Poori / Puri recipe, How to make puffy poori

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3.5, 4 reviews

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Recipe Details  
3.5, 4 reviews

Posted by
Posted on 26, Aug 2015
Serving 4-5 people
Ready in 50-60 minutes
Post Views 2.3 K views
Post Rating 3.50 out of 5 , from 4 reviews
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  • Wheat flour/ Atta - 2 cups
  • Roasted semolina( Rava/ Sooji) - ½ Teaspoon
  • Sugar - 1 pinch
  • Ghee - ½ Teaspoon
  • Salt to taste
  • Water as needed to make a pliable dough
  • Oil to deep fry
  1. In a large bowl, mix together the wheat flour, semolina, sugar, ghee and salt.
  2. Add water little by little to the mixture, and mix until it comes together into a pliable dough. Set aside for 5-10 minutes.
  3. After that, make small lemon sized balls of dough and roll it out into small circles with medium thickness.
  4. Heat oil in a pan, deep fry the pooris one at a time, pressing very gently on each side with a slotted spoon. This will help the poori to puff up.
  5. Fry one side till golden yellow then turn over and fry the same way on the other side.
  6. Remove from oil and keep it in a kitchen tissue paper.


  • Poori dough shouldn't be hard or very soft. Maintain a medium consistency.
  • Adding sugar gives golden color to the poori.
  • Do not rest the dough for long time. Make the pooris immediately.
  • Thickness of the poori should be medium(slightly thicker than chappathi).
  • Fry the pooris only after the oil is super hot. Adjust the heat, through out the frying process.
3.5, 4 reviews

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