poori recipe | puri recipe | How to make perfect, puffy and Soft pooris

poori recipe | puri recipe | How to make perfect, puffy and Soft pooris



poori recipe or puri recipe or how to make perfect, puffy and soft pooris with step by step process - poori or puri is a very popular indian deep fried bread and these are prepared on special occasions.


pooris are made from whole wheat flour and are usually served with a side dish, as jeera aloo, arbi sabji, dhaba style aloo curry masala, arbi methi masala dry, Punjabi chole masala, any curry or dry veg etc.

a few other variations of pooris are masala poori, ajwain poori, potato poori (pooris stuffed with spiced mashed potato), methi poori, palak poori, rava poori, all purpose flour poori, khus khus poori, matar masala poori, corn masala poori, sweet poori, rice flour poori, nagori poori, mangalore buns, bedmi poori, kuttu atta poori for navratri vrat, sweet til poori.

pooris are an important part of festive occasions as well as made during navratri kanjak pooja. they are often had for breakfast. although, you can prepare puris with a curry or a sauted veggie dish (sabzi) for lunch or anytime of the day. in this post, i have shared the basic method of making pooris.

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ingredients for puffy and soft poori or puri :

  • whole wheat flour (atta) - 3 cup
  • melted ghee or oil - 2 tsp
  • water - as required
  • salt - as per taste
  • oil - for frying pooris

directions for making dough :

  • take wheat flour in a big mixing bowl.
  • add salt and melted ghee or oil into it. mix everything really well.
  • now mix water in small portions and knead stiff and tight dough.
  • cover the dough and keep aside for 20 to 25 minutes to set.


directions for puffy and soft poori or puri :

  • when the dough sets, grease your hands with some oil and knead it again.
  • now make small lumps from the dough.
  • now take one dough lump on hand and make a round ball.
  • likewise prepare rest of the lumps as well and keep them covered to prevent from drying.
  • heat oil in a deep frying pan or kadai.
  • now take one dough ball and grease the rolling plate and rolling pin with some oil.
  • place the dough ball on the rolling plate and roll it out evenly.
  • make sure that the pooris are not thin in the center. roll it out from the edges.

poori recipe | puri recipe | How to make perfect, puffy and Soft pooris

  • to check if the oil is heated well, drop a small dough lump into it. if it floats immediately on the surface that means the oil is heated well.
  • the oil for frying the poori should be heated well.
  • when the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.

poori recipe | puri recipe | How to make perfect, puffy and Soft pooris

  • flip the sides and fry until it turns golden brown in color.

poori recipe | puri recipe | How to make perfect, puffy and Soft pooris

  • drain out the fried poori on a plate.
  • likewise fry rest of the pooris as well.
  • approx 20 pooris can be prepared with this much dough.
  • serve these steaming hot puffy and soft pooris with jeera aloo, aloo curry masala, matar paneer, matar aloo or any other curry or dry that you relish eating.


recipe card for perfect, puffy and Soft poori or puri :


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poori recipe | puri recipe | How to make perfect, puffy and Soft pooris
 
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poori recipe or puri recipe or how to make perfect, puffy and soft pooris with step by step process - poori or puri is a very popular indian deep fried bread and these are prepared on special occasions.
Author:
Recipe type: breakfast
Cuisine: indian
Serves: 4-5
Nutrition:
Serving size: 1 poori
Calories per serving: 107 cal
Fat per serving: 3 g
Ingredients :
  • whole wheat flour (atta) - 3 cup
  • melted ghee or oil - 2 tsp
  • water - as required
  • salt - as per taste
  • oil - for frying pooris
Instructions :
  1. take wheat flour in a big mixing bowl.
  2. add salt and melted ghee or oil into it. mix everything really well.
  3. now mix water in small portions and knead stiff and tight dough.
  4. cover the dough and keep aside for 20 to 25 minutes to set.
  5. when the dough sets, grease your hands with some oil and knead it again.
  6. now make small lumps from the dough.
  7. now take one dough lump on hand and make a round ball.
  8. likewise prepare rest of the lumps as well and keep them covered to prevent from drying.
  9. heat oil in a deep frying pan or kadai.
  10. now take one dough ball and grease the rolling plate and rolling pin with some oil.
  11. place the dough ball on the rolling plate and roll it out evenly.
  12. make sure that the pooris are not thin in the center. roll it out from the edges.
  13. to check if the oil is heated well, drop a small dough lump into it. if it floats immediately on the surface that means the oil is heated well.
  14. the oil for frying the poori should be heated well.
  15. when the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
  16. flip the sides and fry until it turns golden brown in color.
  17. drain out the fried poori on a plate.
  18. likewise fry rest of the pooris as well.
  19. approx 20 pooris can be prepared with this much dough.
  20. serve these steaming hot puffy and soft pooris with jeera aloo, aloo curry masala, matar paneer, matar aloo or any other curry or dry that you relish eating.


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