Soft Poori recipe, easy soft poori recipe, simple fried puffed wheat bread
Making soft poori is not that hard, in fact making soft pooris are easier than making soft chapathis 🙂 See my post here on how to make soft chapathis at home.
For a long time I thought that making soft puffed up pooris is even more difficult than making soft chapathis at home, and chapathi making was not easy for me either.
Poori is the most common, basic and popular fried flatbread from the Indian subcontinent which is prepared without using yeast.
Bhatura is another very popular Indian flatbread which is deep fried as well, but its made mostly using all purpose flour and yeast.
Growing up in South India, dosa was more common in my home than chapathis though we love chapathis very much for dinner and breakfast. However I did want to learn tips to make soft chapathis also, since we love chapathis for dinner at least a few times every week.
With some practice, I found workarounds to make soft chapathis at home easily. And even then, I was thinking making pooris were more difficult than making chapathis at home.
Its only much later that I realized making soft poori is much easier than making chapathis as the cooking time for pooris is lesser than the cooking time for chapathis and also you do not have to rest the dough in advance, and also the rolling is way easier since the size of poori is smaller than that of chapathi.
If you follow the instructions and tips to make soft pooris, you can easily make delicious soft poori at home.
You can serve poori with any curry of your choice, though potato based side dishes are the most popular. Poori with potato with often known as poori masala.
Chana masala is also very popularly served with poori, chapathi, bhatura (Indian style fried flatbread with yeast) etc but you can use any curry that you like. You can also serve pooris with fresh yogurt or tomato onion raita or simple onion raita etc.
So here is how you can make simple, easy, delicious poori following this soft poori recipe.
Soft Poori Recipe Below
Soft Poori Recipe, How To Make Poori/Indian Style Puffed Bread
Preparing The Dough
- In a bowl, mix together the dry ingredients first - wheat flour (Indian atta flour), salt and sooji flour.
- Add the water and oil (its good if you can use warm or hot water), mix well with the flour and knead well to make a dough. If the dough is too sticky, you may add more wheat flour, but add little by little as needed to make the perfect dough. If the mixture is dry and in case you are unable to make the dough (this is very unlikely), you may add very little oil or water (few drops will be enough) and knead again to make the dough. If its turning too sticky, as I mentioned earlier, you will need to add more flour, little by little until you get the right consistency for the dough.
To Make The Poori
- Once you make the dough (no need of resting time for making poori unlike in case of chapathis), make very small sized balls out of the dough.
- Heat enough oil in a frying pan to make the pooris.
- Take one dough ball, slightly press with your palms to flatten it, dust with flour on both sides (using the extra flour that we have) and then roll it thinly using a rolling pin by keeping it over a clean, flat surface.
- Gently place the flattened dough in hot oil. Press the dough all over with a good quality spatula very gently without breaking the dough, as this helps with puffing of the poori. As the poori puffs up, use a spoon to pour some hot oil over the puffed top surface, which will help with the texture.
- As one side of the poori is cooked, gently flip and cook the other side too.
- Transfer the cooked poori to a serving dish or aluminium foil lined with paper towel, which will help absorb any excess oil it may have.
- Similarly cook all the pooris until the dough is all finished. Serve the poori hot with any of your favorite side dishes, some recommendations will be potato masala for poori, easy potato curry, chana masala (chole masala), tomato fry, onion tomato curry, onion fry etc along with some fresh yogurt or raita (salad with yogurt).
Some tips to puff up the pooriMake small balls and roll out thinly. As soon as you put the poori in hot oil, press with a wide spatula which will help with puffing. If you do not press immediately and if you do not press evenly all over, it may not puff up nicely, so press all over the poori carefully, gently (to avoid it breaking, if it breaks slightly its still fine but it may not puff up) and evenly as soon as you drop the poori in hot oil. Make sure to do the pressing immediately before it changes the color for best results, because as it changes color, its getting cooked and so the chances of puffing will reduce. The raw dough has the best chance to puff up before it gets cooked. Now as soon as the poori puffs up, use a spoon to pour little hot oil over the puffed up side (oil taken from the frying pan) which will also help with puffing up.
More Pictures From The Preparation Of Poori
The below picture shows the kneaded dough ready to be made into small balls and rolled to make pooris
The dough is divided into small balls and the first ball is rolled which will be fried to make poori
The poori got puffed up in the hot oil and the bottom side is getting cooked.
Poori is flipped and cooking the other side too!
Delicious hot pooris are ready to serve!
Hope you found this post on poori recipe helpful in making easy and delicious poori or Indian style puffed bread for breakfast, snack or dinner!