Poori Recipe, How to Make Puri

Method21 steps · about 30 min

1. 1

   Step 1: Mix 1 cup whole-wheat flour (1 cup), the optional ¾ tsp fine semolina, ⅛ tsp salt and ¾ tsp dough oil or ghee.

   Uses 1 cup wheat flour (atta) · ¾ teaspoon semolina ((fine rava or chiroti rava) (optional)) · ¾ teaspoon oil (or ghee) · ⅛ teaspoon salt (adjust to taste)

   
2. 2

   Step 2: Add the initial ¼ cup water, then 1–2 tbsp of the separate adjustment water as needed for a stiff, smooth dough. Use a little extra rescue water only if crumbly, or extra flour only if sticky. The dough should be firmer than roti dough.

   Uses same flour/salt/optional semolina and¾tsp oil/ghee · ¼ cup water ((plus 1 to 2 tbsp) (adjust as needed)) · 1–2 tbsp dough adjustment water · separate extra water only to rescue dry crumbly dough · separate extra flour only to rescue sticky dough

   
3. 3

   Step 3: Smear only the separate half teaspoon smoothing oil and knead lightly just until this same dough is smooth.

   Uses same dough after selected water adjustments · 0.5 tsp oil

   
4. 4

   Step 4: Keep the same dough tight. Do not knead extensively, which makes the dough too soft and encourages oil absorption.

   Uses same dough with separate smoothing oil

5. 5

   Step 5: Keep the dough covered and proceed promptly, rather than resting it for more than 3–5 minutes.

   Uses same batch, avoid long rest

   
6. 6

   Step 6: Divide the dough into 8–10 portions without further kneading.

   Uses same batch ready to divide

   
7. 7

   Step 7: Roll those same portions lightly between the palms into smooth balls and keep covered.

   Uses same divided dough, no new flour

   
8. 8

   Step 8: Grease the rolling area with a few drops from the separate rolling-oil stock. Alternatively use minimal separate dusting flour and remove all excess before frying.

   Uses few drops surface oil OR separate minimal dusting flour · minimal separate flour ONLY instead surface oil

9. 9

   Step 9: Take one of the dough balls from step 7 and keep the rest covered. Smear the ball with a few drops of the rolling oil and flatten.

   Uses only one selected ball, remaining balls reserved · few drops from same rolling-oil supply for this one ball

   
10. 10

    Step 10: Begin to roll it evenly from the center to a round puri.

    Uses same individual portion

    
11. 11

    Step 11: It should not be too thick or thin. It must be moderately thick which helps the puri to puff.

    Uses same moderately thick disc

    
12. 12

    Step 12: Repeat steps 8–11 until you have rolled 5–6 pooris. Keep them separate rather than stacked and avoid leaving them waiting for long.

    Uses only unused portions from original batch · same first disc, repeat with other portions

13. 13

    Step 13: Heat the deep-frying oil over medium-high heat while continuing to roll the remaining dough portions.

    Uses only dough not yet rolled, continue while oil heats · oil (for deep frying)

14. 14

    Step 14: Drop only a tiny piece of unused dough from the same batch into the heated frying oil. It should rise immediately without browning quickly. Discard the cooked test piece.

    Uses small test from same batch, discard after cooking · same pan of frying oil

15. 15

    Step 15: If the test browns too quickly, reduce heat and allow the same frying oil to cool slightly.

    Uses same oil, regulate heat if necessary

16. 16

    Step 16: Slide only one rolled poori from the same batch into the same hot frying oil. Dust off any rolling flour first. Leave it undisturbed until it rises halfway to the surface.

    Uses same tested temperature-regulated pan · one selected rolled disc; remaining discs reserved

17. 17

    Step 17: Quickly but gently begin to press down with a perforated ladle. This helps the poori to puff well.

    Uses same individual bread rising in oil

18. 18

    Step 18: Once puri puffs, flip it carefully. Fry on the other side as well until golden and crisp.

    Uses same bread ready to turn

19. 19

    Step 19: Turn the poori once more if needed for an evenly crisp surface and your desired golden color.

    Uses same bread frying on second side

20. 20

    Step 20: Drain the same fully fried poori in a steel colander or cooling rack. Repeat the frying steps with only the remaining rolled pooris.

    Uses only unused discs for repeat frying · same finished bread ready to drain

21. 21

    Step 21: Before each subsequent poori, check that the retained frying oil is hot enough without smoking. Finish frying the remaining batch and serve hot; prepared potato curry, chutney or kurma make optional accompaniments.

    Uses same pan for subsequent breads, not fresh dough oil