Poori is a Delicious fried Indian breakfast made with whole wheat flour or white flour.
Poori recipe with step by step pictures!! Poori or Puri is a favorite breakfast in most Indian Households. In my house when I was a kid my mom use to prepare poori all Sunday’s I and my brother use to have it happily. My little one also likes it so much whenever I ask her what you need for dinner or breakfast the first thing she says is poori. I love to hear that from her she pronounces poori in a cute way. The challenge most of us face is how to get puffy and soft pooris.
In this post I have consolidated all the tips and hacks which I know to get soft and puffy pooris so don’t forget to read the Notes section.
During the initial days of my cooking, I too dint get puff poori’s then I learned the tips and hacks from a few of my friends and a few by browsing. Now that I get puffy poori’s always. Poori and Potato masala (I will share the recipe soon) is the perfect combination. how to make poori is explained with all tips and tricks below.
how to make soft poori
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How to make soft and Puffy Poori
Standard 1 cup measures 240 ml
Ingredients
- Wheat Flour /Atta – 1 cup
- Rava/Semolina – 1 tbsp
- Ghee/butter – 1 tsp
- Salt as needed
- Water as needed
- Oil for deep frying
Instructions
- In a large bowl take the Wheat Flour/Atta along with this add in the Rava , Ghee and Salt .Add in the water little by little and knead it to a soft dough. The water to be depends on the Atta used so adjust the water level accordingly it took around ⅓ cup for me.
- Allow the dough to rest for about 15 mins and then divide the dough in equal lemon sized balls. Now Roll the dough .Make sure you don’t roll it so thin .If it’s very thin the poori will be like papad after frying so give enough space for the poori’s to expand while frying.
- Roll all the balls and then in a kadai add in the oil for deep frying. Wait till the oil becomes hot and the drop the poori inside the hot oil.
- With the ladle touch the poori’s so that it will fluff up and invert the pooris and fry, remove it from the oil once done and strain in paper towel to remove excess oil. Serve immediately.
Notes
- The key to get puffed poori’s is to roll the dough not too thin. If it is very thin after frying the pooris will be crispy but not puffy. So roll the dough bit thick in such a way the dough has enough space to puff up.
- Do not drop the poor’s in oil if the oil is not hot enough in that case the poori’s will consume lot of oil.it may also become soggy.
- To check if the oil is hot enough for frying drop a small piece of dough in the oil .If it comes up the oil is hot enough to fry the pooris. If it stays in the bottom the oil is not hot.
- Adjust the temperature of the stove while frying poori’s Use a high flame, if the poori’s change the colour then reduce the flame to medium .
- Always use melted butter or room temperature ghee to knead the dough.
- Knead the dough very soft to get soft and puff pooris
- Use less flour to dust while rolling the pooris else the colour of the poori may change.
- In turn we can also use oil to roll the pooris instead of flour.
- If you need a proper circular poori’s use a cookie cutter or a Bottle lid to cut the desired shapes
- The addition of rava gives a nice crispy texture to the poori's.
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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