Whole Wheat Poori Recipe – Authentic Indian Fried Bread

Last Updated on 2 months by Neha Deshmukh

Whole Wheat Poori Recipe – Authentic Indian Fried Bread

Hey everyone! If you’ve ever craved that light, fluffy, and utterly satisfying Indian fried bread – poori – then you’re in the right place. I remember the first time I tried making poori; it was a bit of a disaster, honestly! But with a little practice (and a lot of help from my grandmother’s recipe), I finally cracked the code. And now, I’m so excited to share my foolproof whole wheat poori recipe with you. It’s perfect for a weekend brunch, a festive celebration, or just when you need a little comfort food.

Why You’ll Love This Recipe

This isn’t just any poori recipe. We’re making it with whole wheat flour, which adds a lovely nutty flavour and a bit more goodness to this classic treat. It’s surprisingly easy to make, even if you’ve never fried anything before. Plus, the feeling of a perfectly puffed-up poori is seriously rewarding! Trust me, once you make these, you’ll be hooked.

Ingredients

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

• 1 cup whole wheat flour (approx. 120g)
• 0.5 tsp salt (approx. 2.5g)
• 1 tsp ghee (approx. 5g)
• As needed oil for deep frying (approx. 500ml – 750ml)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality whole wheat flour (atta) is key. It gives the pooris a lovely texture and flavour. Don’t skimp on the ghee either! It adds a richness that’s just essential for that authentic taste.

Now, about the oil. Traditionally, many families in North India use mustard oil for frying pooris – it gives a wonderfully pungent flavour. However, vegetable oil or sunflower oil work perfectly well too, especially if you prefer a milder taste. Just make sure it has a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, mix together the whole wheat flour and salt. Then, add the ghee. Use your fingertips to rub the ghee into the flour until it resembles breadcrumbs. This is a crucial step – it helps create flaky layers.
2. Now, gradually add water, a little at a time, and start bringing the dough together. You want a stiff, smooth dough – not sticky at all. Knead for about 5-7 minutes until it’s nice and elastic.
3. Divide the dough into equal-sized balls – about 8-10, depending on how big you want your pooris. Roll each ball into a 4-inch circle (around 10cm). Don’t worry about making them perfectly round! Dust with a tiny bit of flour to prevent sticking, but use as little as possible.
4. Heat the oil in a kadai or deep frying pan over medium-high heat. To test if the oil is ready, drop a tiny piece of dough into it. It should rise to the surface immediately without burning.
5. Gently slide a rolled poori into the hot oil. Now, here’s the trick: gently press down on the poori with a slotted spoon. This encourages it to puff up. Fry until golden brown on both sides, flipping once.
6. Remove the poori from the oil and drain on a colander lined with paper towels. Serve immediately!

Expert Tips

Want to make sure your pooris turn out perfect every time? Here are a few of my go-to tips:

• The Puff: The key to a puffy poori is the right dough consistency and oil temperature. Don’t add too much water to the dough, and make sure the oil is hot enough.
• Dough Consistency: If the dough is too soft, the pooris won’t puff up. If it’s too hard, they’ll be tough. Aim for a firm, smooth dough.
• Oil Temperature: If the oil isn’t hot enough, the pooris will absorb too much oil. If it’s too hot, they’ll burn.
• Preventing Oiliness: Don’t overcrowd the kadai. Fry the pooris in batches to maintain the oil temperature.

Variations

Feeling creative? Here are a few ways to spice things up:

• Vegan Poori: Simply substitute the ghee with an equal amount of vegetable oil or coconut oil.
• Gluten-Free Poori: Experiment with gluten-free flour blends. A mix of rice flour, potato starch, and tapioca flour often works well.
• Spice Level: Add a pinch of red chilli powder or a sprinkle of cumin seeds to the dough for a little extra flavour. My friend, Priya, loves adding a tiny bit of asafoetida (hing) to her dough – it adds a lovely savoury note.
• Festival Adaptations: Pooris are a staple during festivals like Diwali and Holi. You can serve them with special festive dishes like shrikhand or gujiya.

Serving Suggestions

Pooris are best enjoyed hot off the frying pan! Here are some of my favourite pairings:

• Potato Masala (Aloo Sabzi) – a classic combination!
• Chana Masala – a flavourful chickpea curry.
• Aloo Sabzi – a simple potato dish.
• Raita – a cooling yogurt dip.
• Any Indian vegetable curry!

Storage Instructions

Leftover pooris? Don’t worry! They can be stored in an airtight container at room temperature for a day or two. To maintain crispness, spread them out on a paper towel-lined plate. You can also reheat them briefly in a hot tawa or frying pan.

FAQs

Let’s tackle some common questions:

1. What type of flour is best for making pooris?

Whole wheat flour (atta) is traditional and gives the best flavour and texture.

2. Why are my pooris not puffing up?

This is usually due to the dough being too soft, the oil not being hot enough, or not pressing gently with the slotted spoon.

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

Yes, you can! Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 2 days. Bring it to room temperature before rolling.

4. What is the ideal oil temperature for frying pooris?

Medium-high heat. Test it by dropping a tiny piece of dough – it should rise immediately.

5. How can I make healthier pooris?

Using whole wheat flour is a great start! You can also reduce the amount of ghee slightly.

6. Can I use a different type of fat instead of ghee?

Yes, you can use vegetable oil or coconut oil, but ghee adds a unique flavour.

Enjoy making these delicious whole wheat pooris! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!