In this post, sharing how to make poori that is perfectly soft, fluffy, and oil free. Also sharing hacks to make those perfect round ones!!
My kids love them so much that they can start eating right as I make them. Don’t blame them, those warm puffy pooris are just too irresistible.
There is something magical about that crispy yet soft poori which makes you fall in love with them instantly.
Having said that, even though we love it, I tend to make it only for special occasions, festivals or weekends since its fried food after all.
Sugar and rava (semolina or sooji) are alsoo added at times.
The poori dough is unleavened, so you can make them instantly. Just divide into small rounds, roll into slightly thick disks (rounds) and fry until puffy and golden.
There you have golden, fluffy, and slightly crispy, soft puris ready to eat.
Making puris might sound simple but getting that perfectly round and puffed puri is an art.
If not done right, you may land up with pooris that flat, don’t puff while frying, turn out oily, and hard.
The good news is that art of making poori can be easily mastered with all the tips, tricks, and hacks I’m sharing today.
And if you are struggling to get that round shape, don’t worry I’ve got you covered. Use a round cookie cutter or big Katori to get the perfect round poori (my mom’s hack). Voila!!
The process is pretty much the same for both, just that the stand mixer makes it easy by doing the kneading part for you which otherwise you do with your hand, makes a great arm workout.
1 and 2 - In a stand mixer bowl or regular mixing bowl, add the ingredients - whole wheat flour, sugar, salt, and 1 tablespoon of oil.
Attach the dough hook of the stand mixer and start on low speed to mix well and form a crumbly dough.
3 - Increase the speed to 4 and using ¼ cup water at a time (total of about ½ to little less than ¾ cup, may vary depending on the atta brand) knead into a stiff dough.
Add 1 tablespoon oil, increase the speed to 6 and knead it for 2-3 mins.
Do not knead into a soft one since it absorbs more oil and makes poor greasy. This dough has to be stiffer than regular chapati dough.
4 - Cover with a wet cloth and let the dough rest for 10 mins before making puri.
5 and 6 - After resting it should turn a little softer than before but still stiff, knead again to smooth dough.
7 - divide it into 15-16 equal balls and roll them to make smooth.
8 - Keep the balls covered with a wet cloth until ready to use to prevent them from drying.
10 - Using a drop or two of oil, roll into an even circle not too thin and not too thick. It needs to be a bit thick else the puri will not puff up evenly. (Avoid using flour)
11 and 12 - Easy hack: For those perfect round pooris, after you roll (doesn’t have to be a circle can be any shape just make sure it’s not thin), use a round cutter, and cut the perfect round poori.
You can either roll one ball and then cut it or combine multiple to make a big chapati size thick roti and cut multiple pooris at a time.
Remove the extra dough and this can be combined with more dough to make poori.
You can make one poori and fry it immediately or I prefer to make a batch of 3-4 pooris before frying.
If you are not frying the poori immediately, spread them on to a plate (optional you can line with parchment paper).
Do not stack or overlap the pooris to prevent them from sticking. Keep them covered with a wet cloth to prevent from drying.
14 - Once oil hot, slide the poori. Now you want to make sure that the oil is hot enough for the pooris to fluff up immediately but not too hot to burn them.
Press down gently using back of a slotted spoon. This helps release any trapped air and puff up the poori.
15 - Once the poori is puffed, flip it carefully and cook until the other side is golden too.
16 - Remove using a slotted spatula to drain off the oil. Transfer onto tissue paper to absorb excess oil.
Keep frying the remaining poori in a similar manner. Always check for oil temperature before frying the next puri.
Puri is served for breakfast or as a meal with your favorite curry.
Poori bhaji is one such popular breakfast that is made at home as well available in many restaurants.
In Maharastra, poori is also served with desserts. To name a few Shrikhand Puri, Aamras puri. Basundi puri are few popular delicacies.
You will also find poori being part of prasad, food that is offered to God as part of prayers and religious ceremonies or special occasions and celebrations like Gudi Padwa (new year) and as Kanjak Prasad of Halwa Poori Chana
In India, Poori is also popular as food packed for traveling or for a picnic since it stays good without getting spoilt at room temperature.
Just make sure to store the drained puri in casserole so that way the warmth will help keep it soft.
Palak puri - add cooked spinach puree or chopped spinach to the dough while kneading. Similarly, you can make beetroot poori or tomato poori by adding their purees. Masala poori - add spices like turmeric, red chili powder, ajwain, Kasuri methi, and garam masala to the flour and make the dough. Methi puri - add chopped methi leaves to the flour.
