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Poori recipe, how to make fluffy puri

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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 :

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

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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
Cook Time 15 minutes
Servings 8 Poori
Cup measurements

Ingredients

  • 1 cup Wheat flour
  • ¼ cup Water + as needed
  • ¼ tsp Sugar
  • 2 tsp Ghee or oil Optional
  • Salt – As needed
  • Oil to deep fry

Instructions

  • Take flour, sugar, oil or ghee (if adding) and salt in a bowl. mix well.
  • Add 1/4 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 tsp 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. 

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 1/4 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 🙂

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Reader Interactions

Comments

  13. Goddess

    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

  19. Divya Kudua

    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

  27. Anonymous

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

    Enjoy your time with your in-laws…

    Reply

  28. Nithya

    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

  29. RAKS KITCHEN

    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

  30. mass usuf

    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

  33. Raks anand

    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

  36. Zzz

    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

  38. Gayatri's Kitchen

    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

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