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    Home » Recipes » Kids recipes

    Poori recipe, how to make fluffy puri

    Updated on November 22, 2020 by Raks Anand 39 Comments / Jump to Recipe

    poori-puri-recipe1

    Puri recipe (poori recipe) - the classic, south Indian breakfast, perfect for weekends and special occasions. Learn how to make perfect puffy poori.

    I am posting some basic recipes here, like the curd rice post. Now puri/ poori recipe. Trying to fix some timing in a routine for blogging. In-laws are here and spending some time with them instead of staring at the laptop screen. I know most of us know this . But I think this post could help a bit beginners who struggle to  puff. Yes, it is a real deal for beginners to get a puffy poori.

    I now a days avoid eating puris, but Aj loves it. Instead of the usual puri masala, he loves to eat it with kurma. So I make kurma for puri. Mostly it would be mixed vegetable kurma. But sometimes make this potato kurma. Anything with potato goes wrong? 😉 It tastes delicious!

    poori-recipe

    Why poori doesn't puff?

    Here are some common questions/ doubts while making poori:

    Question : Why my poori gets holes while I fry in oil and doesn't puff or gets flat after few seconds?
    Answer : Water content more in dough.
    How to troubleshoot? : Try adding more flour, knead. Rest the dough for 5 mins and knead again to make puri.
    Question : How to make puri crispier and stay crispy for longer time?
    Answer : Adding oil in dough while preparing and using less water is the key. Make stiff dough for crispy poori.
    Question : How to make sure I am making stiff dough? It is difficult to make stiff yet smooth dough, making it difficult for rolling.
    Answer : 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.
    Question : My poori has cracks at the edges, difficult for rolling, doesn't puff up and turns out like biscuit when fried.
    Answer : Less water content, not enough resting time. Just wet your hands and knead again, rest for 10 mins inside a ziploc, knead again and t

    Check some side dishes that goes well with puri :

    • Potato masala for puri
    • Potato kurma recipe
    • Mixed vegetable kurma
    • Channa masala
    • Tomato kurma

    And so sorry to the blogger friends, I could not follow your posts or write comments in your blog! Miss all your posts🙁.

    Click here to read Poori recipe in tamil

    Recipe card

    poori-south-indian-breakfast
    Print Pin
    5 from 4 votes

    Poori recipe - Fluffy puri

    Learn how to prepare a perfect puri, south Indian poori with step by step pictures and detailed instructions.
    Course Breakfast
    Cuisine Indian
    Prep Time 15 minutes minutes
    Cook Time 15 minutes minutes
    Servings 8 Poori
    Cup measurements

    Ingredients

    • 1 cup Wheat flour
    • ¼ cup Water + as needed
    • ¼ teaspoon Sugar
    • 2 teaspoon Ghee or oil Optional
    • Salt
    • Oil to deep fry
    Prevent your screen from going dark

    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. 
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    How to make fluffy poori method:

    1. Take flour,sugar, oil or ghee (if adding) and salt in a bowl. mix well. How to make puri 1
    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. How to make puri 2
    3. Keep a side covered for 10 – 15 minutes and then again need to make it smooth without any cracks. 3-puri
    4. Divide into equal sized balls (6 – 8).Roll out into circles. Not too thick, not too thin. How to make puri 4
    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. How to make puri 5

    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 🙂

    poori-south-indian-breakfast

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    Reader Interactions

    Comments

    1. Recipe world

      June 22, 2012 at 12:21 pm

      Aww, hot hot Poori! I'm feeling hungry now..

      Cheers!
      Vani

      Ongoing Event: Love Lock With Juices & Milkshakes

      Reply
    2. faseela

      June 22, 2012 at 1:08 pm

      yummy n fluffy puri.....

      Reply
    3. Prathibha

      June 22, 2012 at 1:09 pm

      love hot and soft pooris anytime..looks deliciosu,love it wid potato masala or kurma

      Reply
    4. Suja Manoj

      June 22, 2012 at 1:33 pm

      Wow fluffy poori,yum

      Reply
    5. Prathima Rao

      June 22, 2012 at 1:46 pm

      Fluffy, golden, perfect puris!!
      Prathima Rao
      Prats Corner

      Reply
    6. Sushma Madhuchandra

      June 22, 2012 at 2:41 pm

      perfect pooris! I am trying hard these days to get such perfection 🙁

      Reply
    7. Happy Cook / Finla

      June 22, 2012 at 2:51 pm

      I love poori and it is ages ago i made them, you are tempting me to make them.

      Reply
    8. Srimathi

      June 22, 2012 at 3:04 pm

      ITs been ages since I made poori's. Such an awesome tiffin item. Love the clicks.

      Reply
    9. Sendhil Kumar R

      June 22, 2012 at 3:56 pm

      Lovely . me too planning to make in weekend 🙂

      Reply
    10. Sharmilee! :)

      June 22, 2012 at 3:59 pm

      Puffed up pooris looks so tempting, lovely pics!

      Reply
    11. Paaka Shaale

      June 22, 2012 at 4:56 pm

      Awesome pooris!!! They look very tempting 🙂

      Reply
    12. Goddess

      June 22, 2012 at 4:56 pm

      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.

      Reply
    13. Shama Nagarajan

      June 22, 2012 at 5:58 pm

      all time favourite dear

      Reply
    14. Sangeetha

      June 22, 2012 at 6:59 pm

      Super puffed poori,looks so yummy with masal...loved your sharp n bright clicks!!

      Reply
    15. Sanoli Ghosh

      June 22, 2012 at 7:58 pm

      Lovely clicks. Ahhhhhaaaaa so hot, yummy and fluffy puris......perfect for breakfast. Do drop my space at your leisure.
      http://sanolisrecipies.blogspot.com

      Reply
    16. Unknown

      June 22, 2012 at 11:09 pm

      Yumm! I should make some especially now that it is raining here. Enjoy your family time.

      Reply
    17. kms

      June 23, 2012 at 12:04 am

      awesome ....!!!
      every thing you explained with photos .
      this is too good
      http://kmshomemadefood.blogspot.in/2012/05/capsicum-bajji.html

      Reply
    18. Divya Kudua

      June 23, 2012 at 3:15 am

      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;)))

      Reply
    19. Reshmi Mahesh

      June 23, 2012 at 4:06 am

      Wow...fluffy delicious looking pooris...Perfect and detailed explanation..

      Reply
    20. Sathya Sankar

      June 23, 2012 at 4:16 am

      Perfect pooris, i always end up with flat and soggy pooris, will try your recipe!

      Reply
    21. radha

      June 23, 2012 at 4:43 am

      Nice puris. And it is always nice to blog some basic recipes. Someone always benefits and the others can drool over the pictures.

      Reply
    22. Spice up the Curry

      June 23, 2012 at 12:26 pm

      oh wow. this is puffed up so nicely.. awesome

      Reply
    23. Priya

      June 23, 2012 at 12:38 pm

      Puffy pooris makes me hungry.

      Reply
    24. kanch

      June 24, 2012 at 4:31 am

      hmm.. will give it a try after ur aloo kurma post...

      Reply
    25. Anna

      June 24, 2012 at 8:40 am

      Just what I was looking for..thanks a million...in fact, luv all your recipies, you make it as simple as a breeeeeze 🙂

      Reply
    26. Anonymous

      June 24, 2012 at 1:26 pm

      Your pooris look perfect, crisp and fluffed out and a beautiful golden color.

      Enjoy your time with your in-laws...

      Reply
    27. Nithya

      July 08, 2012 at 3:56 pm

      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.

      Reply
    28. RAKS KITCHEN

      July 10, 2012 at 12:09 pm

      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...

      Reply
    29. mass usuf

      July 17, 2012 at 3:40 pm

      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??

      Reply
    30. cvnxvnreq

      May 15, 2013 at 1:43 am

      Tried your Puri today and puffed up very well. Thanks for the detailed steps.

      Reply
    31. Akshaya kandy

      September 16, 2013 at 11:10 am

      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????

      Reply
    32. Raks anand

      September 16, 2013 at 11:16 am

      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.

      Reply
    33. Akshaya kandy

      September 17, 2013 at 12:09 pm

      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..

      Reply
    34. Candice Sirju

      October 15, 2013 at 5:38 am

      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.

      Reply
    35. Zzz

      May 23, 2014 at 5:10 am

      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!

      Reply
    36. Mekala Rajendran

      May 26, 2014 at 11:56 am

      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?

      Reply
    37. Gayatri's Kitchen

      October 23, 2015 at 5:18 am

      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 🙂

      Reply
    38. Mikey

      May 18, 2023 at 12:57 am

      5 stars
      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?

      Reply
      • Raks Anand

        May 19, 2023 at 12:27 pm

        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 🙂

        Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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