Pooris are cousins of pulkas in India. The art of less oily round puffed Pooris is not a challenge if you practice often. Pooris must be puffed and retain the shape (puffiness) at least till it is served. But at the same time it should be soft.

Poori Pictorial

Recipe: Poori (Deep fried Indian flat bread)
Prep & Cooking Time: 30 minutes
Makes: 10 Pooris
Recipe Level: Beginner/Basic to Intermediate
Recipe/Post by: Viji
1 cup Wheat Flour/Atta
½ cup All Purpose Flour /Maida
2 tsp Sooji/Rava/Semolina
½ tsp Salt
½ -2/3 cup Water
1-2 tsp Oil
Oil for deep frying

Special Utensils:
Rolling Pin

For Poori Dough:
  1. Sieve the flour with salt to aerate.
  2. Mix sooji and prepare the dough by adding water in instalments. It should be stiff.
  3. At one stage, you can gather the dough but it is very hard to form a ball. Stop here adding water. Add 1 tsp oil and knead well. While kneading it will come into shape.

For Rolling the Poori:
  1. Grease your hand and the dough with 1 tsp oil and knead well again till you get smooth surface.
  2. Roll them like tube and break them into gooseberry sized balls.
  3. Shape them well before rolling. You should not give pressure. If needed grease your hand
  4. Roll the balls evenly into thick pooris, approximately 4"-5” in diameter.

For Deep Frying:
  1. Keep the oil on medium-high heat. The oil should be hot enough but not smoking hot.
  2. Slide rolled poori into hot oil.
  3. Splash oil on top with the help of the spatula. Be careful when you do this. You can also gently press it down, so that it puffs immediately.
  4. Once the bottom is cooked, gently flip it. Since it is puffed, slide them to allow the edge to cook well but don’t break them.
  5. Once they are cooked well, lift them and place on tissue paper. Leave pooris separately and don’t pile them on top of others.

Serving Suggestion:
  • Normally it is served with potato curry called Baaji (recipe follows).

Special Notes/Tips:
  • The dough should not be rested. Prepare the pooris immediately.
  • It must be stiffer than chappathi dough.
  • There should not be breaks in the dough. Knead well.
  • Don’t roll into thin pooris. They will not puff.
  • There should not be any puncture or fold while rolling. Must be evenly rolled.
  • Oil must be on medium high heat throughout the process. Don’t keep changing the temperature. When you add extra oil, wait till it reaches the desired heat. How to find out? When you slide the poori, immediately it will puff with a sound. At low temperature the pooris will absorb oil.
  • Don’t use flour for dusting!! Grease your hand with oil if needed.
  • Don’t roll them all at once and then start frying. Both the actions have to be done simultaneously.
  • During this process keep the dough covered otherwise it will become dry.
  • If you need very soft pooris for packing add 1 tsp ghee to the dough.
  • You can add 2 tsp rice flour instead of rava for crispy pooris.

Recipe: Baaji (Potato curry for Poori)
Prep & Cooking Time: 30 minutes
Makes: About 2 cups
Serves: 2 People
Recipe Level: Beginner/Basic to Intermediary
Recipe/Post by: Viji
2 medium sized Potatoes, boiled, peeled and roughly mashed
2 Onions, thinly sliced
2 Green Chillies, finely chopped
1 small wedge Ginger, finely chopped or grated

For Tadka/Tempering:
2 tsp Oil
A pinch of Mustard Seeds
1 tbsp Urad Dal/Split Black Lentils
Few Curry Leaves
A pinch of Hing/Asafoetida
¼ tsp Turmeric Powder
Salt to taste

Other Ingredients:
1 tbsp Butter
Few chopped Coriander Leaves for garnishing

  1. Heat oil in a skillet on medium flame.
  2. When it is hot, first add the mustard seeds. When it starts to splutter, add the urad dal.
  3. Saute till urad dal turns golden color and then add the curry leaves, hing powder and turmeric powder.
  4. Then immediately add finely chopped green chillies and ginger.
  5. Add the chopped onion and fry them till they turn light golden shade. Adding a pinch of salt will cook the onions fast.
  6. Once the onions are cooked to soft, add quarter cup of water and the remaining salt. Let it cook well and bring the mixture to gentle boil, about 3-5 minutes.
  7. Mix in mashed potatoes and cook till the flavours blend well.
  8. Finally add the butter and garnish with coriander leaves.
  9. Serve hot with puffed pooris.

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  1. Priti // 29 May 2009 at 14:06  

    Hi, first time here and I just fell in love with your blog..its lovely..your pics are cool and nice...puri looks so yummy with baaji..

  2. Suparna // 29 May 2009 at 14:21  

    Love puffed up puris, it's a perfect match with bhaaji. Pics look neat. Thanks for the tips :)

  3. Nags // 29 May 2009 at 14:37  

    my go-to comfort food :)

  4. Parita // 29 May 2009 at 15:47  

    Delicious puri bhaji..nice clicks..thanks for the wonderful tips, will keep them in mind next time while preparing poori:)

  5. jayasree // 29 May 2009 at 16:57  

    any time welcome combo... Lovely pcitorial.

  6. anudivya // 29 May 2009 at 21:14  

    Look at how those have puffed up! Beautiful golden color on the top... this is my fav breakfast, but I wish I could eat it everyday.

  7. egglesscooking // 29 May 2009 at 22:51  

    Very tempting picture Viji. It's my favorite too.

  8. Alka // 30 May 2009 at 09:15  

    To hell with counting calories, i am on my way to kitchen to make this today..it needs real control over mind to resist such tempting food, and i am most fickle minded when it comes to delicious food as this :-)

  9. Hari Chandana // 30 May 2009 at 20:34  

    Hi.. This is Harichandana.. I am a new blogger.. puri looks yummy.. and your pictures are very nice.. thank u

  10. rekhas kitchen // 1 June 2009 at 10:40  

    wow very use full tips and hummmm my all time fav and hummmm I am hungry now again (just now I finished breakfast)he he hee

  11. Khaugiri // 3 June 2009 at 10:03  

    Perfectly puffed Puris!!!!!!!!

  12. Vani // 3 June 2009 at 20:51  

    Pooris are universal favorites, I think! Looks perfect, Viji and perfect with the aloo sabzi

  13. Pooja // 12 June 2009 at 06:40  

    our all time favorite food !