Poori Recipe | Crispy, Fluffy, Soft Puri
User Reviews
4.8
144 reviews
Excellent
Poori Recipe | Crispy, Fluffy, Soft Puri
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Poori or Puri is a traditional Indian fried unleavened bread made with only whole wheat flour, salt, and water. Make crispy, fluffy, and soft poori to enjoy with your favorite meals.
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Ingredients
- 3 cups whole wheat flour - 360 grams
- 1 teaspoon oil or melted ghee (optional)
- 1 teaspoon salt or add as required
- ¾ to 1 cup water or add as required
- oil for deep frying - as required
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Instructions
Making dough
- In a mixing bowl or on your work-surface, take the whole wheat flour, salt and oil or melted ghee.
- Add little water at a time and knead well to form a dough. The dough should not be soft but stiff and tight. You can also make a semi-soft dough.
Assembling and rolling
- Divide the dough into small or medium pieces – about 25 to 30
- Make into medium sized or slightly small balls.
- Spread a bit of oil on both sides of the dough ball. Spreading oil and not dusting with flour helps the oil to stay clean and you won’t see dark burnt flour particles inside the oil.
- Roll the dough evenly into circles of about ¼ inch - neither too thin nor thick.
- Place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.
Frying
- Heat oil in a deep frying pan or kadai.
- 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.
- Turn over when puffed up and fry till golden brown.
- Serve poori hot with a vegetable curry like korma or sweet dishes like suji ka halwa or aamras or potato curry.
Notes
- Poori Dough: Make sure the puri dough is tight and firm as a soft dough will not hold its shape when frying. Add a sprinkle of flour to the dough while kneading if you notice it feeling too loose.
- Rolling: Along with adding a bit of oil to the flattened dough ball, you can lightly grease the rolling pin with oil to help keep it from sticking to the dough. Again, do not dust with flour because these particles will burn in the hot oil.
- Frying: It is very important that the oil is exactly at the right temperature. If the oil is too hot the puri will burn. However, if the oil is cold they will become soggy. Frying oil should be between 360 to 375 degrees Fahrenheit or 180 to 190 degrees Celsius. The poori should puff while frying. If not, then either the dough has not been kneaded well, the poori has not been rolled out evenly, or the oil is not hot enough.
- Digestion: Add ajwain seeds (carom seeds) to the dough as they are very helpful in digestion, and add a lovely light aroma to the puri.
- Crispy puri: For a crispier texture, add ¼ cup fine suji (rava or semolina flour) to the dough.
Nutrition Information
Show Details
Serving
1poori
Calories
90kcal
(5%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
78mg
(3%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin E
2mg
Vitamin K
1µg
Calcium
4mg
(0%)
Vitamin B9 (Folate)
5µg
Iron
1mg
(6%)
Magnesium
16mg
Phosphorus
43mg
Zinc
1mg
Nutrition Facts
Serving: 30Poori
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 1poori | |
| Calories | 90kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 78mg | 3% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin E | 2mg | |
| Vitamin K | 1µg | |
| Calcium | 4mg | 0% |
| Vitamin B9 (Folate) | 5µg | |
| Iron | 1mg | 6% |
| Magnesium | 16mg | 4% |
| Phosphorus | 43mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
144 reviews
Excellent
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