- Soft, fluffy middle with crisp edges
- Made with common Indian spices
- Option to make plain pooris or masala pooris
- Vegetarian and vegan
Pooris are made by deep frying unleavened dough that makes a bread that is perfect for scooping up your favorite shaak or bhaji (sukhi bhaji is popularly paired with it!). They are also very popularly paired with mango ras. Masala puri and ras or with Greek yogurt shrikhand are perfect sweet and savory combinations!
That said, puri can be served alongside many sweet and savory dishes. It can also be eaten with breakfast, lunch, dinner or a snack. I even love it with some warm chai!
Another tasty bread to serve with a meal or have with chai is Gujarati Bhakri.
In most Indian households, puffy puri are made once in awhile or on special occasions. Since they are deep fried, they are treated more like a treat compared to the daily consumption of rotis.
Plain puris are made with only four ingredients: whole wheat flour, salt, oil and water.
Puris can be made with or without masala (spices). This recipe is for masala puri but if you leave out the spices, you can follow the same recipe and make them plain.
Flour (Atta): Whole wheat flour is used for this recipe. Note, there are many variations of poori recipes. Some families may add rava (semolina) for added crispiness or use maida (all purpose flour). My family’s recipe does not use that.
Spices (Masala): Red chili powder, turmeric, asafetida (hing) and cumin coriander powder give an absolutely delicious savory flavor. You can skip hing if you do not have it or want to use it.
Oil: I use canola oil. You can use other oils that have a neutral taste and a high smoke point (such as avocado oil or peanut oil).
A few tools are key to get this delicious bread ready.
- Bowl for mixing dough
- Cloth to cover dough while resting
- Rolling pin
- Rolling surface
- Slotted spoon
- Deep pan for frying
- Large bowl or plate lined with paper towel to place hot puri on
Making Poori At Home
There are three parts to making puri
- Making Dough
- Rolling out dough
- Deep frying the puri
Making The Dough
Mix all dry ingredients in a bowl. Make a small shallow hole in the center.
Pour the oil in the shallow hole. Use your hands to mix oil in well with the flour mixture. Press the flour between your fingers to really work the oil into the flour.
Add in water and mix well to form a soft dough. Add a little oil and coat the dough ball with it. Cover and let sit 10-15 minutes.
Tip: Puri dough should be a stiff dough. Stiffer than chapati dough (roti dough).
Rolling out dough
Make 14 small balls out of the dough. Slightly flatten them to make small discs.
One by one, roll out each dough ball into a poori. (Not too thick, not too thin – medium). Keep rolled puris covered to prevent drying out.
Making hot fried puri
Add oil for frying to pan to heat up on medium high.
Check oil temperature by dropping a small piece of dough into the hot oil. If it falls flat to bottom it is not hot enough. If it right away begins to sizzle and float to the top, it is hot enough to begin.
Deep fry on each side. Briefly on one side (10 seconds) lightly pressing with the slotted spoon a few times to help it puff up. Then flip.
Lightly pressing with spatula will help it fluff up with air (20-30 seconds).
Transfer hot poori to paper towel lined bowl or plate to soak up excess oil. Repeat with all dough balls.
Tips for Making Perfect Poori
Poori dough: Don’t skip the rest period and ensure the stiffness is right (if too soft then they will absorb a great deal of oil and be too oily)
Rolling out: Make sure to evenly roll out puris and roll them out to a medium thickness (not too thick and not too thin). This will help them fluff up.
Make sure the oil is at the right temperature: Oil should be heated on medium-high. If the temperature is too low it won’t puff up.
Pay attention while frying: Don’t keep in oil too long or they get hard and become too crispy pooris
Help make puffy puris: Lightly press them to help them fluff up while frying 2-3 times.
Temperature: Puffy puri taste AMAZING fresh and warm. They still taste great at room temperature.
Sweet dishes: Masala poori and mango ras are delicious together. Many other Indian sweets taste great with this as well. Sooji halwa, kheer, sheero to name a few!
Snack: As a snack, I love having leftover masala puri the next day with a cup of piping hot masala chai!
Since these are Indian fried bread, they do taste best consumed the same day or within 1-2 days after.
Note, they may lose a bit of their crispy texture the next day.
The best way to store is in an airtight container or tightly within plastic wrap.
While this puri recipe covers masala poori you can make tweaks to customize them. Some examples are
- Methi Poori – add in chopped methi leaves (easily found in Indian grocery store)
- Plain Poori
- Gluten free poori
- Ajwain Poori (carom seeds added)
- Palak poori (add a little spinach puree, adjust water amount)
Hope you enjoy this fluffy poori recipe!
Puri Recipe – Masala Poori Recipe
- 1 Rolling Pin
- 1 rolling surface
- 1 Pot for frying
- Mix all dry ingredients in a bowl. Make a small shallow hole in the center.
- Pour the oil in the shallow hole. Use your hands to mix oil in well with the flour mixture.
- Add in water and mix well to form a soft dough. Cover and let sit 10-15 minutes.
- Make 14 balls out of the dough. Slightly flatten them into discs. Cover dough when not using to keep from drying out.
- Add oil for frying to pan to heat up on medium high.
- One by one, roll out each dough ball into a poori with rolling pin.
- Drop a small piece of dough into oil. If it falls flat to bottom it is not hot enough. If it right away begins to sizzle and float to the top, it is hot enough to begin.
- Deep fry on each side. Briefly on one side (10 seconds), then flip. Lightly pressing with spatula will help it fluff up with air (20-30 seconds).
- Transfer to paper towel lined bowl or plate. Repeat with all dough balls.