Poori recipe-पूरी-How to make soft and puffed Pooris
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20-22
  • 250 gms Wheat Flour
  • 1 tbsp Semolina
  • ½ tsp Salt
  • 1 tsp Sugar
  • Water, as required
  • Oil for frying
  1. We will start with kneading the Poori dough. In a large bowl, put Wheat Flour. Add Rava, Salt and Sugar. Mix well.
  2. Add 1 tbsp. Cooking Oil and mix again.Knead dough adding water gradually.
  3. Knead into a firm dough. Dough must be firm than roti/phulka dough. We have used ¾th cup water for kneading process. Apply some Oil and let the dough rest for 10 mins.
  4. After 10 mins, Knock into a smooth dough.Knead well to ensure that dough has no cracks. Make small balls from the dough.
  5. Roll the dough into a log. Cut the log into equal sized portion and roll into balls. Apply some Oil on Board and roll balls into Pooris.
  6. Pooris must not be too thick or too thin.
  7. Heat Oil for frying in a pan. Put a small portion of dough in Oil. If the dough rises up, it indicates that the Oil is sufficiently heated and we can start frying the Pooris.
  8. Press the Pooris gently so that it rises up. We have added Sugar to the dough,so that Pooris stay puffed up for longer time.
  9. Pooris are ready to be served. We have served Pooris with Aloo rassedar and Shrikhand.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/poori-recipe-%e0%a4%aa%e0%a5%82%e0%a4%b0%e0%a5%80-how-to-make-soft-and-puffed-pooris/