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Aug 13, 2014

Ragi Poori Recipe / Finger Millet Poori Recipe

Poori, I love it so much..We make them atleast once a week, or i will surely miss them so much. But most of the time we make our normal poori and potato masala. But sometime i want to try it out differently, so i go for my methi poori or stuffed potato poori or even my palak poori.

Couple days back, i just want to make poori, but wanted to give a twist. I found a packet of ragi flour lying in the fridge. So decided to use that up. I remembered the recipe which my perimma gave me. Immediately gave it a shot. To my surprise it turned out so yummy. I served it with aloo matar and hubby loved it so much..So give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 45 sec to 1 min per poori
Serves : 4


Ragi Flour / Finger Millet Flour - 1 cup
Wheat Flour / Atta - 1 cup + for rolling pooris
Potato - 1 large boiled, peeled and mashed
Salt to taste
Oil - 2 tsp + for deep frying
Water as needed


Take a boiled potato and mash it really well. You can even run them in a blender.  If you didn't mash it properly then your pooris wont puff up. So mash it well.

Now take them in a bowl, add in salt, oil and water. Mix well.

Add in wheat flour and ragi and knead to form a stiff dough.

Divide this into small balls. Take one ball and roll them into pooris.

Heat oil for deep frying. Drop poori in hot oil, press on the top using a slotted spoon. It will puff up, now flip them over and cook on other side too.

Drain and set aside.

Serve with any curry of your choice.

Take a boiled peeled potato

Use a fork to mash it 

You have to mash it really well

Add in salt

Add in oil

some water

Make it into a smooth puree..If this is not smooth
then your pooris wont puff up..
You can even blend them if you want

Now add in ragi flour

wheat flour

knead it to a firm dough

divide it into small balls

take a ball

flatten it slightly

roll it thinly

heat oil for deep frying

drop the poori in hot oil

press on the top using a slotted spoon

it will puff up

flip over and cook

drain and serve


  1. thanks a lot for posting the recipe immediately....its a really healthy...usually i omit making pooris...now i can make guilt-free pooris....

  2. seems poorii sucks more oil

  3. Can we make dis dough overnight n use it nxt morning? Wud thr b ne problem if we refrigerate it?

  4. Try adding little salt to hot oil while frying.....so that the fried items doesn't absorb oil.......

  5. Hi aarthi found the content to be same as yours http://vaniensamayalarai.blogspot.in/2015/03/ragi-poori.html?m=1

  6. i not sure why mine didnt puff.the dough sticks to my slotted spoin when i press.
    is it too much water..or left out at room temperature too long?

  7. @Li Yoke Hoit may be because dough is not firm or it may be too saft. Or the oil which u fried is not hot enough

  8. Does it work the same way if I omit the potato?

  9. Can i add curd instead of potato


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