Poori / Puri is a popular dish in South Asia. It is an unleavened deep-fried Indian bread. It is commonly served at breakfast. It is also served at ceremonial functions along with poori bhaji, Chana Masala, or Korma.
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- Wheat flour – 2 cups
- Semolina / Rava flour / Sooji – 2 tbsp
- Water – 1/2 cup
- Salt – to taste (I used 1/2 tsp)
- Oil – 1 tsp (to make dough)
- Oil – to deep fry
- In a large bowl, add wheat flour, semolina, salt, and mix well.
- Add water little by little to give the dough a crumble consistency with 1 tsp of oil. Knead the dough and make sure it is a little rough and stiff.
- Roll the dough in a wet cloth and keep it aside for 15 minutes. Knead it again and make it into small balls.
- Sprinkle some oil in roti maker and rolling-pin to avoid stickiness. Roll the balls into flattened circles. Don’t make it too thin or too thick as it won’t give you puffiness when fried.
- Heat oil in a frying pan and make sure it gets very hot. Fry the poori by pressing it deep into the hot oil to give it added puffiness.Your pooris are ready to serve with poori bhaji/chana masala.
- Add enough oil for deep-frying.
- Adding a little semolina ( also known as sooji or rava) will make poori crispy.
- Heat the oil really hot to make the poori puff.
- Don’t make the dough as soft as chapati dough.
Poori / Puri
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