POORI |Puffy Puri| Deep fried Indian Bread

POORI | Puffy Puri | Deep fried Indian Bread – Step by step procedure with Pictures

Poori is a deep fried Indian bread made using atta/wheat flour. Poori is a versatile recipe which can be served with savory or sweet courses. In Tamil Nadu, Poori with Potato Masala is a popular breakfast recipe. You can also serve this with sooji halwa or any other savory courses.

Poori (12)

Today, I am sharing a basic poori recipe for beginners to get fully puffed pooris. Poori dough should be little harder than chapati dough. While rolling pooris, keep it thick to get fully puffed pooris. I am adding cumin seeds to the dough which helps in digestion. You could add ajwain (omam) instead of cumin seeds. You can prepare poori instantly. Resting time is not needed.

Poori (13)



  • Serve with Potato Masala or any savory side course.
  • Serve with Sooji Halwa.

AUTHOR : Dimple                           CUISINE : Indian
COURSE : Breakfast                        YIELD : 8-10 pooris


  • Wheat flour – 1 cup
  • Salt – as needed
  • Sugar – 1/2 Tbsp
  • Rava / Sooji / Semolina – 1 Tbsp
  • Cumin seeds – 1 Tsp
  • Water – for kneading the dough
  • Oil – for deep frying


  • In a large mixing bowl, add wheat flour, salt, sugar, rava and cumin seeds.


  1. Add water little by little and knead the dough. Do not make it soft as chapati dough. It should be little tight than chapati dough.
  2. Make small balls out of the dough. Balls should not have any crack on it. (Roll it into a cylinder and cut into equal parts and then roll it.)
  3. Take little oil in a plate while rolling the poori.
  4. Slightly dip each ball in the oil and start rolling it. (Instead grease your palm with oil and roll it over the balls.)
  5. Roll it thick. Roll all the pooris.
  6. Heat oil for deep frying over medium-high heat. Drop a small pinch of dough. It should come up immediately. Then oil is ready to prepare pooris.
  7. Carefully drop one poori. Gently press it using a long handled spatula.
  8. It will puff up. Flip it. Filter it from oil in within a half a min.
  9. Transfer it to a paper towel. Serve hot.


  • To get puffy pooris, Oil must be hot and pooris must be thick.
  • While frying pooris be careful and fry one after the other.
  • Do not use flour for dusting the surface while rolling the pooris. It will result in dusty oil and flat pooris.
  • While rolling a poori keep the other balls covered. Do not let it dry.

Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.

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Step by Step Procedure with pictures :

Poori (1)

Poori (14)

Poori (3)Poori (4)Poori (5)Poori (6)Poori (7)Poori (9)Poori (8)

Poori (15)


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