prepare the rest of Poori. In between let us also keep the oil for heating on the gas stove to fry our Poori.

How to fry Poori

  • Pour enough oil in a big deep frying pan. Heat the oil to 180° Celsius/350° Fahrenheit over medium flame.
  • To check if the oil is sufficiently hot or not, drop a small dough ball into the oil. If the dough ball rises steadily & briskly to the top, then the oil is sufficiently hot. Otherwise, wait till the oil turns hot before frying the pooris. If the dough ball rises slowly or is still at the bottom, then the oil is cold and if it rises too fast, then the oil is very hot. Adjust the temperature of oil accordingly.
  • Now lift one Poori at a time, and gently slide the Poori through the sides of the pan into the oil. Be careful not to dip your fingers in the hot oil. The Poori will initially sink, but will then return to the surface and begin to sizzle.
  • Gently press the Poori into the oil with the help of a perforated Ladle. It will puff up. Once the bottom side turns golden, turn the Poori and allow the Poori to cook until it is golden from all the sides. It will take around 20-30 seconds.
  • Remove the Poori from the frying pan and transfer it on paper napkins to remove excess oil.
  • Fry all Poori similarly, adding one Poori in oil at a time.
  • If the oil turns too hot while frying the rest of Poori then lower the temperature by reducing the flame. You can easily cook you all Poori(s) over medium to low flame.
  • Serve warm Poori with any curry recipe.

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