Poori/Poorie Recipe/Puri Recipe/How to make perfect Poori at home

Poori is the most famous and loved Breakfast recipe among all the age groups. They are made with whole wheat flour and sometimes with All Purpose Flour also. Poori can be made in jiffy and need very less ingredients, but you need take care of certain tips and tricks for perfect pooris, which I have shared in this post. Do try out this fluffy pooris and post your comments here. Meanwhile do check out other interesting Poori recipes like Beetroot Poori, Masala Poori, RagiPoori which I have posted earlier. Also check out other healthy and delectable Breakfast Recipes here.

Here’s how to make Poori with step by step photos… 

Ingredients

Whole Wheat Flour/Godhumai Maavu	3 cups
Melted Ghee/Oil	1 tsp
Salt	As needed
Oil	For frying

Preparation Time: 10 minutes                     Recipe Category: Breakfast

Cooking Time: 30 minutes                             Recipe Cuisine: Indian

Author: Priya Anandakumar

Other Poori Recipes that might be of interest...

Beetroot Poori, 

Masala Poori,

RagiPoori

Method

Seive the wheat flour and transfer it to a bowl.

Add required salt, melted ghee to the wheat flour. If adding sooji you have to add it at this stage.

Add little water, mix and then begin to knead.

Add water little by little at a time while kneading the dough and make a firm dough.

Cover the dough with a moist cloth or with a plate and keep it aside for about 15-20 minutes.

Divide the dough into small equal portions, make a small lime sized balls out of the dough. Dust little wheat flour and start rolling.

Roll the dough ball into small discs. It should neither be too thin nor too thick. If the rolled out dough is too thin then the pooris will nor puff up.

Heat oil in a kadai for frying the pooris. To check if the oil is hot enough, drop a small pinch of dough in the oil. If it rises immediately, it means the oil is hot enough.

At this stage, gently slide the poori into the hot oil. Cook the pooris on medium high flame only. If you cook on low flame, the pooris will not puff up.

Now gently press the poori from one side with a slotted spoon, this will help the poori to puff up.

Fry on both sides and drain it on a paper towel. Similarly make rest of the Pooris.

Suggestions, Tips & Tricks to make Perfect Pooris:

Make sure you make tight and stiff dough and fry the pooris is hot piping oil, to make perfect pooris.

The tight dough helps the pooris to puff up nicely.

When rolling the pooris, make sure it is neither too thin nor too thick.

You can add about one 1 tbsp of sooji when making the dough, which will the pooris to be puffed up for some time. Just be sure you use only fine sooji/rava.

You add ½ tsp of ajwain when making the dough, this helps with digestion and add a nice flavour.

You add about ½ tsp of sugar when making the dough, this will help in making beautiful golden colored pooris.

When rolling the pooris, instead of dusting with wheat flour, you drizzle little oil and then roll them. This helps in cutting down the residue in the oil when frying them.

Yummy, delicious and fluffy Pooris are ready to be enjoyed. Serve it hot with Tomato AlooSubzi or Poori Masala or any kurma variety of your choice.

Thank you all for visiting my space, please come back again for more delicious, authentic and tempting Breakfast Recipes from my kitchen.

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