Poori / Puri is a very popular Indian fried flat bread. It taste yum but as it is fried so to be consumed in small quantity and do exercise after eating it. My Mom prepares it on some occasion or when we have guests at our home. Some of curries truly compliment poori’s like jeera aloo , aloo tamatar.

According to Wikipedia, poori is served as a Prasad with Halwa, Kheer on religious events . It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian  food offered in prayer.

Puri/ Poori  is prepared with wheat flour, either atta, all purpose flour (maida) or sooji. Here I am using atta . A dough of flour and salt is either rolled out in a small circle or rolled out and cut out in small circles and deep fried in ghee or vegetable oil.While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. When it is golden-brown in color, it is removed and served hot.


So let’s prepare this 🙂

Ingredients Required: –

  • Wheat flour – 200 gm
  • Carom seeds (ajwain) – 1/4 tsp
  • Salt – 1/2 tsp
  • Oil – 1 1/2 tbsp + for deep frying
  • Water – to knead a slightly stiff and smooth dough

Procedure: –

  • First of all, sieve flour, add salt and carom seeds in it. Now make stiff and smooth dough with it. 
  • On the other hand heat oil in wok or kadai for deep frying.
  • From dough take small amount of dough  in your palm and round it. For rough idea take half quantity as you take for chapati. 


  • Make it round and apply some oil on dough so that it it becomes easy to make chapatti. Don’t use flour for dusting as we do while making chapatti.


  • Following the same procedure for making other poori’s with remaining. (It will yield 8-9 poori’s). 
  • One by one fry them in oil till golden brown from both sides and take them out on the absorbent paper.
  • Now its done.
  • Plate them and serve them hot with Shahi Paneer, Aloo Tamatar, Matar Paneer.
  • It’s ready to be served hot. 🙂



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