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how to make poori

How to Make Poori

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author Priya Shiva


  • Whole wheat flour - 2 cups
  • Warm water - 1
  • Salt - 1/2 tsp
  • Idhayam Mantra Groundnut oil for deep frying


  1. Add flour and salt in a bowl.Gradually add water or milk to the flour and knead to make a stiff dough.

  2. Add 1 tsp oil and knead again. Set it aside for 15 minutes.

  3. Make a small ball of the dough and roll using a rolling pin. You can use little oil or dry flour to roll the dough smoothly.

  4. Heat oil in a frying pan. To check if the oil is warm, drop a small piece of dough into the oil. If it comes on top immediately, the oil is warm for frying.

  5. Keep the flame on high flame and slide the flattened dough into the oil carefully. You have to keep regulating the flame to make sure oil doesn't get too hot.

  6. Press down lightly on the pooris as it fries to help it puff up. Once pooris turn golden brown, put them on a strainer or a paper tissue to drain excess oil. 

Recipe Notes

  • If you like crispy version of pooris, add little rava/Semolina while preparing the dough.
  • The dough should be little stiff than a normal dough which we use for making chappati so that the we use less amount of wheat flour for dusting while rolling out the pooris.
  • Use milk in place of water for softer version.