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Poori is a very popular and versatile Indian fried bread. It can be served as a snack or as a main meal. It is always a fun for my grandson to see how the pooris puffed out. He loves hot pooris with his favorite dahi wale potatoes. You can very easily make pooris yourself. However, it is important to know the right way of making nice and puffed pooris.
Plain chappati flour 2 1/2 cups
Water to make dough 2/3 cup
Ghee or clarified Butter, 1 tbsp
ajwain, 1/2 tsp
Salt 1/2 tspm
Oil for deep frying


For the poori dough
Mix plain flour, salt, ajwain and ghee.Gradually add water and knead it into a stiff but pliable dough. Cover the dough with damp cloth and set aside for 15 – 20 minutes.
Knead dough a little again. Dough should be stiff enough to roll without extra flour,
Make small balls of the dough. Take one ball of dough and you can use a little oil if it sticks to the rolling pin. Roll it out into small round discs.Repeat the same process to roll out all pooris.
For frying the Pooris
Heat plenty of oil in a wok until very hot. Put in a poori and immediately start flickering hot oil over the top of the poori with a spatula. It would swell up like a puffed ball. This will take only a few seconds. Cook from both the sides until golden brown.
Serve hot with vegetables, aloo ki sabzi or chole and along with the variety of pickles.

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