Air Fryer Poori Recipe – Whole Wheat Flatbread in Minutes

Last Updated on 2 months by Neha Deshmukh

Air Fryer Poori Recipe – Whole Wheat Flatbread In Minutes

Hey everyone! If you’re anything like me, you love a good poori. That fluffy, slightly crispy flatbread is just…comfort food perfection, right? But let’s be real, traditionally making poori can be a little intimidating – all that deep frying! That’s why I’m so excited to share this air fryer version with you. It’s seriously a game-changer. You get all the deliciousness with way less oil and fuss. Trust me, once you try it, you’ll never go back!

Why You’ll Love This Recipe

This air fryer poori recipe is perfect for a quick weeknight meal or a festive brunch. It’s unbelievably easy, takes just about 20 minutes from start to finish, and delivers perfectly puffed, golden-brown pooris every time. Plus, using the air fryer means a healthier take on a classic – less oil, same amazing taste! I first made these when I was craving poori but didn’t want to deal with the mess of frying, and honestly, they were even better than the fried version.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cups whole wheat flour (approx. 250g)
• ¼ cup plain yogurt (approx. 60ml)
• ½ tsp salt (approx. 2.5g)
• ¾ cup warm water (approx. 180ml)

Ingredient Notes

Let’s talk ingredients for a sec! Whole wheat flour (atta) is my go-to for pooris because it adds a lovely nutty flavor and a bit more fiber. It does result in a slightly denser poori than using maida (all-purpose flour), but I find the texture and health benefits are totally worth it.

Speaking of flour, pooris are made with different types of flour across India! In some regions, you’ll find them made with a mix of atta and maida, or even just maida for a super light and fluffy result. Feel free to experiment!

Using warm water is key – it helps the dough come together more easily and creates a softer texture. And don’t skimp on the yogurt! It adds a subtle tang and helps with the puffing process.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the whole wheat flour, salt, and yogurt. Gradually add the warm water, mixing until a soft dough forms.
2. Now, the fun part – kneading! Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic. This is where you build the gluten, which helps with puffing.
3. Cover the dough with a damp cloth and let it rest for 10 minutes. This allows the gluten to relax, making the pooris easier to roll.
4. Divide the dough into small, equal-sized balls (about 1-inch in diameter).
5. Roll each ball into a 3-4 inch circle, about 1/8 inch thick. Don’t worry about making them perfect – a little rustic charm is perfectly fine!
6. Boil the rolled pooris in hot water for about 2 minutes. This partially cooks them and helps them puff up in the air fryer. Gently pat them dry with a kitchen towel.
7. Preheat your air fryer to 190°C (374°F).
8. Place the pooris in the air fryer basket in a single layer, making sure they aren’t overlapping.
9. Air fry for 4-6 minutes, flipping halfway through, until they’re golden brown and beautifully puffed up.
10. Serve immediately with your favorite curry or chutney!

Expert Tips

Want to take your air fryer pooris to the next level? Here are a few tips I’ve learned along the way:

• Puffiness is key: The hot water dip is crucial for getting those lovely puffed-up pooris. Don’t skip it!
• Avoid soggy pooris: Make sure to pat the pooris completely dry after boiling. Excess moisture will lead to soggy results.
• Dough consistency: The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
• Don’t overcrowd the basket: Working in batches ensures even cooking and maximum puffiness.

Variations

Let’s get creative! Here are a few ways to customize this recipe:

• Vegan Poori: Swap the yogurt for an equal amount of plant-based yogurt (like soy or coconut yogurt).
• Gluten-Free Poori: Use a gluten-free flour blend designed for roti or chapati. You might need to adjust the amount of water slightly.
• Spice Level: Add a pinch of chili flakes to the dough for a little kick. My friend, Priya, loves adding a dash of turmeric too for a beautiful golden color.
• Festival Adaptations: Pooris are a staple during festivals like Holi and Diwali. Serve them with special festive dishes and sweets!

Serving Suggestions

Pooris are incredibly versatile! Here are a few of my favorite pairings:

• Aloo Sabzi: A classic combination!
• Chole: Spicy chickpea curry – yum!
• Dal Makhani: Creamy black lentil dal.
• Chutneys: Mint-coriander chutney, tamarind chutney, or mango chutney are all fantastic choices.

Storage Instructions

While pooris are best enjoyed fresh, you can store leftovers in an airtight container at room temperature for up to a day. They will lose some of their puffiness, but you can revive them slightly by warming them up in a dry skillet or air fryer.

FAQs

Got questions? I’ve got answers!

1. Can I make the dough ahead of time?

Absolutely! You can make the dough up to a day in advance. Just store it in an airtight container in the refrigerator. Let it come to room temperature before rolling.

2. What if my pooris don’t puff up?

Make sure you’re boiling them for long enough and that the water is hot. Also, ensure the dough is properly kneaded and rested.

3. Can I use oil instead of water to knead the dough?

While some people do, I find water creates a softer, more pliable dough.

4. How do I prevent the pooris from becoming hard?

Don’t overcook them in the air fryer. Keep a close eye on them and remove them as soon as they’re golden brown and puffed up.

5. Is it possible to make these pooris on a stovetop?

Yes, you can deep fry them in oil! Heat oil over medium heat and fry until golden brown and puffed up.

6. What is the best way to reheat leftover pooris?

A dry skillet or air fryer works best. Just warm them up for a minute or two on each side.