Authentic Poori Recipe- Whole Wheat, Semolina & Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Authentic Poori Recipe – Whole Wheat, Semolina & Kasuri Methi

Introduction

Oh, pooris! 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 slightly crisp. I remember the first time I tried making these myself – it was a bit of a learning curve, but so worth it! This recipe is my go-to, a blend of whole wheat, semolina, and a touch of kasuri methi that makes them extra flavorful and wholesome. You’ll absolutely love how easy they are to make, and the aroma while they’re frying is simply divine.

Why You’ll Love This Recipe

This isn’t just any poori recipe. It’s a little bit special. We’re using a combination of flours that gives a lovely texture – soft yet with a slight bite. The kasuri methi adds a beautiful, unique fragrance, and the spices… well, they just make everything better! Plus, it’s a relatively quick recipe, perfect for a weekend brunch or a festive occasion.

Ingredients

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

• 1 ½ cups Whole wheat flour (approx. 190g)
• ¼ cup Chickpea flour (besan) (approx. 45g)
• 1 ½ tbsp Semolina (rava/sooji) (approx. 15g)
• ½ tsp Turmeric powder (approx. 2.5g)
• 1 tsp Red chilli powder (approx. 5g)
• 1 tsp Coriander powder (approx. 5g)
• ½ tsp Carom seeds (ajwain) (approx. 2.5g)
• ¼ tsp Asafoetida (hing) (approx. 1g)
• 1 ½ tbsp Kasuri methi (dried fenugreek leaves) (approx. 8g)
• ½ tsp Sugar (approx. 2.5g)
• Salt to taste
• 2 tbsp Oil (for the dough) (approx. 30ml)
• Oil for deep frying
• As required Water (approx. ½ – ¾ cup)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine:

• Whole Wheat Flour (atta): Using whole wheat flour makes these pooris a bit healthier and gives them a lovely, slightly nutty flavor. You can find this at most Indian grocery stores, or even many regular supermarkets now.
• Semolina (rava/sooji): Don’t skip the semolina! It adds a wonderful texture and helps the pooris puff up beautifully.
• Kasuri Methi: This is a game-changer. It has a unique, slightly bitter aroma that elevates the flavor of the pooris. Crush it between your palms before adding it to release its fragrance. My grandmother always used kasuri methi, and I think it’s what made her pooris so special.
• Asafoetida (hing): This might seem like an unusual ingredient, but it adds a subtle savory depth. It also aids digestion – a little bonus! A little goes a long way, so don’t overdo it. If you’re not familiar with it, it has a pungent smell in its raw form, but mellows out beautifully when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the whole wheat flour, chickpea flour, semolina, turmeric powder, red chilli powder, coriander powder, carom seeds, asafoetida, kasuri methi, sugar, and salt. Mix everything well.
2. Add the 2 tablespoons of oil to the flour mixture. Rub it in with your fingertips until the mixture resembles breadcrumbs. This is a key step for flaky pooris!
3. Gradually add water, a little at a time, and knead into a firm, smooth dough. It shouldn’t be sticky.
4. Cover the dough and let it rest for at least 20 minutes. This allows the gluten to relax, making the pooris easier to roll and puff up.
5. Divide the dough into 15 equal balls.
6. Lightly oil a clean surface. Roll each ball into a 4-inch round (about ¼-inch thick). Try to keep the circles as even as possible.
7. Heat oil in a kadhai (deep frying pan) over medium-high heat. The oil should be hot enough that a tiny piece of dough dropped in sizzles and rises to the surface immediately.
8. Gently slide a rolled poori into the hot oil. Using a slotted spoon or ladle, gently press the poori in the center. This encourages it to puff up.
9. Flip the poori and cook until golden brown on both sides.
10. Drain the pooris on paper towels to remove excess oil.
11. Serve warm with your favorite side dishes!

Expert Tips

• Oil Temperature is Key: Seriously, this is the most important part. If the oil isn’t hot enough, the pooris will absorb too much oil and won’t puff up.
• Don’t Overknead: Overkneading can make the pooris tough.
• Roll Evenly: Try to roll the pooris to a uniform thickness for even cooking.
• Press Gently: Don’t press too hard when frying, or you’ll deflate the poori.

Variations

• Vegan Adaptation: Simply use a neutral-flavored oil instead of ghee in the dough.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for Indian breads. The texture will be slightly different, but still delicious!
• Spice Level Adjustment: Adjust the amount of red chilli powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: During Holi, I sometimes add a tiny bit of food coloring to the dough for a festive touch. For Diwali, I like to serve these with a special sweet chutney.

Serving Suggestions

Pooris are best enjoyed fresh and warm! They pair perfectly with:

• Potato curry (aloo sabzi)
• Chana masala (chickpea curry)
• Pickle (achar)
• Raita (yogurt dip)
• A simple onion and tomato salad

Storage Instructions

Pooris are best eaten immediately. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. They will lose some of their crispness, but you can reheat them briefly in a tawa or oven to restore some of the texture.

FAQs

1. What type of oil is best for frying pooris to achieve the perfect puff?
   Neutral oils with a high smoke point, like sunflower oil, vegetable oil, or canola oil, work best.
2. Can I make the dough for pooris ahead of time? If so, how should I store it?
   Yes, you can! Make the dough and store it in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before rolling.
3. My pooris aren’t puffing up – what could be the reason?
   The most common reasons are: the oil isn’t hot enough, the dough is too soft, or you’re not pressing gently enough while frying.
4. What is asafoetida (hing) and why is it used in this recipe?
   Asafoetida is a resin with a pungent smell that adds a savory depth to the pooris. It also aids digestion.
5. Can I use all-purpose flour instead of whole wheat flour? How will it affect the texture?
   You can, but the pooris will be softer and less flavorful. They might also absorb more oil.