How to make soft and Puffy Poori

5 from 2 votes

Poori is a fried Indian bread make with whole wheat flour. It is one of the staple Indian Breakfast. It is usually served with Potato Masala.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast

Cuisine: Indian

Servings: poori

Calories: 154kcal

In a mixing bowl add whole wheat flour.
To this add salt and Sooji / Semolina.
Add water little by little and knead the dough. For 2 cups of water we might need ¾ to 1 cup of water.
Knead to a soft dough.
Cover with a kitchen towel and let it rest for 30 mins.
After 30 mins , add 1 tsp of oil and knead the dough once again for 2 mins.
Divide the dough in equal sized balls. Now Roll the dough. Make sure you don’t roll it so thin. Thin pooris will not puff off. Make sure while frying to give enough space for the poori’s to puff while frying. I usually roll the poori by applying little oil. If using flour the oil might get the excess flour spoiling the oil and poori.
Heat a pan with oil for deep frying. Wait till the oil becomes hot and the drop the poori inside the hot oil. Always fry in medium high flame. Cooking in high flame will burn the poori.
Press the poori gently with the backside of the laddle so that they puff up. Flip and cook both sides so that the pooris are cooked. Remove from the oil and drain in paper towel to remove excess oil. Delicious Poor's are now ready to serve.

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.