Easy Poori Recipe for Fluffy Bread

There’s nothing quite like biting into a warm, fluffy poori straight from the pan! This beloved Indian fried bread is crispy on the outside, soft on the inside, and perfect with curries, chutneys, or even a sprinkle of sugar. Whether you’re a beginner or just looking for a foolproof method, this easy poori recipe guarantees golden, puffy results every time. Plus, it’s made with just a few pantry staples—no fancy ingredients needed!

Poori (or puri) has been a staple in Indian cuisine for centuries, often served during festivals, special occasions, or as a comforting breakfast. While deep-frying might sound intimidating, this recipe breaks it down into simple steps. And don’t worry—we’ll share pro tips to keep your pooris from turning oily or flat.

Why You’ll Love This Recipe

Quick & easy: Ready in under 30 minutes.
Versatile: Pairs with both savory and sweet dishes.
Budget-friendly: Uses basic flour, water, and oil.
Kid-approved: A hit with all ages!

Easy Poori Recipe for Fluffy Bread

Ingredients

2 cups whole wheat flour (atta) (substitute: all-purpose flour)
1 tbsp semolina (sooji) (optional, for crispness)
1 tsp salt (adjust to taste)
1 tbsp oil or ghee (for dough)
¾ cup water (adjust as needed)
Oil for deep frying (vegetable, sunflower, or peanut oil)

Substitutions Table

Ingredient	Substitute
Whole wheat flour	All-purpose flour or half whole wheat + half all-purpose
Semolina	Omit or replace with 1 tbsp rice flour
Ghee	Any neutral oil

Step-by-Step Instructions

Make the dough: In a large bowl, mix flour, semolina, and salt. Add 1 tbsp oil and rub it into the flour. Gradually add water and knead for 5–7 minutes until smooth and firm. Cover with a damp cloth and rest for 15 minutes.
Shape the pooris: Divide the dough into 12 equal balls. Roll each into a smooth ball, then flatten slightly. Dust with flour and roll into 4-inch circles (not too thin, or they won’t puff).
Heat the oil: Fill a deep pan with 2 inches of oil. Heat on medium until a small dough piece sizzles immediately (about 350°F/175°C).
Fry the pooris: Gently slide one poori into the oil. Press lightly with a slotted spoon—it should puff within seconds. Flip once, fry for 10–15 seconds until golden, then drain on paper towels.
Serve hot: Enjoy immediately with aloo sabzi, chana masala, or yogurt!

Time & Servings

Prep time: 15 minutes
Rest time: 15 minutes
Cook time: 10 minutes
Total time: 40 minutes
Servings: 12 pooris

Nutrition Info (per poori)

Calories	Carbs	Fat	Protein
90 kcal	12g	4g	2g

Pro Tips for Perfect Pooris

Knead well: A stiff dough prevents oily pooris.
Oil temperature: Too hot = burns; too cool = soggy. Test with a dough scrap!
Roll evenly: Uneven thickness = partial puffing.
Don’t overcrowd: Fry one poori at a time.
No leftovers: Pooris taste best fresh. Reheat in an air fryer if needed.

FAQs

Why didn’t my pooris puff?

The oil wasn’t hot enough, the dough was too dry/thin, or the pooris were rolled unevenly. Always rest the dough and check oil temperature!

Can I bake pooris instead of frying?

Traditional pooris need frying to puff, but you can try brushing rolled dough with oil and baking at 400°F (200°C) for a crisp texture (they won’t puff as much).

How do I store leftover pooris?

Keep in an airtight container for 1 day. Reheat in a toaster or air fryer for 1–2 minutes to crisp up.

Now you’re ready to make restaurant-style pooris at home! Tag us in your photos—we’d love to see your fluffy creations. Happy cooking!