Poori/Indian Puffed bread

Poori is a Indian puffed bread which is easily recognized by its puffed up shape. It is one of the common breakfast items regularly made in Indian households.

Below is the procedure to make Poori..Enjoy!!
2 Cups wheat flour(Godhuma pindi)
1 cup warm water
Salt per taste
For Dusting
Flour if using a rolling Pin
Ghee or oil if using a poori press/machine
Take the ingredients in a mixing bowl. Mix to form a soft dough. The dough for poori have to be little harder than the chapathi dough. Knead the dough for 2 to 3 minutes and let it sit for 10 to 15 minutes.
Knead the dough one more time and divide the dough into golf ball sized rounds.
I am using a poori machine to make pooris. Just apply ghee on both sides of the poori press. Take a ball press gently between your palms to make into a small disc and then place it on the poori press. Press to make a poori.
If you using a rolling pin dust the disc in flour and roll into a round shape.
Do not stack the pressed poori's on one another as they have a tendency to stick.
Once you are done with making the poori's, heat oil in a deep pan or kadai. Line a bowl with paper towels. The oil have to be hot for the poori to puff up. Test the oil with a pinch of dough. If the dough floats to the top as soon as it is dropped in the oil that means the oil is ready for you. If the oil is smoking that means the oil is too hot and you got to bring the temperature down.

Once the oil is ready slide a poori into the oil and gently press the poori with a spatula couple of times. This will help the poori to puff up.

Fry for 20 to 30 seconds on one side and turn to other side. Poori will be fried really fast so be careful not to burn them. Once done transfer to paper towel lined bowl. Give the oil couple of seconds to get back to right temperature and continue the same process for rest of the poori.
Here is the recipe for Aloo Kurma to go with poori.


  1. Akkoi,

    Poorilu baaga pongayi, yem pindi vaadavo kavalanta. alage pindi old dhi ayithey baaga taste vasthunda leka kotta pindi ayithey taste baaga vasthundho cheppamani janalu demand chesthunnaru.

    1. I used wheat flour. Any flour(old or new) would work but make sure the flour is not too old as the older the flour is the lesser the gluten power is. The trick for a puffed up poori is make the poori 1/8th inch thick and once the poori is dropped into the hot oil, just press it with a slotted spoon till you see the poori puffing up. Also, make sure the dough is little harder than the chapathi dough. Good Luck!!


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