Crispy Pooris

October 15, 2018
Poori is a deep-fried Indian bread, originating from the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is a crispy and golden in colour and is served with any pickle dish or spicy potato curry.


1 cup whole wheat flour (atta flour)
1 cup all purpose flour 
1 tbsp semolina
1/4 salt 
1 tsp melted ghee
warm water as required 
Vegetable oil for deep frying (can use any other oil too)


  1. In a bowl, add all the dry ingredients. 
  2. Then add the melted ghee and mix well to incorporate the oil into the flour. 
  3. Knead well with warm water little at a time until a dough is formed. The dough should be hard and stiff. (the dough should not be soft like roti dough)
  4. Cover the dough keep the dough aside for 10 minutes.
  5. Divide the dough into small balls. Keep the dough covered all the time as the dough will dry quickly.
  6. Sprinkle a bit of vegetable oil into the dough ball and roll evenly into small circles neither too thin nor too thick. 
  7. Heat a pan with sufficient oil for deep frying. 
  8. When the oil is hot, deep fry the Pooris until golden colour. (Once you put the Poori into the hot oil, splash the hot oil onto the poori using a spoon until it puffs up. This splashing will make your Poori puffed. Flip the the poori once its puffed. Do not leave the Pooris while frying. Pooris get fried quickly)
  9. Transfer Pooris into kitchen towels to drain excess oil. Serve Pooris hot with any curry. Enjoy!

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