Updated on by Raks Anand 39 Comments
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Puri recipe (poori recipe) - the classic, south Indian breakfast, perfect for weekends and special occasions. Learn how to make perfect puffy poori.
I am posting some basic recipes here, like the curd rice post. Now puri/ poori recipe. Trying to fix some timing in a routine for blogging. In-laws are here and spending some time with them instead of staring at the laptop screen. I know most of us know this . But I think this post could help a bit beginners who struggle to puff. Yes, it is a real deal for beginners to get a puffy poori.
I now a days avoid eating puris, but Aj loves it. Instead of the usual puri masala, he loves to eat it with kurma. So I make kurma for puri. Mostly it would be mixed vegetable kurma. But sometimes make this potato kurma. Anything with potato goes wrong? 😉 It tastes delicious!
Why poori doesn't puff?
Here are some common questions/ doubts while making poori:
Question : Why my poori gets holes while I fry in oil and doesn't puff or gets flat after few seconds?
Answer : Water content more in dough.
How to troubleshoot? : Try adding more flour, knead. Rest the dough for 5 mins and knead again to make puri.
Question : How to make puri crispier and stay crispy for longer time?
Answer : Adding oil in dough while preparing and using less water is the key. Make stiff dough for crispy poori.
Question : How to make sure I am making stiff dough? It is difficult to make stiff yet smooth dough, making it difficult for rolling.
Answer : Use less water while preparing dough, make sure you are able to form a dough, dont worry about the cracks. Rest the dough for 10 mins inside a zip lock or a cover so that it sweats and it will make it easy to knead and roll. Resting the dough and kneading is the key.
Question : My poori has cracks at the edges, difficult for rolling, doesn't puff up and turns out like biscuit when fried.
Answer : Less water content, not enough resting time. Just wet your hands and knead again, rest for 10 mins inside a ziploc, knead again and t
Check some side dishes that goes well with puri :
- Potato masala for puri
- Potato kurma recipe
- Mixed vegetable kurma
- Channa masala
- Tomato kurma
And so sorry to the blogger friends, I could not follow your posts or write comments in your blog! Miss all your posts🙁.
Click here to read Poori recipe in tamil
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5 from 4 votes
Poori recipe - Fluffy puri
Learn how to prepare a perfect puri, south Indian poori with step by step pictures and detailed instructions.
Course Breakfast
Cuisine Indian
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Author Raks Anand
Servings 8 Poori
Cup measurements
Ingredients
- 1 cup Wheat flour
- ¼ cup Water + as needed
- ¼ teaspoon Sugar
- 2 teaspoon Ghee or oil Optional
- Salt
- Oil to deep fry
Instructions
Take flour, sugar, oil or ghee (if adding) and salt in a bowl. mix well.
Add ¼ cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water to gather to a dough.
Keep a side covered for 10 – 15 minutes and then again need to make it smooth without any cracks.
Divide into equal sized balls (6 – 8). Roll out into circles. Not too thick, not too thin.
Heat oil in kadai,until fume just starts to come.
Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri.
Gently press the puri with the laddle when it tries to float on the top. Pour hot oil over the poori too. This will make it puff well.
Turn over and cook for another 30 sec or until golden spots appear on the puri.
Drain in paper towel.
Video
Notes
- Adding sugar helps in turning the puri to a nice golden colour. Also enhances the taste.
- I have heard from my MIL that adding a tblsp pf rava/ semolina/ sooji gives crispier puri.
- Keep oil in kadai enough to deep fry. It is important in puffing puri.
- Oil should always be hot. Then only puri will puff. So manage your oil temperature accordingly high/low/medium
- Adding a teaspoon of ghee while making dough also gives a nice flavour.
- Do not use newspaper or magazine to lay the spread poori as the print ink is not good for health. Instead, use a wide plate.
- Keeping spread poori for long time and then deep frying will not give puffed poori, so do not make more than 10-12 at a time and fry immediately.
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How to make fluffy poori method:
- Take flour,sugar, oil or ghee (if adding) and salt in a bowl. mix well.
- Add ¼ cup water little by little while you mix the flour to resemble a crumbly mix. Then carefully sprinkle water to gather to a dough.
- Keep a side covered for 10 – 15 minutes and then again need to make it smooth without any cracks.
- Divide into equal sized balls (6 – 8).Roll out into circles. Not too thick, not too thin.
- Heat oil in kadai,until fume just starts to come. Then keep it in medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri. Gently press the puri with the laddle when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the puri.
Big fat puris are ready! Serve hot with puri masala or mixed veg kurma or potato kurma as I did. Recipe for potato kurma – Next week 🙂
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- Gur paratha recipe
- Cheesy potato quesadilla recipe
- Instant Pot Mac and Cheese recipe
Reader Interactions
Comments
Recipe world
Aww, hot hot Poori! I'm feeling hungry now..
Cheers!
VaniOngoing Event: Love Lock With Juices & Milkshakes
faseela
yummy n fluffy puri.....
Reply
Prathibha
love hot and soft pooris anytime..looks deliciosu,love it wid potato masala or kurma
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Suja Manoj
Wow fluffy poori,yum
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Prathima Rao
Fluffy, golden, perfect puris!!
Prathima Rao
Prats CornerReply
Sushma Madhuchandra
perfect pooris! I am trying hard these days to get such perfection 🙁
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Happy Cook / Finla
I love poori and it is ages ago i made them, you are tempting me to make them.
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Srimathi
ITs been ages since I made poori's. Such an awesome tiffin item. Love the clicks.
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Sendhil Kumar R
Lovely . me too planning to make in weekend 🙂
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Sharmilee! :)
Puffed up pooris looks so tempting, lovely pics!
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Paaka Shaale
Awesome pooris!!! They look very tempting 🙂
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Goddess
Raks, Unga poori la otta podanum pola iruku 🙂
The first picture is very very nice.
Adding sugar will also give that beautiful shining bubbles on the puri, like it's in your first picture.Reply
Shama Nagarajan
all time favourite dear
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Sangeetha
Super puffed poori,looks so yummy with masal...loved your sharp n bright clicks!!
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Sanoli Ghosh
Lovely clicks. Ahhhhhaaaaa so hot, yummy and fluffy puris......perfect for breakfast. Do drop my space at your leisure.
http://sanolisrecipies.blogspot.comReply
Unknown
Yumm! I should make some especially now that it is raining here. Enjoy your family time.
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kms
awesome ....!!!
every thing you explained with photos .
this is too good
http://kmshomemadefood.blogspot.in/2012/05/capsicum-bajji.htmlReply
Divya Kudua
We tried a Sunday tradition of Poori-masala,but we started overeating so badly that we decided we were better off eating it once in a blue moon!!Your post is tempting me...and t'rrow is a Sunday;)))
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Reshmi Mahesh
Wow...fluffy delicious looking pooris...Perfect and detailed explanation..
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Sathya Sankar
Perfect pooris, i always end up with flat and soggy pooris, will try your recipe!
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radha
Nice puris. And it is always nice to blog some basic recipes. Someone always benefits and the others can drool over the pictures.
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Spice up the Curry
oh wow. this is puffed up so nicely.. awesome
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Priya
Puffy pooris makes me hungry.
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kanch
hmm.. will give it a try after ur aloo kurma post...
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Anna
Just what I was looking for..thanks a million...in fact, luv all your recipies, you make it as simple as a breeeeeze 🙂
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Anonymous
Your pooris look perfect, crisp and fluffed out and a beautiful golden color.
Enjoy your time with your in-laws...
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Nithya
Raks, I tried making pooris following your recipe yesterday. It tasted good but didn't fluff up at all. Not sure why. Thanks for posting this recipe that inspired me to make pooris.
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RAKS KITCHEN
Reasons for puri not fluffing good:
Oil not hot enough
Dough too stiff or too loose.
If your dough is too stif, puri would have been hard.
If dough is too loose,then the puri would have been so so soft...Reply
mass usuf
hi...thnks so much for posting this for all to see:) i made ur pooris today it fluffed up for me nicely.
the only problem was tht it was kinda hard like muruku...u know..is tht how it is suposed to be??Reply
cvnxvnreq
Tried your Puri today and puffed up very well. Thanks for the detailed steps.
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Akshaya kandy
hi, wen ever i prepare poori it doesnt get puffed up... not even little. can u guess wat mistake i do? can u suggest me a tip to rectify this????
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Raks anand
There could me many reasons
Your dough is too soft that when frying holes appear and doesn't puffs up.
Even if ur rolling pin is not smooth and leaves impression it may be the reason that the puri gets punctured while puffing up.
Not enough oil
Oil is not hot enough
Dough is too stiff.Reply
Akshaya kandy
Thanks alot for ur prompt reply. from ur answer iam able narrow down the issue. I think my dough is soft, i add eggs also. Let me try once with a stiff dough..
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Candice Sirju
wow .... those look so yummy.... never thought dough could swell up like that with no baking powder or anything like that..... cant wait to try it..... thanks for sharing.
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Zzz
Thank u very much for ur recipe! Tried making pooris first time and they were tasty n fluffy!! Thanks a tonne!!:-) i touched up the dough with a bit of oil to make it soft n pliable. On the whole,very happy!
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Mekala Rajendran
very attractive. I tries poori with multigrain atta. But not upto the taste. also some came fluffy and some failed. Is multigrain is suit to poori?
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Gayatri's Kitchen
Raksha, I tried your Puri recipe today for Dasara.I followed every step you said. Each Puri was puffed today....I have no words to thank you...Thank you for easy recipe.I got tons of appreciations because of you 🙂
Reply
Mikey
I'm not an Indian or know much about other Indian foods. But this was sooooo easy to make. Thank you, Rak! PS: Mine was very, VERY crunchy. Anything I can do to help that?Reply
Raks Anand
Thank you for your feedback and interest in Indian foods. For softer results, please take note on following:
1. Dough soft and pliable and not too stiff. Give 10 mins to 15 mins standing time and knead again to achieve this apart from using right amount of water.
2. Make sure oil is almost smoking hot when you fry each puri.
3. Use Indian atta than whole wheat flour 🙂
Hope this helps you next time 🙂Reply
