Last Updated on 2 months by Neha Deshmukh

Authentic Poori Recipe – Fluffy Indian Fried Bread with Ghee

Introduction

Oh, poori. Just the word conjures up memories of festive mornings and happy family breakfasts! These fluffy, golden-brown fried breads are a staple in Indian households, and for good reason. They’re incredibly satisfying, surprisingly simple to make (once you get the hang of it!), and just… well, joyful. I remember the first time I tried making poori – it was a bit of a disaster, honestly! But with a little practice, and my nani’s (grandmother’s) tips, I finally cracked the code. And now, I’m so excited to share my version with you. You’ll love this recipe!

Why You’ll Love This Recipe

This poori recipe isn’t just about getting fluffy bread. It’s about recreating a little piece of Indian comfort food in your own kitchen. It’s about the satisfying puff, the delicate texture, and the rich flavor of ghee. Plus, it’s a relatively quick recipe – perfect for a weekend brunch or a special occasion. It serves 6, takes about 10 minutes to cook, and around 35 minutes of prep time. It’s a medium difficulty recipe, but don’t let that scare you! I’ll walk you through every step.

Ingredients

Here’s what you’ll need to make these delightful pooris:

• 2 cups chapati flour (approx. 240g)
• 0.5 tsp salt (approx. 2.5g)
• 1.5 tsp ghee (approx. 7.5g)
• 0.75 cup water (approx. 180ml)
• 3 cups oil for frying (approx. 720ml)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Chapati Flour: Understanding the Best Type

Chapati flour, also known as atta, is a whole wheat flour specifically milled for Indian breads. It has a coarser texture than all-purpose flour, which helps create that lovely, slightly chewy texture in pooris. You can find it at most Indian grocery stores, or online.

Ghee: The Importance of Quality and Flavor

Ghee is clarified butter, and it’s essential for authentic poori. It adds a beautiful richness and flavor that you just can’t replicate with oil. Use a good quality ghee – the flavor really shines through.

Oil for Frying: Choosing the Right Oil for Authentic Taste

Traditionally, vegetable oil or sunflower oil is used for frying poori. You want an oil with a high smoke point. Avoid olive oil, as it doesn’t handle high heat well.

Water Temperature: Impact on Dough Texture

Using room temperature water is best. Too cold, and the dough will be tough. Too warm, and it might become sticky.

Salt: Enhancing the Flavor Profile

Don’t skip the salt! It balances the flavors and enhances the overall taste of the poori.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, combine the chapati flour and salt.
2. Now, add the ghee. This is where things get fun! Use your fingertips to rub the ghee into the flour until it resembles breadcrumbs. This step is crucial for flaky, soft pooris.
3. Gradually add the water, a little at a time, mixing until a medium-firm dough forms. Don’t add all the water at once – you might not need it all!
4. Once the dough comes together, coat it with the remaining ghee. This keeps it soft and prevents it from drying out.
5. Cover the dough and let it rest for at least 15-30 minutes. This is so important – it allows the gluten to relax, resulting in softer pooris.
6. Divide the dough into 24 equal balls.
7. Flatten each ball into a small puck, then roll it out into a 3.5-inch (approx. 9cm) circle. Don’t worry about making them perfect!
8. Heat the oil in a deep frying pan or wok over medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough into it – it should rise to the surface immediately.
9. Gently slide one poori into the hot oil. Using a slotted spoon (or spider skimmer – more on that later!), gently press down on the poori. This encourages it to puff up.
10. Fry for 10-15 seconds on each side, until golden brown and puffed.
11. Remove the poori from the oil and drain on paper towels.
12. Repeat with the remaining dough.
13. Serve immediately and enjoy!

Expert Tips

Want to take your poori game to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Puff: Oil Temperature & Technique

Oil temperature is everything. Too low, and the pooris will be soggy. Too high, and they’ll burn. Aim for 375-400°F (190-205°C). The gentle pressing with the skimmer is also key.

Kneading the Dough: The Key to Soft Puris

While this recipe doesn’t require extensive kneading, ensuring the ghee is well incorporated into the flour is vital. This creates layers that contribute to the puffiness.

Resting the Dough: Why It’s Crucial

Seriously, don’t skip the resting time! It makes a world of difference.

Frying Technique: Mastering the Spider Skimmer

A spider skimmer (a slotted spoon with a wide, mesh basket) is your best friend when making poori. It allows you to gently press and flip the pooris without breaking them.

Preventing Soggy Puris: Proper Draining

Drain the fried pooris on paper towels to remove excess oil.

Variations

Want to switch things up? Here are a few fun variations:

Vegan Poori Adaptation

Substitute the ghee with a neutral-flavored oil like sunflower or canola oil.

Gluten-Free Poori Adaptation (Using Alternative Flours)

Experiment with gluten-free flour blends. A mix of rice flour, potato starch, and tapioca starch can work well, but you may need to adjust the water quantity.

Spice Level Variation: Adding a Pinch of Chili

Add a pinch of chili powder to the dough for a little kick! My friend, Priya, loves adding a tiny bit of lal mirch (red chili powder) to hers.

Festival Adaptations: Poori for Special Occasions (Holi, Diwali)

During festivals like Holi and Diwali, pooris are often served with special dishes like chole (chickpea curry) or halwa (sweet pudding).

Whole Wheat Poori Variation

Use 100% whole wheat flour for a healthier version. You might need to add a little extra water to achieve the right dough consistency.

Serving Suggestions

Poori is best served hot, straight from the fryer! It pairs perfectly with:

• Chole (chickpea curry)
• Aloo sabzi (potato curry)
• Bhaji (vegetable curry)
• Raita (yogurt dip)
• Sweet dishes like jalebi or gulab jamun

Storage Instructions

Pooris are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for up to a day. They will lose some of their puffiness, but you can reheat them briefly in a skillet or oven to crisp them up.

FAQs

Got questions? I’ve got answers!

What type of flour is best for making poori?

Chapati flour (atta) is the traditional choice. It gives pooris the best texture.

How do I know if the oil is hot enough for frying poori?

Drop a tiny piece of dough into the oil – it should rise immediately.

Why are my pooris not puffing up?

The oil might not be hot enough, or the dough might not have rested long enough. Also, make sure you’re gently pressing down on the poori with the skimmer while frying.

Can I make the dough ahead of time?

Yes, you can make the dough a few hours ahead of time. Just keep it covered and refrigerated.

What is the best way to store leftover poori?

Store in an airtight container at room temperature for up to a day.

How can I adjust the recipe for a larger or smaller batch?

You can easily double or halve the recipe. Just make sure to adjust the cooking time accordingly.