Poori is famous North Indian Breakfast, which is mainly served with aloo/potato gravy or chole. There are many version of poori, i.e stuffed poori, kachori.

Cooking Time: 10-15 mins
Preparation Time: 10 mins


Wheat flour: 1 cup
Salt to taste
Oil for deep frying


  1. Combine the  wheat flour, salt and 1 tsp oil and mix well.
  2. Now add little water at a time to make a smooth and soft dough.
  3. Make a small size ball from the dough.
  4. Roll it out into small circle size poori. Don't make it too thin else it will come out crispy instead of puffing up.
  5. Heat the oil in kadai/wide bottom vessel. The oil should be hot but not smoky hot. If oil hot then poori will not puff properly.
  6. Now drop poori in hot oil. When it puff up then flip it other side and fry till golden yellow in color.
  7. Take it out and place it on paper towel to drain off oil.
  8. Serve hot with aloo/potato curry or chole.

   Do not let dough sit for more than 15-20 mins.
   Drop small piece of dough into oil to check, if oil is hot enough for frying poori or not.

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