Fluffy poori recipe or puri recipe with step by step pictures and video. Learn how to make Poori - Puri Recipe - How to Make Soft Puffy Poori at home.
Poori Recipe
Puri Masala is one of my all time favourite dish. I make it atleast once a week, it is a popular south indian dish and taste so yummy. I have made 2 version of poori on my blog. One recipe has some sooji added in it which will make it puffy for long time. This is a everyday breakfast version, which is easy to make.
The important thing is make the dough little harder than chapati dough. This is important for making pooris puffy.
About Puri recipe
Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes.
Puris are most commonly served as breakfast and snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.
I serve poori with my everyday potato curry for poori which is called as masala or kizhangu.
My Love for Poori Story
Poori's are my absolute favorites. There are days when we make poori atleast once or twice a week. They are my favorite foods on the earth. Because I am on diet, because I have to reduce my waist line, because it is my wedding. I am forced to avoid this. I am missing my poori a lot. The speciality of poori is it should be puff till you eat this, that why it is called a puuuu----riiii.
But many of us find it really hard to get perfected in that. The poori's will nicely puff up when they are in oil, but once you remove them from the oil. They shrunk like a airless balloon. You don't need that right. So here I am giving you some tips to make the perfect poori, which stays puffed even when they are cold.
Poori Ingredients
Flour:
Wheat flour gives a wonderful texture to your poori and makes it so delicious and soft. You can use wheat flour instead of plain flour but the texture will vary. In fact you can add half plain flour and half wheat flour for better texture.
Sooji:
Sooji gives the texture to the poori. dough made only with plain flour would be difficult to roll because of the texture. When adding little sooji to it. It will be easy to roll.
Poori Recipe Video
Hope you will give this a try and let me know how it turns out for you.
📖 Recipe
Poori Recipe | Puri Recipe
Ingredients
Poori Recipe
- Wheat Flour - 2 cups
- Salt to taste
- Oil - 1 tblsp + for deep frying
- Water as needed
Poori Recipe (with Sooji)
- Wheat Flour / Atta - 2 cup
- Rawa / Sooji / Semolina - 2 tblspn
- Salt to taste
- Oil- 2 tsp + for deep frying
- Water as needed
Instructions
Poori Recipe
- Take wheat flour, salt in a bowl.
- Add in oil and rub it into the flour. Add water slowly and knead to a stiff dough.
- Rest the dough for 10 to 15 mins.
- Divide the dough into equal portions.
- Take a ball, roll it in a oiled surface till thin.
- Drop poori in oil, press on top till puffy, flip over and cook.
- Serve with poori masala.
Poori Recipe (with sooji)
- Take sooji in a bowl and pour some water over it.
- Mix it well and allow it to soak for 10 mins.
- Now take wheat flour, salt, oil and the soaked sooji in a bowl and mix with your hands so that everything is evenly mixed.
- Slowly add in water and mix well and make into a dough.
- Knead the dough for 5 mins so that it gets smooth and even.
- Apply some drops of oil on the top and cover it with a bowl.
- Let it rest for 30 mins.
- Now take a portion out of the dough and spread it in to a large thin sheet.
- Take a sharp edge cutting tool( I used a lid of a steel container) and cut small circles out of it.
- Do all the dough like this.
- You can just divide the dough into small balls and roll it out into small pooris too.
- Now time to fry. Heat oil for deep frying. When it is hot drop the poori in and press the top so that it puffs up.
- Cook on both sides till they turn golden.
- Drain and serve with korma or potato masala.
Video
Version 1 : Poori Recipe (without Sooji)
1)Take wheat flour in a bowl.
2)Add salt to taste
3)Mix well
4)Add some oil into the flour
5)Rub it into the flour
6)Add water slowly and make it into a stiff dough. Rest the dough for 10 to 15 mins.
7)Divide the dough into equal balls
8)Take a small ball in a oiled surface.
9)Roll it into small pooris
10)Heat oil for deep frying, drop pooris in hot oil and fry till puffy.
11)Press using a ladle on top
12)Now the poori will puff up.
13)Now flip over and cook
14)Serve
Version 2: Poori Recipe (with Sooji )
There is one more version of poori made using sooji. Sooji helps poori puff a lot faster and also makes it easy to roll.
How to Make Puri
- Take all ingredients in a bowl.
- Add in oil and rub it into the flour. Add water slowly and knead to a stiff dough.
- Rest the dough for 10 to 15 mins.
- Divide the dough into equal portions.
- Take a ball, roll it in an oiled surface till thin.
- Drop poori in oil, press on top till puffy, flip over and cook.
- Serve with poori masala.
Poori Recipe (with Sooji) Step by Step Pictures
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Take all your ingredients |
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Soak sooji/rawa in water for 10 mins |
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Take flour, sooji, oil and salt in a bowl |
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and mix them well |
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slowly add in water |
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and make a dough |
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Take a portion of the dough |
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and roll it |
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cut it into small circles |
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all done |
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Now fry them in oil |
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Press on the top with the spoon |
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so that it puffs up |
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drain and serve |
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All beautifully puffed up poori |
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Enjoy |
Tips & Tricks
The key to make a perfect poori is to add some sooji in the dough. But when you add the sooji directly in the flour, it stays grainy and make the poori hard. So soak it first and make it soft before you add it in the flour.
Poori must be accompanied by poori masala. I hope you will love this and tell me if you tried it.
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