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Homemade Poori (Puri) Indian Deep-Fried Bread photo
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Poori (Puri) Indian Deep-Fried Bread

This Poori is crispy, fluffy, and SO EASY! Perfect for any meal, it's a beloved Indian bread that will wow your family and friends.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Bread
Cuisine: Indian
Keyword: Crispy, Easy, Vegetarian
Servings: 4 servings

Ingredients

  • 2 cups whole wheat flour (atta)
  • 2 teaspoons semolina (sooji or rava)
  • 1 teaspoon salt
  • 1 teaspoon oil (canola or vegetable)
  • ¾ cup warm water

Instructions

  • In a large mixing bowl, combine the whole wheat flour, semolina, and salt. Mix well to ensure even distribution of the ingredients. Add the oil and rub it into the flour mixture until it resembles coarse crumbs. Gradually add warm water, a little at a time, and knead to form a soft and pliable dough. The dough should not be sticky.
  • Cover the dough with a damp cloth or plastic wrap and let it rest for at least 15 minutes. This resting period allows the gluten to relax, making it easier to roll out the Pooris.
  • After resting, divide the dough into small balls, about the size of a golf ball. Roll each ball between your palms to make it smooth and round.
  • On a lightly floured surface, take one dough ball and flatten it slightly. Using a rolling pin, roll it out into a circle approximately 4-5 inches in diameter. The thickness should be about 1/8 inch. Repeat this process for the remaining dough balls.
  • In a wok or deep frying pan, heat enough oil for deep frying over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and floats to the surface, the oil is ready.
  • Gently slide one rolled Poori into the hot oil. It should puff up immediately. Fry for about 30 seconds on each side, or until golden brown. Use a slotted spoon to flip the Poori and ensure even cooking. Once done, remove it from the oil and place it on a kitchen towel to drain excess oil.
  • Continue frying the remaining Pooris, ensuring the oil temperature remains consistent. You may need to adjust the heat as you go.

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Wok or deep frying pan
  • Slotted Spoon
  • Kitchen Towel

Notes

  • Always use warm water for a softer dough.
  • Do not overcrowd the frying pan to keep the oil temperature consistent.
  • Store leftover Pooris in an airtight container at room temperature for up to a day.