Loading...
A quintessential Indian fried bread, Poori is a golden, puffy delight. Made from a simple whole wheat dough, it puffs up magically when fried, creating a hollow, soft, and slightly crisp bread perfect for scooping up curries like Aloo Sabzi or Chana Masala. A festive staple, this recipe guides you to make perfect, non-oily pooris every time.
For 4 servings
Prepare the Dough
Knead to a Stiff Dough
Rest the Dough
Portion and Roll the Pooris
A dhaba-style classic featuring tender urad dal fried with a fragrant masala of onions, tomatoes, and ginger. This semi-dry lentil dish is hearty, flavorful, and pairs perfectly with hot naan or roti.
A vibrant and energizing Indian-style bowl packed with fresh fruits, crunchy nuts, and wholesome seeds in a lightly sweetened, cardamom-infused yogurt base. Perfect for a healthy breakfast or a revitalizing snack, this no-cook recipe is ready in just 10 minutes.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
A quintessential Indian fried bread, Poori is a golden, puffy delight. Made from a simple whole wheat dough, it puffs up magically when fried, creating a hollow, soft, and slightly crisp bread perfect for scooping up curries like Aloo Sabzi or Chana Masala. A festive staple, this recipe guides you to make perfect, non-oily pooris every time.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 243.6 calories per serving with 8.65g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Heat the Oil for Frying
Fry the Pooris
Serve Immediately
For a nutritious and colorful twist, blend a handful of blanched spinach into a smooth puree and use it to knead the dough, reducing the amount of water accordingly.
Add a teaspoon of ajwain (carom seeds), 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of red chili powder to the flour mixture for a spiced version.
Incorporate boiled and pureed beetroot into the dough for a vibrant pink color and a slightly sweet, earthy flavor. Adjust water as needed.
Made from whole wheat flour, pooris are a good source of complex carbohydrates, which provide sustained energy to the body.
The use of whole wheat flour (atta) contributes dietary fiber, which is essential for good digestion and promoting a feeling of fullness.
There are three common reasons: 1) The dough was too soft. It must be stiff. 2) The oil was not hot enough. It needs to be at a medium-high temperature. 3) The poori was rolled unevenly. Consistent thickness is key for even puffing.
The secret lies in a stiff dough and perfectly hot oil. A stiff dough absorbs less oil, and hot oil instantly seals the outer layer, preventing it from becoming greasy. Also, ensure you drain them well on a wire rack after frying.
Poori is a deep-fried bread, so it is high in calories and fat, making it more of an indulgent treat than an everyday food. However, it is made with whole wheat flour (atta), which provides dietary fiber. Enjoy it in moderation as part of a balanced meal.
A serving of 4 pooris contains approximately 350-400 calories, depending on their size and the amount of oil absorbed during frying.
Poori pairs wonderfully with a variety of Indian dishes. Classic combinations include Poori with Aloo Sabzi (spiced potato curry), Chana Masala (chickpea curry), or Kheer (rice pudding). For a festive meal, it's often served with Shrikhand (sweet strained yogurt).
Yes, you can prepare the dough, wrap it tightly in plastic wrap or store it in an airtight container, and refrigerate it for up to 24 hours. Let it come to room temperature for about 15-20 minutes before rolling and frying.