Poori is an unleavened deep-fried Indian flatbread that can be enjoyed alongside savoury and sweet Indian dishes. This recipe makes perfect saadi puri that are puffed and soft.
There are few greater joys in the kitchen than seeing your perfectly puffed up pooris coming out of the bubbling pot pan! I’ve spent years watching my Mum making pooris and its certainly a recipe I’ve have to practice overtime!
Hands down my favourite way of eating this poori is for Navratri Ashtami or Kanjak Puja with sooji no siro and kala chana nu shaak. I have also seen from attending kanjak pooja as a kid that rice kheer is sometimes served.
In Gujarati, this particular poori is called saadi puri because it is plain without any flavourings.
Gujaratis also prepare masala puri which have the addition of basic spice powders. These poori are eaten with savoury dishes only. Saadi poori can be eaten with savoury meals or sweet dishes too.
Puri can also be flavoured with vegetables such as palak puri.
What to serve with poori
Poori is often made during special occasions and certainly in our household, it’s made during celebrations. Poori is often made as a replacement to Gujarati rotli as a more indulgent treat.
You may have heard of the breakfast item – halwa puri and if you’re Gujarati, shrikhand puri, ras ane puri … and the list goes on!
Serve poori with
Savoury dishes:
Sweet dishes:
Ingredients
Chapatti atta – whole wheat flour.
Semolina – for crispy outer layer. I recommend fine semolina but it works with coarse too.
Oil – to add to the dough and for deep-frying. I recommend using a lighter oil such as sunflower oil, vegetable oil or canola oil. Olive oil is too thick for deep-frying poori.
Salt – just a pinch for flavour.
Ajwain – this is optional and can be left out particularly if serving with sweet dishes.
Tips & Tricks for perfect poori
My Mum would let me practice making a few poori when she has almost finished frying the main batch. Overtime, these are the tips that I’ve picked up from lots of trial and error!
- Aim for a stiff dough for poori – the dough should be stiffer than roti dough. However, not too stiff that you have cracks. Soft dough will lead to more oil being absorbed.
- Knead the puri dough for at least 5 minutes until it is smooth.
- Allow the dough to rest under a damp cloth for a minimum of 10 minutes.
- Do not use a thin bottomed pan as it can overheat the oil and lead to burning. Stick to a wide and heavy bottomed pan.
- Check the temperature of the oil by dropping in a small piece of dough. If it immediately rises to the surface, the oil is hot enough. The little piece of dough should not brown too quick.
- Keep the temperature of the oil consistent, you may have to gently dial the heat up and down.
- And remember … practice makes perfect!
Storage
Poori are best eaten immediately after cooking to enjoy them at their crispiest.
However, poori can be stored in an airtight container at room temperature for up to a day.
You can prepare the poori dough for 2-3 hours in advance and keep in the fridge until you are ready to make the poori.
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Poori (Puri)
Equipment
- Mixing bowl or wide plate
- Frying pan or kadai
- Slotted spoon
- Rolling Pin
Ingredients
- 2 cup chapatti atta whole wheat flour
- 2 tablespoon oil
- ½ teaspoon salt
- ¼ teaspoon ajwain optional
- oil to deep fry
Instructions
- Take whole wheat flour in a wide plate (parat or kathrot) or a mixing bowl.
- Add salt, 2 tablespoon oil, ajwain if using and mix everything with your fingertips or spoon.
- Now add water little by little and mix the dough.
- Once the dough starts coming together, stop adding water.
- Knead the dough well for about 4-5 minutes.
- Cover the dough for 10 minutes with a damp kitchen towel.
- Knead the dough again for a couple of minutes until smooth.
- Divide the dough into small equal sized balls.
- Take one ball and roll gently with a rolling pin to make round poori.
- Do not stack rolled pooris or they will stick to each other.
- Heat oil in a kadai on medium heat.
- Carefully slip rolled poori into the hot oil.
- Very gently press with a perforated spoon (jaro) which helps the poori to puff.
- Once puffed, turn poori over and cook on the other side until light golden.
- Remove poori from the kadai using the slotted spoon.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in January 2016.
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