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Poori Recipe- Indian Puffed Bread

Made with just 3 main ingredients, this Poori Recipe is perfected over the years and is an authentic Indian unleavened bread. Team it with Aloo Subji or Chickpea Curry for a hearty Indian Meal!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
40 mins
Servings: 30 Poori
Calories: 369 kcal
Course: Main Course , Breakfast
Cuisine: Indian

Ingredients

  • 5 cups wheat flour
  • 2 teaspoon salt
  • 2 teaspoon Ajwain (carom seeds)
  • 1 tablespoon ghee or oil for kneading the dough
  • 5 cups cooking oil for frying the poori
  • Water as needed

Instructions

    Cup of Yum
  1. This is the most important step and if not carried out well, the results will vary.In a large Atta Parath (stainless steel large mixing utensil), add wheat flour, salt and ajwain. Start by pouring little water. Keep mixing the atta and water with hands till it reaches crumbly texture.
  2. Once the dough is crumbly, add very little water to bind it along with oil or ghee. Knead it with palms in forward pushing motion for the best dough. It takes about 5-6 minutes to get the perfect texture and then cover the dough to rest for at least 10 minutes and knead again for 2-3 minutes.
  3. Break the dough into small sized portions and press them well and keep the rolled balls aside. On a rolling pin, place the ball and roll it with little oil and keep them on a plate or on the walls of the parath as shown.You may heat the oil for frying while you make balls of dough.
  4. In a heavy bottomed wok, place gently the rolled poori dough and fry it. It will rise up naturally and flip to fry from the other side till browned. Take it out with spatula and place it aside. Keep frying the rest.
  5. Serve the fluffy and crispy Poori with Chana / Chickpea or Aloo gravy and enjoy it!

Notes

  • Tips
  • To test if oil is enough hot for frying, place a pea-sized dough into oil. If it rises to the top, the oil is ready for frying.
  • Make sure not to add too much water as the dough won't be stiff. It should be firm but pliable, not too soft. Knead with palms than knuckles.
  • To test if oil is enough hot for frying, place a pea-sized dough into oil. If it rises to the top, the oil is ready for frying.