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poori recipe | puri recipe | soft puffy poori

January 22, 2021 by Asiya 7 Comments

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Poori also spelled as puri, is a popular breakfast recipe across south india. it is a small disc shaped bread that is deep fried in oil and served any veg curry such as matar paneer or veg kurma.

I have also shared a video procedure to help the understanding process of poori making in a better way.

It is a highly selling breakfast dish in southern parts of india. It is usually made with either wheat flour or maida or using both the flours.

In every hotel or tiffin centre of south india we can find pooris served on the breakfast menu and its such a delicious dish but one can stay away if they are health conscious as these are deep fried in oil.

how to make soft and puffy poori or puri recipe

This is a very simple recipe if proper tips and tricks are followed.

The main ingredients to make breakfast poori are wheat flour, oil, salt and water. Here in this recipe I have added sooji or rava or semolina which helps us in making a perfect puffy poori.

The poori which I made here is absolutely soft and puffy and this can be achieved without any difficulty just by following few steps and not complicating the making procedure.

soft-and-puffy-poori-recipe

There are slight variations in making poori and those are nothing but some like to knead the dough with milk instead of water and that option too gives us a soft poori.

Here in the recipe I have added water to knead the dough and yet I got very soft pooris which lasted soft for many hours after keeping them covered.

The conclusion is whether we add water or milk for kneading, the final outcome remains the same.

Tips while making pooris:

  • Another important tip is to add sooji/semolina/rava which improves the taste of the pooris.
  • Add oil/ghee while kneading is very necessary to give a slight crunch to the soft pooris.
  • Always make sure that while deep frying pooris, do not fry them in very hot oil as the pooris get the burnt color and lose their perfect flavor.
  • Just adding the ingredients mentioned in the recipe process gives us a soft and puffy poori.
poori recipe, how to make soft puffy poori, hotel style puri for breakfast

Kneading the dough until soft also helps in making soft pooris. We can even use maida/all purpose flour instead of  wheat flour to make poori.

Poori made with maida also turns out delicious.

Below are the recipe details along with a video procedure on how to make poori with soft and puffy texture.

Table of Contents

  • Video procedure to make soft pooris:
  • How to make poori soft and puffy:
  • poori recipe | puri recipe | How to make soft puffy poori

Video procedure to make soft pooris:

How to make poori soft and puffy:

how-to-make-soft-and-puffy-poori

poori recipe | puri recipe | How to make soft puffy poori

Asiya
A small round shape breakfast poori recipe made using wheat flour and sooji dough.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Breakfast
Cuisine South Indian
Servings 2
Calories 340 kcal

Ingredients
  

For making dough:

  • 1 cup wheat flour/atta
  • 1 tsp sooji/rava/semolina
  • salt – to taste
  • water – 3/4 cup approx…
  • 2-3 tsp oil for adding into the dough

other ingredients:

  • oil for deep frying

Instructions
 

  • Firstly, take a large bowl, add wheat flour, add sooji/rava, add salt.
  • Mix all the dry ingredients well.
  • Add water little by little and knead until a soft dough is obtained.
  • Add 2-3 tsp oil and knead the dough again and make it even more softer.
  • Cover the dough and rest it for 10-15 minutes.
  • Mix and press the dough again.
  • Divide the dough into small lemon sized equal portions.
  • Make round balls of each portion of the dough.
  • Take each dough ball, dust some flour on the rolling board.
  • Roll the dough into small circular shaped disc.
  • The thickness of the poori should be of 1.5 mm to 2 mm approximately.
  • Similarly make pooris of the remaining dough balls.
  • Heat oil for deep frying.
  • Drop one poori into the oil.
  • Let the poori start rising up slowly.
  • Once it rises up. slightly touch at the corners with a ladle for it to puff up.
  • When the poori puffs up, flip and cook the other side for few seconds.
  • Take the poori out on a tissue paper.
  • Reduce the flame for the next poori as the next poori may burn if the oil is too hot.
  • Similarly deep fry rest of the pooris.
  • Serve them with poori masala, potato curry etc..
  • Watch the video procedure above.

Notes

Important tips for making poori:
1. Add sooji/rava while making poori.
2.Also add ghee or oil while kneading.
3. If the dough is too hard, beat and punch the dough to make it soft.
4.Do not fry the pooris in very hot oil.
5.One can even replace wheat flour with maida too.

Nutrition

Nutrition Facts
poori recipe | puri recipe | How to make soft puffy poori
Amount Per Serving
Calories 340
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Ila says

    October 13, 2017 at 3:22 am

    So beautifully made, I hope mine will turn out like this too, thanks.

    Reply
    • Asiya says

      October 14, 2017 at 11:58 am

      Yes, it will turn just make sure your poori is thick enough to be puffed up while frying in oil.

      Reply
  2. Khadija says

    January 16, 2018 at 4:08 pm

    How many poori does this recipe make?

    Reply
    • Asiya says

      January 16, 2018 at 4:17 pm

      Hello khadija,
      You can make upto 6-7 pooris…

      Reply
  3. vidya says

    July 24, 2018 at 3:56 pm

    Can you prepare the dough in the afternoon and prepare the pooris at night? will keeping the dough aside spoil the texture of the pooris?

    Reply
    • Asiya says

      July 25, 2018 at 10:58 am

      Yes u can but cover the dough in a tight lid container and refrigerate the dough… Remove the dough outside from refrigerator just few hours before making the pooris so that the dough becomes soft and pliable…After the dough is soft you can continue making the poori. Your poori texture will be the same…

      Reply
  4. Suresh says

    April 5, 2020 at 3:36 pm

    Shout-out from Germany! Thanks a lot for the wonderful recipe. My family loves it. Especially the 2 year old! 5 stars hands down.

    Reply

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This is Asiya, a graduate in Engineering and Technology from Hyderabad,India with always a passion for cooking and trying different recipes and therefore started food blogging... Learn more →

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