Poori Recipe | Puri Recipe | How to Make Puffy Soft Puri
Tearing into a perfectly puffy poori served with aloo bhaji will win everyone's heart in your home. Puri is a popular breakfast in and around India made with wheat flour. It is commonly known as Indian fried bread which is slightly crispy on the outside and soft inside. Learn how to make the perfect puffed puri with step by step guide with pictures and video. Serve poori with Puri bhaji or poori masala, chana dal curry, coconut chutney or suji halwa for the popular halwa puri recipe.
Ingredients
Poori Recipe (with Sooji)
- 1 cups Wheat Flour
- 1 teaspoon Sooji | Rava | Semolina
- Salt
- 1 tablespoon Hot water
- 1 teaspoon Oil (more for deep frying)
- ⅓ cup Water (as needed)
Poori Recipe (without Sooji)
- 1 cup Wheat Flour
- ½ cup Plain Flour (All Purpose flour) (optional)
- Salt to taste
- 2 teaspoon Oil (more for deep frying)
- ½ cup Water (as needed)
Instructions
Poori Recipe (with sooji)
- Take sooji in a small bowl. Add in 1 tablespoon of hot water and mix well. Leave it to soak for 5 minutes. once soaked if there is too much water left in the sooji you can drain some off. Else you can use soaked sooji as it is.
- Now let's make the dough. Take wheat flour, salt, soaked sooji 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 15 to 30 minutes.
- Divide the dough into equal portions. Take a dough ball, roll it in an oiled surface into rounds. don't roll too thin or too thick.
- Drop poori in oil, press on top using a slotted spoon till puffy, flip over and cook for few seconds. Strain the poori using a slotted spoon and Serve with poori masala.
Poori Recipe (without sooji)
- Now take wheat flour, plain flour (if using) salt, oil 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.
- Divide the dough into equal portions. Take a dough ball, roll it in an oiled surface into rounds. don't roll too thin or too thick.
- 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
Notes
- Soaking sooji in hot water for 5 minutes will soften the sooji a little which makes it blend into the dough a lot better.
- Mix oil and sooji into the wheat flour before adding water.
- Add water slowly making the dough else it may get sticky.
- Knead the dough for at least 5 minutes.
- Make sure the oil is super hot when frying the poori so it puffs up.
Nutrition
Serving: 1servingsCalories: 158kcalCarbohydrates: 30gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 2mgPotassium: 43mgFiber: 1gSugar: 0.1gCalcium: 7mgIron: 2mg
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