There’s nothing quite like the magic of watching a flat disc of dough puff up into a golden, steam-filled balloon in a matter of seconds! Poori, a beloved classic Indian fried bread, is wonderfully versatile. Crispy on the outside and soft on the inside, it’s the perfect companion to savory curries like Chana Masala or sweet treats like Shrikhand. This foolproof recipe will guide you to making perfectly puffed pooris every single time, filling your kitchen with an irresistible aroma and delighting everyone at your table.
Ingredients
• Yields: 16 standard pooris (5-inch) or 8 giant pooris (10-inch)
• For the Dough
• Flour (Choose ONE option)
• Option 1: 2 cups / 9.17 oz / 260 g sieved chapati flour
• Option 2: 1 cup / 4.58 oz / 130 g whole wheat flour mixed with 1 cup / 4.23 oz / 120 g unbleached white flour
• Option 3: 1 cup / 4.58 oz / 130 g whole wheat flour mixed with 1 cup / 3.88 oz / 110 g cake flour
• 0.5 tsp / 2 ml salt
• 2 tbsp / 30 ml melted ghee or vegetable oil
• Approx. 0.67 cup / 160 ml warm water, about 100°F / 38°C
• For Frying
• Ghee or vegetable oil for deep-frying
Instructions
1. Prepare the Dough
2. In a large mixing bowl, whisk together your chosen flour(s) and salt.
3. Drizzle in the 2 tbsp of melted ghee or oil. Using your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs.
4. Pour in about half the warm water (0.33 cup / 80 ml) and start mixing to form a shaggy mass.
5. Add the remaining water a little at a time, mixing continuously, until a moderately stiff and pliable dough forms. You may not need all the water.
6. Transfer the dough to a clean work surface and knead for 8-10 minutes until it becomes silky smooth and elastic. Alternatively, use a food processor fitted with a dough blade.
7. Form the dough into a ball, lightly coat it with oil, and cover with an inverted bowl or a damp cloth. Let it rest at room temperature for at least 30 minutes and up to 3 hours.
8. Shape the Pooris
9. After resting, briefly knead the dough again. It should be stiff enough to roll without extra flour.
10. Divide the dough into 16 equal pieces for standard pooris, or 8 pieces for giant pooris. Roll each piece between your palms to form a smooth, crack-free ball.
11. Arrange the dough balls on a plate, ensuring they don’t touch, and cover them with a damp cloth to prevent them from drying out.
12. Roll the Pooris
13. Take one dough ball and flatten it into a small, thick patty. Lightly dip one edge in a tiny bit of oil to prevent sticking.
14. On your work surface, use a rolling pin to roll the patty into an even circle. For standard pooris, aim for a 5-inch diameter; for giant pooris, a 10-inch diameter.
15. As you roll each poori, lay it on a cookie sheet or large plate without overlapping. Keep the rolled pooris covered with plastic wrap while you work.
16. Fry to Perfection
17. Pour at least 3 inches of oil into a wok, karai, or other deep-walled pan. Heat the oil over medium-high heat to 365°F / 185°C. Using a thermometer is highly recommended for best results.
18. Gently slide one rolled poori into the hot oil. It will sink for a moment before rising to the surface.
19. As it surfaces, use the back of a slotted spoon to gently press it down into the oil. This pressure is the secret to making it puff up beautifully.
20. Once it inflates into a balloon (this takes just a few seconds), fry for about 30-45 seconds until the bottom is a light golden brown.
21. Carefully flip the poori and fry the other side for another 30 seconds.
22. Remove the poori with the slotted spoon, letting any excess oil drip back into the pan. Place it on a wire rack or a plate lined with paper towels to drain.
23. Repeat with the remaining pooris, making sure to maintain the oil temperature between batches.
24. Serve immediately while hot and puffed!
Nutritional Information
• Approximate values per one standard (5-inch) poori.
• Calories: 115 kcal
• Carbohydrates: 11 g
• Protein: 2 g
• Fat: 7 g
• Sodium: 75 mg
Pro Tips
• Pro-Tips for Perfect Pooris
• Ensure your dough is moderately stiff. If it’s too soft, the pooris will absorb excess oil; if it’s too hard, they won’t puff up.
• Maintain an oil temperature of 365°F / 185°C. Oil that’s too cool will result in greasy pooris, while oil that’s too hot will burn them before they can puff.
• As the poori rises to the surface of the oil, gently and evenly press it down with the back of a slotted spoon. This gentle pressure is the secret to helping it inflate into a perfect balloon.
• Instead of using dry flour for rolling, which can burn and dirty the oil, dip a corner of your dough patty in a little oil to prevent sticking.
