Authentic Poori Recipe- Fluffy Wheat & Semolina Fried Bread

Last Updated on 2 months by Neha Deshmukh

Authentic Poori Recipe – Fluffy Wheat & Semolina Fried Bread

Introduction

Oh, poori! Just the word brings back childhood memories of festive breakfasts and happy family gatherings. There’s something so incredibly satisfying about a perfectly puffed-up poori, warm and soft, ready to be dipped into your favourite curry. I first learned to make these with my nani (grandmother), and honestly, it took a few tries to get the hang of it. But trust me, once you do, you’ll be making these again and again! This recipe combines wheat flour and semolina for that perfect texture – soft yet delightfully crisp. Let’s get started, shall we?

Why You’ll Love This Recipe

This poori recipe isn’t just about deliciousness; it’s about tradition and comfort. Here’s why you’ll adore it:

• Fluffy Perfection: The combination of atta and rava guarantees a light and airy poori.
• Authentic Flavor: A blend of aromatic spices creates a truly authentic Indian taste.
• Easy to Make: Despite seeming a little daunting, this recipe is surprisingly straightforward.
• Versatile: Perfect for a quick breakfast, a festive treat, or a side to your favourite curry.

Ingredients

Here’s what you’ll need to create these golden beauties:

• 2 cup wheat flour / atta (approx. 240g)
• 2 tbsp rava / semolina / suji (approx. 20g)
• 1 tsp Kashmiri red chilli powder (approx. 5g)
• 1 tsp turmeric powder (approx. 4g)
• 1 tsp coriander powder (approx. 5g)
• 1 tsp cumin powder (approx. 5g)
• 1 tsp garam masala (approx. 5g)
• 1 tsp aamchur (dry mango powder) (approx. 5g)
• 1 tsp ajwain / carom seeds (approx. 5g)
• Pinch of hing / asafoetida (a tiny pinch!)
• 1 tsp salt (approx. 6g)
• 2 tsp oil (approx. 10ml)
• Approximately 1 cup water (240ml), or as needed
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the pooris that beautiful vibrant red colour without adding too much heat. It’s all about the look, really.
• Atta & Rava Combo: Using both wheat flour (atta) and semolina (rava) is key. The atta provides structure, while the rava adds a lovely crispness and lightness.
• Ajwain (Carom Seeds): These tiny seeds aren’t just for flavour. They’re fantastic for digestion – especially important when enjoying a slightly indulgent treat like poori! My nani always said a little ajwain keeps the tummy happy.
• Water Temperature: Use lukewarm water to help the dough come together nicely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the wheat flour, semolina, Kashmiri red chilli powder, turmeric, coriander powder, cumin powder, garam masala, aamchur, ajwain, hing, and salt.
2. Add the 2 teaspoons of oil and rub it into the flour mixture with your fingertips until it resembles breadcrumbs. This helps create a flaky texture.
3. Gradually add water, a little at a time, and mix to form a tight, firm dough. It should be firmer than a roti dough.
4. Knead the dough for about 5 minutes until it’s smooth and elastic. A good knead develops the gluten, which helps with puffing.
5. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, making the pooris easier to roll.
6. Divide the dough into lemon-sized balls. Grease each ball lightly with oil. This prevents them from drying out.
7. On a lightly floured surface, roll each ball into a round disc, about 4-5 inches in diameter. Don’t roll them too thick or too thin – aim for just right!
8. Heat oil in a kadai or deep frying pan over medium heat. The oil should be hot enough to fry, but not smoking.
9. Gently slide one poori into the hot oil. Using a slotted spoon, gently press down on the poori to help it puff up.
10. Flip the poori once it’s golden brown on one side. Fry for a few seconds on the other side until golden brown and puffed.
11. Remove the poori from the oil and drain on paper towels to remove excess oil.
12. Repeat with the remaining dough balls.

Expert Tips

• Oil Temperature is Key: If the oil isn’t hot enough, the pooris will absorb too much oil. If it’s too hot, they’ll burn quickly.
• Gentle Pressing: Don’t be afraid to gently press the poori while frying. This encourages it to puff up.
• Don’t Overcrowd: Fry only one or two pooris at a time to maintain the oil temperature.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Poori: Simply use a vegan-friendly oil for frying. Sunflower or canola oil work well.
• Gluten-Free Poori: Substitute the wheat flour with a gluten-free flour blend. Rice flour and tapioca starch can work well, but you might need to adjust the water quantity. My friend, who’s gluten-free, loves using a mix of rice flour and besan (gram flour).
• Spice Level: Adjust the amount of Kashmiri red chilli powder to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: During Holi, you can add a pinch of saffron to the dough for a beautiful golden hue. For Diwali, a little bit of cardamom powder adds a festive aroma.

Serving Suggestions

Poori is best enjoyed hot off the frying pan! Here are some of my favourite accompaniments:

• Aloo Sabzi (Potato Curry) – a classic pairing!
• Chole (Chickpea Curry)
• Vegetable Kurma
• Yogurt (Dahi) – for a cooling contrast
• Pickle – adds a tangy kick

Storage Instructions

Pooris are best eaten fresh, but you can store leftovers in an airtight container at room temperature for a day or two. They will lose some of their crispness, but you can reheat them briefly in a tawa or microwave.

FAQs

1. What is the secret to making pooris puff up?

The key is a firm dough, hot oil, and gentle pressing while frying. Resting the dough also helps!

2. Can I make the dough ahead of time? How should I store it?

Yes, you can! Make the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.

3. What is the difference between Atta and Rava, and why are both used in this recipe?

Atta is whole wheat flour, providing structure. Rava (semolina) adds a lovely crispness and lightness to the pooris.

4. What can I serve with poori besides aloo sabzi?

So many things! Chole, vegetable kurma, yogurt, or even a simple pickle all pair beautifully with poori.

5. My pooris are absorbing too much oil. What am I doing wrong?

The oil might not be hot enough, or the dough might be too soft. Make sure the oil is at the right temperature and the dough is firm. Also, avoid overcrowding the pan.