Authentic Wheat Flour Poori Recipe – Quick Indian Fried Bread

Last Updated on 6 months ago by Neha Deshmukh

Authentic Wheat Flour Poori Recipe – Quick Indian Fried Bread

Hey everyone! If you’re craving something warm, comforting, and utterly delicious, you’ve come to the right place. Today, I’m sharing my go-to recipe for Wheat Flour Poori – those fluffy, golden-brown Indian fried breads that just melt in your mouth. I remember the first time I tried making these… let’s just say it was a learning experience! But trust me, with a little practice, you’ll be whipping up perfect pooris in no time.

Why You’ll Love This Recipe

Poori is more than just a breakfast item; it’s a feeling. It’s the joy of a weekend brunch, the comfort of a familiar taste, and the satisfaction of making something truly special from scratch. This recipe is quick, relatively easy, and delivers that authentic poori flavor and texture we all adore. Plus, who doesn’t love a little bit of deep-fried goodness now and then?

Ingredients

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

• 1 cup wheat flour (atta)
• 0.5 teaspoon fine rava (semolina)
• Salt to taste
• Water as needed
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Using the right wheat flour is key. I recommend using a good quality whole wheat flour (atta) – the kind used for making chapatis works beautifully.

Now, about that rava… don’t skip it! The fine rava (semolina) is what gives the pooris that lovely, slightly crispy texture. It helps them puff up beautifully and stay light and airy. You can find fine rava at most Indian grocery stores. If you absolutely can’t find it, you can use a very finely ground sooji, but the texture might be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, combine the wheat flour, rava, and salt.
2. Now, slowly add water, a little at a time, and start kneading. You want a stiff dough – definitely stiffer than you’d use for chapatis. Keep kneading for about 5-7 minutes until it’s smooth and elastic.
3. Once your dough is ready, divide it into lemon-sized balls. About 7 should come from this quantity.
4. Take one ball and roll it out into a 4-inch circle. Don’t worry about making it perfect! Just aim for an even thickness – slightly thicker than a chapati.
5. Heat oil in a kadai (or a deep frying pan) over medium-high heat. The oil should be hot enough that a tiny piece of dough dropped in sizzles and rises immediately.
6. Gently slide the rolled poori into the hot oil. Now, here’s the trick: gently press the center of the poori with a slotted spatula. This helps it puff up!
7. Fry both sides until golden brown and crispy. This usually takes just a minute or two per side.
8. Remove the poori and drain it on paper towels to remove any excess oil.
9. Repeat with the remaining dough balls.

Expert Tips

• Hot Oil is Key: Seriously, don’t skimp on the heat! If the oil isn’t hot enough, the pooris will absorb too much oil and become soggy.
• Don’t Overknead: Overkneading can make the pooris tough.
• Roll Evenly: Try to roll the pooris to an even thickness so they puff up uniformly.
• Press Gently: A gentle press with the spatula is all you need to encourage puffing. Don’t press too hard!

Variations

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

• Vegan Adaptation: Simply use only oil for frying – this recipe is naturally vegan otherwise!
• Gluten-Free Adaptation: This one’s a bit trickier, but you can experiment with a gluten-free flour blend. A mix of rice flour, potato starch, and tapioca starch might work well, but you may need to adjust the water quantity.
• Spice Level: Add a pinch of chili powder to the dough for a little kick! My friend, Priya, loves adding a dash of turmeric too for a beautiful color.
• Festival Adaptations: Pooris are a staple during festive breakfasts and brunch, especially during Diwali and Holi. They’re often served with a variety of festive dishes.

Serving Suggestions

Poori is best served immediately while it’s still warm and fluffy. Traditionally, it’s paired with:

• Aloo Masala (potato curry) – a classic!
• Chole Masala (chickpea curry) – another favorite.
• Bhaji (vegetable curry)
• Raita (yogurt dip) – for a cooling contrast.
• A simple pickle – adds a tangy punch.

Storage Instructions

Honestly, pooris are best enjoyed fresh. They tend to lose their fluffiness as they sit. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. Reheat them in a dry tawa (griddle) or oven to crisp them up a bit.

FAQs

Let’s answer some common questions:

• What type of wheat flour is best for making poori? A good quality whole wheat flour (atta) is ideal.
• How do I prevent pooris from becoming oily? Make sure the oil is hot enough and don’t overcrowd the kadai.
• Can I make the dough ahead of time? Yes, you can! Just cover the dough with a damp cloth and let it rest for up to 2 hours.
• What is the role of rava in poori making? Rava adds a lovely texture and helps the pooris puff up.
• What can I serve with poori besides aloo masala? So many things! Chole masala, bhaji, raita, or even a simple pickle are all great options.

Enjoy making (and eating!) these delicious pooris. Let me know how they turn out in the comments below!