Poori / How to make fluffy and soft pooris

Pooris are unleavened fried flat breads from India, which are enjoyed by young and old alike. Pooris are served with different kinds of potato curry and tea. Pooris are made from soft dough of wheat flour. It is then rolled and flattened to make pooris, which are then deep fried. Pooris paired with aloo bhaji makes a heavy and filling breakfast.



Wheat flour – 1 cup
Semolina/ Sooji/ Rava – 1 tsp
Oil – 1 tbsp
Salt as needed
Water – 1/2 cup or as needed

Oil for deep frying

poori recipe
Poori and Aloo Sabji


In a bowl, add wheat flour, semolina, salt and oil. Mix well. Add water little by little and knead to make a soft dough. Cover with a wet cloth for 10 minutes. After 10 minutes, roll the dough into small balls. Using a rolling pin, flatten the balls to make 4-inch pooris. The pooris should not be too thick or thin.

Heat oil in a deep pan or wok. When the oil is hot, add one poori at a time. Once the poori fluffs up, gently flip the poori on to the other side. When both sides are done and the pooris are golden brown in colour, remove the pooris on to a paper towel. Serve hot with Aloo bhaji or Potato carrot masala.

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