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soft poori recipe indian style

Soft Poori (Halwa Puri) Deep Fried Flatbread

Poori or puri is a basic fried bread from India and it is one of the most popular Indian foods which can be enjoyed for breakfast, snack, dinner and also as street food (used in chat foods which is popular in India). You can make soft and puffed up pooris easily at home if you follow the instructions and tips from this soft poori recipe.
Course Breakfast, Side Dish, Snack
Cuisine Indian
Keyword halwa poori, halwa puri, how to make halwa puri for breakfast, poori recipe, puri food, soft poori, soft puri recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 poori
Calories 99kcal


  • 2 cups wheat atta flour (may need a little more as you knead)
  • salt as needed
  • 3 tablespoons sooji flour
  • 1 cup water (adjust as needed)
  • 1 to 2 tablespoons oil
  • extra flour for dusting


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) and also halwa if you like halwa puri.


Some tips to puff up the poori

Make 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.


Calories: 99kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg