Puri recipe (poori recipe) A popular deep-fried Indian flat bread made with wheat flour, often served with a potato side dish as a set, restaurants serve with chana masala too.
Perfect for breakfast, on special occasions or weekends, you can prepare this indulgent meal any time of the year.
Check out my side dish potato masala that's a perfect pair as well as chana masala recipe in this website.
No one can resist a soft and fluffy poori for breakfast from kids to adults at home. I wanted to share this recipe for long time as many beginners in cooking stuggle. But it's very easy if you know the knack. I used to like chewy maida poori when I was a kid and mom used to make specially for me. Yet it turns soft, but many people struggle to get a soft, fluffy, and a perfect puffed poori.
I have shared all the tips I learnt along my cooking experiene for past 20 years. Aj loves poori, so I made it weekly when he was a kid. Now too, I make monthly once because I crave often for a flavourful homemade wheat flour poori with a classic potato masala (poori kezhangu). Actually we call it 'boori' at home which is an emotion.
Ingredients
Here are the simple ingredients required to make poori.
- Wheat flour - Use best quality for perfect results. (Well established Indian Atta brands give best results)
- Sugar - Gives a beautiful golden brown spots, instead of plain dry looking result.
- Ghee or oil - for adding in dough, which is optional.
- Salt, water as needed to make the dough.
Please check my recipe card below for exact measurements.
How to make fluffy poori method:
- Take flour,sugar, oil or ghee (if adding) and salt in a bowl. mix well.
2. Add ¼ cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water to gather to a dough.
3. Keep a side covered for 10 - 15 minutes and then again need to make it smooth without any cracks.
4. Divide into equal sized balls (6 - 8).Roll out into circles. Not too thick, not too thin.
5. Heat oil in kadai,until fume just starts to come. Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri. Gently press the puri with the laddle when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the puri.
Big fat puris are ready! Serve hot with puri masala or mixed veg kurma or potato kurma as I did. Recipe for potato kurma - Next week 🙂
Top tips
I like to do small alterations each time and love to experiment, here are some things I do.
- Adding a tablespoon of maida (all purpose flour) in this recipe gives a good texture, flavour and pliable dough too. Do give it a try once.
- Oil or ghee in dough gives a lovely flavour to puri.
- Using hot water will make the puri oily, also adding rava makes the puri slighly more greasy. Espeically if you do not give enough standing time and haven't knead well.
- While frying, make sure oil is hot, enough to immerse the puri.
- Press the puri gently with laddle against the oil, until it puffs.
- Once puffed, pour the hot oil over it using ladle which helps perfectly puffing.
My notes
If the oil is not hot enough, the puri would not puff as well as turns oily.
Dough should be stiff, it is sticky, then again poori will turn oily.
Remaining dough can be refrigerated in air tight container or best, cling wrapped, but the puri will turn deep red while frying as it gets old.
FAQs
This happens when the dough is too soft, not stif. Since the dough is too soft, while frying, poori will have holes, and would not puff. Also if the dough is too soft, poori will fall flat after a while. So try adding more flour, knead smoothly, it should not have cracks.
How to make puri crispier and stay crispy for longer time?
Adding oil in dough while preparing and using less water is the key. Make stiff dough for crispy poori.
How to make sure I am making stiff dough? It is difficult to make stiff yet smooth dough, making it difficult for rolling.
Use less water while preparing dough, make sure you are able to form a dough, dont worry about the cracks. Rest the dough for 10 mins inside a zip lock or a cover so that it sweats and it will make it easy to knead and roll. Resting the dough and kneading is the key.
My poori have cracks at the edges, difficult for rolling, don't puff up and turns out like biscuit when fried.
Less water content, not enough resting time. Just wet your hands or sprinkle little water and knead again, rest for 10 mins inside a ziploc, knead again and try. Or you can also rest longer in an airtight container to smoothen the dough.
Check some side dishes that goes well with puri :
Click here to read Poori recipe in tamil
Recipe card
Poori recipe - Fluffy puri
Ingredients
- 1 cup Wheat flour
- ¼ cup Water + as needed
- ¼ teaspoon Sugar
- 2 teaspoon Ghee or oil Optional
- Salt
- Oil to deep fry
Instructions
- Take flour, sugar, oil or ghee (if adding) and salt in a bowl. mix well.
- Add ¼ cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water to gather to a dough.
- Keep a side covered for 10 - 15 minutes and then again need to make it smooth without any cracks.
- Divide into equal sized balls (6 - 8). Roll out into circles. Not too thick, not too thin.
- Heat oil in kadai,until fume just starts to come.
- Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri.
- Gently press the puri with the laddle when it tries to float on the top. Pour hot oil over the poori too. This will make it puff well.
- Turn over and cook for another 30 sec or until golden spots appear on the puri.
- Drain in paper towel.
Video
Notes
- Adding sugar helps in turning the puri to a nice golden colour. Also enhances the taste.
- I have heard from my MIL that adding a tblsp pf rava/ semolina/ sooji gives crispier puri.
- Keep oil in kadai enough to deep fry. It is important in puffing puri.
- Oil should always be hot. Then only puri will puff. So manage your oil temperature accordingly high/low/medium
- Adding a teaspoon of ghee while making dough also gives a nice flavour.
- Do not use newspaper or magazine to lay the spread poori as the print ink is not good for health. Instead, use a wide plate.
- Keeping spread poori for long time and then deep frying will not give puffed poori, so do not make more than 10-12 at a time and fry immediately.
Recipe world says
Aww, hot hot Poori! I'm feeling hungry now..
Cheers!
Vani
Ongoing Event: Love Lock With Juices & Milkshakes
faseela says
yummy n fluffy puri.....
Prathibha says
love hot and soft pooris anytime..looks deliciosu,love it wid potato masala or kurma
Suja Manoj says
Wow fluffy poori,yum
Prathima Rao says
Fluffy, golden, perfect puris!!
Prathima Rao
Prats Corner
Sushma Madhuchandra says
perfect pooris! I am trying hard these days to get such perfection 🙁
Happy Cook / Finla says
I love poori and it is ages ago i made them, you are tempting me to make them.
Srimathi says
ITs been ages since I made poori's. Such an awesome tiffin item. Love the clicks.
Sendhil Kumar R says
Lovely . me too planning to make in weekend 🙂
Sharmilee! :) says
Puffed up pooris looks so tempting, lovely pics!
Paaka Shaale says
Awesome pooris!!! They look very tempting 🙂
Goddess says
Raks, Unga poori la otta podanum pola iruku 🙂
The first picture is very very nice.
Adding sugar will also give that beautiful shining bubbles on the puri, like it's in your first picture.
Shama Nagarajan says
all time favourite dear
Sangeetha says
Super puffed poori,looks so yummy with masal...loved your sharp n bright clicks!!
Sanoli Ghosh says
Lovely clicks. Ahhhhhaaaaa so hot, yummy and fluffy puris......perfect for breakfast. Do drop my space at your leisure.
http://sanolisrecipies.blogspot.com
Unknown says
Yumm! I should make some especially now that it is raining here. Enjoy your family time.
kms says
awesome ....!!!
every thing you explained with photos .
this is too good
http://kmshomemadefood.blogspot.in/2012/05/capsicum-bajji.html
Divya Kudua says
We tried a Sunday tradition of Poori-masala,but we started overeating so badly that we decided we were better off eating it once in a blue moon!!Your post is tempting me...and t'rrow is a Sunday;)))
Reshmi Mahesh says
Wow...fluffy delicious looking pooris...Perfect and detailed explanation..
Sathya Sankar says
Perfect pooris, i always end up with flat and soggy pooris, will try your recipe!
radha says
Nice puris. And it is always nice to blog some basic recipes. Someone always benefits and the others can drool over the pictures.
Spice up the Curry says
oh wow. this is puffed up so nicely.. awesome
Priya says
Puffy pooris makes me hungry.
kanch says
hmm.. will give it a try after ur aloo kurma post...
Anna says
Just what I was looking for..thanks a million...in fact, luv all your recipies, you make it as simple as a breeeeeze 🙂
Anonymous says
Your pooris look perfect, crisp and fluffed out and a beautiful golden color.
Enjoy your time with your in-laws...
Nithya says
Raks, I tried making pooris following your recipe yesterday. It tasted good but didn't fluff up at all. Not sure why. Thanks for posting this recipe that inspired me to make pooris.
RAKS KITCHEN says
Reasons for puri not fluffing good:
Oil not hot enough
Dough too stiff or too loose.
If your dough is too stif, puri would have been hard.
If dough is too loose,then the puri would have been so so soft...
mass usuf says
hi...thnks so much for posting this for all to see:) i made ur pooris today it fluffed up for me nicely.
the only problem was tht it was kinda hard like muruku...u know..is tht how it is suposed to be??
cvnxvnreq says
Tried your Puri today and puffed up very well. Thanks for the detailed steps.
Akshaya kandy says
hi, wen ever i prepare poori it doesnt get puffed up... not even little. can u guess wat mistake i do? can u suggest me a tip to rectify this????
Raks anand says
There could me many reasons
Your dough is too soft that when frying holes appear and doesn't puffs up.
Even if ur rolling pin is not smooth and leaves impression it may be the reason that the puri gets punctured while puffing up.
Not enough oil
Oil is not hot enough
Dough is too stiff.
Akshaya kandy says
Thanks alot for ur prompt reply. from ur answer iam able narrow down the issue. I think my dough is soft, i add eggs also. Let me try once with a stiff dough..
Candice Sirju says
wow .... those look so yummy.... never thought dough could swell up like that with no baking powder or anything like that..... cant wait to try it..... thanks for sharing.
Zzz says
Thank u very much for ur recipe! Tried making pooris first time and they were tasty n fluffy!! Thanks a tonne!!:-) i touched up the dough with a bit of oil to make it soft n pliable. On the whole,very happy!
Mekala Rajendran says
very attractive. I tries poori with multigrain atta. But not upto the taste. also some came fluffy and some failed. Is multigrain is suit to poori?
Gayatri's Kitchen says
Raksha, I tried your Puri recipe today for Dasara.I followed every step you said. Each Puri was puffed today....I have no words to thank you...Thank you for easy recipe.I got tons of appreciations because of you 🙂
Mikey says
I'm not an Indian or know much about other Indian foods. But this was sooooo easy to make. Thank you, Rak! PS: Mine was very, VERY crunchy. Anything I can do to help that?
Raks Anand says
Thank you for your feedback and interest in Indian foods. For softer results, please take note on following:
1. Dough soft and pliable and not too stiff. Give 10 mins to 15 mins standing time and knead again to achieve this apart from using right amount of water.
2. Make sure oil is almost smoking hot when you fry each puri.
3. Use Indian atta than whole wheat flour 🙂
Hope this helps you next time 🙂