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5 from 3 votes

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

A small round shape breakfast poori recipe made using wheat flour and sooji dough.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Breakfast
Cuisine: South Indian
Servings: 2
Calories: 340kcal
Author: Asiya


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


  • 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.


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.


Calories: 340kcal
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