Poori also spelt 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. 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 flours.
About the recipe
In every hotel or tiffin centre of south India, we can find pooris served on the breakfast menu and it's such a delicious dish but one can stay away if they are health conscious as these are deep-fried in oil.
I have also shared a video procedure to help the understanding process of this recipe making in a better way.
This is a very simple recipe if proper tips and tricks are followed.
The main ingredients to make this breakfast 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.
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.
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.
Step by step procedure
- 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.
- Keep kneading until the dough gets soft.
- Add 2-3 teaspoon oil and knead the dough again and make it even softer.
- Knead well with the hands.
- 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 and roll the poori.
- Roll the dough into a small circular shaped disc. The thickness of the poori should be 1.5 mm to 2 mm approximately.
- Similarly, make pooris of the remaining dough balls. Heat oil for deep frying and drop poori in 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 tissue paper.
- Reduce the flame for the next poori as the next poori may burn if the oil is too hot.
- Similarly deep fry the rest of the pooris.
- Serve them with poori masala, potato curry etc..
Video
Recipe
poori recipe | puri recipe | How to make soft puffy poori
Ingredients
For making dough:
- 1 cup wheat flour/atta
- 1 teaspoon sooji/rava/semolina
- salt - to taste
- water - ¾ cup approx...
- 2-3 teaspoon 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 teaspoon 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
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.
Ila
So beautifully made, I hope mine will turn out like this too, thanks.
Asiya
Yes, it will turn just make sure your poori is thick enough to be puffed up while frying in oil.
Khadija
How many poori does this recipe make?
Asiya
Hello khadija,
You can make upto 6-7 pooris...
vidya
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?
Asiya
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...
Suresh
Shout-out from Germany! Thanks a lot for the wonderful recipe. My family loves it. Especially the 2 year old! 5 stars hands down.