Add As Preferred Source
I love how Poori dough puffs up immediately when it hits hot oil, ballooning into a light, golden round that’s crisp at the edges and soft in the center. This simple, vegan Indian fried bread comes together less than an hour. You end up with warm, airy breads that are ready to scoop up anything on your plate.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my Affiliate Disclosure.
This Poori recipe is perfectly straightforward. The dough is quick, easy to shape, and frying it is simple, too. Each Puri puffs differently, some perfectly round, some a little uneven, and that’s part of the appeal. I like serving them straight from the pan while they’re still hot and crisp.
Poori shows up across Indian kitchens in different forms, sometimes paired with spiced potatoes, sometimes with chickpeas or a simple chutney. The base stays the same, but small changes like adding a pinch of semolina or adjusting the dough firmness can shift the texture. I like my Puri firm enough to hold shape when rolled, which helps them puff up in the oil.
Ingredient Notes
A few ingredients here do most of the work, so it helps to know what each one brings.
Whole wheat flour gives poori its structure and slightly nutty flavor. It creates a dough that is sturdy enough to puff but still tender inside.
A small amount of oil in the dough keeps it smooth and easier to roll. It also helps the surface stay even so the poori can inflate properly. For frying, use a neutral oil with a high smoke point.
A pinch of semolina is optional, but I like what it does. It adds a faint grainy texture that turns slightly crisp when fried, which gives the outside a bit more bite.
How To Make Poori
The process is simple and moves quickly once the dough is ready. You shape small rounds and fry them one at a time until they puff and turn golden.
- Mix the flour and salt, then add water gradually and knead into a firm, smooth dough.
- Work in a little oil and knead again until the surface feels even and soft.
- Let the dough rest so it relaxes and becomes easier to roll.
- Divide into small balls and flatten each one into a thin circle.
- Heat oil in a deep pan and slide in one round at a time.
- Press gently so it puffs, then flip and cook until both sides turn golden.
- Remove and drain, then repeat with the remaining dough.
What To Serve With It
This Poori recipe can be the basis for Pani Puri, and it also works as an accompaniment to any dish that has a little sauce or moisture to soak up. I often serve it with Egg Curry, Palak Paneer, Chicken Korma, or Chana Aloo Masala, which all have thick, spiced sauces perfect for scooping up with the Puri. You can also serve it alongside a soup like Mulligatawny or Curried Pumpkin Soup. For a delicious snack, set the puri out with bowls of Cilantro Chutney, Raita, and Tamarind Chutney for dipping.
Homemade Poori
Robin Donovan
Ingredients
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 3/4 cup water approximately
- 2 teaspoons oil plus more for deep frying
- Pinch of semolina optional
Instructions
- Combine the flour and salt in a bowl and mix well. Add water little by little while kneading until you form a firm, smooth dough. Work in the oil and knead again until the surface looks even and soft.
- Cover the dough and let it sit for about twenty minutes. This rest makes the dough easier to roll and helps it hold shape during frying.
- Divide the dough into small balls and keep them covered so they do not dry out. Flatten each ball with your palm, then roll it into a small circle with even thickness.
- Pour oil into a deep pan and heat it until it is hot but not smoking. Test with a small piece of dough; it should rise quickly to the surface.
- Slide one round into the oil and press it gently with a spoon so it puffs. Flip it once it inflates and cook until both sides turn golden.
- Remove the poori and place it on paper towels to drain. Continue frying the remaining rounds, keeping the oil at a steady heat.
