Poori Recipe-How to make Puffy & Soft Poori/Puri

Full video on how to make Puffy poori at home with tips and tricks. Please check this link for detailed poori recipe with step by step pictures.

Full recipe with tips and tricks is also shared in the description below.
Note : Please enable CC option to see the subtitles for the first few frames. Sorry for the yellow font. I am unable to add voice over for this video.

INGREDIENTS (1 cup = 250ml )
For poori dough
Wheat flour/atta - 1 cup
Melted ghee - 1/2 tsp
Coarse sooji/rava/semolina - 1/2 tsp ( Use Upma rava, Do not use fine rava/ chiroti)
Sugar – A pinch ( optional)
Salt - as needed
Water - as needed ( I used around 1/3 cup)
Cooking oil - to deep fry (I used Refined oil)

METHOD - HOW TO MAKE POORI
In a wide bowl, take the flour. Add salt, a pinch of sugar (optional), rava , ghee and mix well to make a crumbly mixture. Add water gradually and make the dough. Dough should not be sticky, wet or too soft like chapati dough. It should be smooth and stiff but not hard.

I used around 1/3 cup plus 1 to 2 tbsp of water. It may vary based on the flour you use. Keep this as reference. Initially you may feel the dough little bit hard. Knead well in between your palms for few minutes. It will become smooth and soft. Do not allow the dough to sit for long time. Start rolling.
Make small lemon sized balls. Dust the balls in flour and make small sized poori of palm size. Use less flour for dusting. The thickness should be medium, not too thin like chapati. If you make it thin, puris won’t puff up. Arrange the pooris in a paper or a greased plate without overlapping each other.

Heat oil to deep fry. To check the right temperature of oil, put a small piece of dough. It will rise immediately at the same time it should not be browned. This is the perfect heating of oil. Immediately slide the poori and after a second, press it with a slotted ladle. It will puff up well. Flip it carefully and allow it to cook for few seconds till the bubbles cease. Remove and lower the flame till you drop the next poori. Drain in a tissue paper. Keep the flame high and repeat the same for remaining pooris.

POINTS TO NOTE
Addition of ghee keeps the poori soft and gives a nice flavour. But do not add more than the mentioned quantity.
Adding sooji/rava/semolina is to maintain crispness.The puffed poori won’t break till you break it with your hands.Some people soak the rava in little water before adding. If you add more quantity of rava, it would be good. But it is not necessary here as we are adding negligible quantity. U can also omit rava and try. It is completely optional.
Adding a pinch of sugar gives a nice golden color to the poori. But it is optional to use.
Dough consistency is more important. If you make it too hard or sticky, poori will be too hard. If the dough is too soft , poori will become very soft.
If you feel , you have added very less water and the dough is too tight, beat the dough well for few minutes. It will become soft.Then make pooris. It will come out well.
Do not rest the dough. Make puris immediately else it will drink more oil.
Always use less flour for dusting else the dusted flour will spoil the oil and will be settled as sediments. So dust only once. U can apply oil on the rolling board and make pooris.
Thickness should be medium i.e. slightly thicker than chapati and it should be even else poori will puff only in some places where it is thick. Make sure there are no holes while you roll. Pooris won’t puff up if there is a hole.
Right temperature of oil is more important. Never allow it to fume or smoke. Poori will turn dark brown in color. Check the oil as mentioned above and proceed.
After you make 2 –3 puri, adjust the flame, check the oil temperature again & fry the pooris. If the oil is too hot, switch off the flame for few minutes to reduce the heat. Else add some more fresh oil to reduce the heat. By doing this way, you can make pooris of even color till the end.

Thanks for watching. Please subscribe this channel for more videos !

[sandrathomas]

Thank you the recipie after trying all other poori recipies of other channel...
But this was a successful one...thank you so much

[hephzibahkurienthomas]

Thank you so much..always used to wonder why my poori was not fluffing up..your tips helped...

[johnvarricattmary]

Today I tried your poori recipe, it was so puffy n perfect. I’ve been trying a different recipes but never achieved puffiness which stays for few mins. With your recipe, tips and tricks I achieved it. Thanks a lot for sharing.

[tonytawny]

Perfect poori recipe. The thickness you showed is essential and they worked out great. We had them with channa and lamb curry - great.

[flisaldanha]

I used this recipe to make my very first pooris right from scratch. It was super simple and helpful for a beginner like me. This recipe includes all the important points to keep in mind while making pooris. That way there is very less scope for a mistake.

[bzeeb]

Yesterday I tried your puri. It came out so perfect. Thankyou so much. Mine always use to be little hard and break like papad. Glad came across your recipe.

[lalitavedula]

I swear after 20 years of cooking 😀I could make perfect pooris by watching your video … thank you so much 😊🙏🙏

[subhaviswanathan]

Maam. I was always afraid to make puri. With ur tips I finally made n loved it. Thank u sooo much for the tips maam. Mikka nandri.

[rhearebello]

This is the first time I made Puris and it turned out to be perfect 😍

[ankuribora]

I have tried Ma'am n it has come out completely and it is perfectly puffy poori for sharing the tricks of puffy poori 🙏

[pelineO]

Greetings from Singapore. Thank you for the recipe, tried it tonight and came out great - light and puffy and delicious. I used unsalted butter, no sugar, and some salt - so good we decided to have it again tomorrow with fish curry!

[beenajojo]

Just now I made it using Ashirvad atta which I got from the Indian store and added corn grits instead of Rava, it came out very well...and we have the potato kurma...So perfect and so delicious...Thank you🙏

[prajeethapraba]

Tq sis, ur poori recipes turns well and I added grated carrots, tq so much, my family loved it and ots soft

[kavitajain]

Genuinely successful with this recipe - simple but so delicious. Thank you very much for sharing

[dreamlara]

Thanks for sharing this video, I'll try now follow your method. staysafe

[margaretdesilva]

Thank you so much I followed the same and it came out excellent. So soft and puffy first time mine came like puri if not I get papadam 🤣🤣🤣. Thanks for your 2 min video as I like yo watch less time cooking videos I hate the 15 min videos

[shaheroselalji]

Your written instructions and tips are very helpful. I tried your recipe and my puris turned out excellent. Thank you for sharing the recipe.

[subhaviswanathan]

Maam perfect puris. Amazing tips u have given..thanks lot maam.

[akshayaa]

I tried this puri
It was so puffy and tasty
Tqq u soo much for uploading this video 🥰🤩👍👍

[mansheenbali]

Just the right way to do it. Watched your Puri recipe once and just made a perfect one right away. 💕