Poori recipe | How to make puffy and soft poori | Poori using wheat flour

By Latha on June 22nd, 2016

poori recipe, how to make poori

Poori is a popular Indian breakfast recipe. Poori or puri is a deep fried Indian flat bread. Poori recipe using wheat flour is explained with step by step pictures and video. Pooris prepared using wheat flour are healthier as compared to maida pooris. And since rava and little ghee is added in the recipe, it is much more tastier than the maida pooris.

Pooris are generally served with potato curry or aloo bhaji and mixed vegetable sagu. But it goes well with any curry, sambar or even you can serve it along with chutney.

This is a plain poori recipe. I have posted sweet banana poori, spicy rice flour poori and mixed flour poori recipes. Do try them as well.

Or if you are looking for more Karnataka style breakfast recipes, then do check our breakfast recipes page. Ok.., Let us get on to the full proof poori recipe.

I have made a video on this with Kannada narration, which I have embedded it below. Please have a look.

Poori recipe

Preparation time: 15 min
Cooking time: 15 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

  1. 2 cup wheat flour
  2. 4 tbsp fine rava or semolina (You can increase upto 1/2 cup)
  3. 2 tsp hot ghee or 4 tsp hot oil
  4. Salt as per your taste
  5. Oil for deep frying

Instructions for making poori or puri:

  1. Take wheat flour, rava and salt in a wide bowl. Mix well. Adding rava will help in preparing puffed pooris. Also it reduces the rubberiness and increases the crispiness of the poori. You can adjust the rava quantity to achieve desired texture.wheat flour and rava for poori
  2. Add in 2 tsp of very hot ghee or 4 tsp of very hot oil and mix well again. Adding ghee gives nice aroma and makes the pooris soft.hot oil for poori
  3. Now sprinkle the water little by little and prepare poori dough, which is little harder than chapathi dough. Do not make the dough too hard as the pooris will become hard. And do not make the dough too soft as the pooris will suck more oil and pooris will become soggy soon.preparing poori dough for poori
  4. Make small lemon sized balls. If you feel the dough is hard then knead them well again.preparing poori dough for poori
  5. Dust very little flour and roll the dough into small palm sized pooris. The rolled pooris should neither be too thin nor too thick. Or I would say slightly thicker than chapathi. Roll all the pooris and keep it ready if you are not having a helping hand.wheat flour and rava for poori
  6. Now heat the oil in a frying pan for deep frying the rolled pooris. When the oil is hot drop the rolled poori one at a time. Now either press the poori gently using the back of the frying spatula or throw the hot oil over the poori using the frying spatula. Within seconds poori will puff up nicely.deep frying the rolled poori
  7. Turn the puffed poori and fry on both the sides until you get light golden brown colour. Serve it hot with potato curry or aloo bhaji.frying the pooris

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

latha holla veg recipes of karnatakaDear Reader,
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