Poori is one the most favorite foods for the kids, and it is usually packed for lunch or served hot when they return home after school. Poori and potato masala is the delicious pair enjoyed by all young or old. Poori also goes well with simple tomato curry, chickpeas masala, or dal

img_4785-scaled Poori
Poori with potato masala

Poori is usually prepared with plain flour or wheat flour, and we can add any pureed vegetable or greens, cheese, or spice powders into the dough to enhance the flavor or color.

img_9474-scaled Poori
Cheese poori & palak poori with dal

First let us look into the recipe for our regular poori and you can also find the recipes for cheese poori & palak poori at the end.

img_9170 Poori
Wheat Poori

Cooking Time : 20 min

Yields: 20 poori


  1. Whole wheat flour – 1 and 1/2 cup (300 g)
  2. Water – 1/2 cup (100 ml)
  3. Salt – 1/2 tsp
  4. Oil for deep frying – 400  to 500 ml
img_47641 Poori

Poori making:

  • Mix wheat flour with salt, add water and knead them into a hard dough.
  • Divide dough into 20 medium sized balls and grease them with oil.
  • Roll each ball into a thick circle using roller pin and cut into a neat circle using a lid.
  • Heat oil in a pan in high flame until its temperature reaches 225 deg Celcius.
  • Now reduce the flame and slide poori slowly into oil and fry in medium flame.
  • When the bottom turns golden, flip to other side.
  • When both sides are fried, reduce the flame & remove poori from oil.
  • Place it on tissue towel to drain excessive oil.
  • Similarly make all poori adjusting the temperature between 200 & 225 deg Celcius.
  • Serve hot puffy poori with potato masala.
  • img_9178-scaled Poori
  • img_9180-scaled Poori
  • img_9181-scaled Poori
  • img_9182-scaled Poori
  • img_9183-scaled Poori
  • img_9184-scaled Poori
  • img_9185-scaled Poori
  • img_9186-scaled Poori
  • img_9187-scaled Poori
  • img_9188-scaled Poori
  • img_9189-scaled Poori
  • img_9192-scaled Poori

Poori making tips:

  • While rolling poori, grease dough with oil rather than dusting it with flour. If you dust with flour, it clouds the oil and you would notice the burnt flour particles on top of the poori.
  • Water & flour ratio (1:3) and oil temperature are important for making crispy fluffy poori.
  • If the dough is hard (ie. made with less water) the poori will be firm & fluffy.
  • It is better to fry poori immediately after kneading, else the dough will become soft. It is useful for making chapathi but not for making poori.

Similarly we can prepare cheese poori and palak poori and you may refer to the images below that are self explanatory:

Cheese Poori


img_9442 Poori
Cheese Poori ingredients

How to make cheese poori:

  • img_9443-scaled Poori
  • img_9447-scaled Poori
  • img_9448-scaled Poori
  • img_9449-scaled Poori
  • img_9450-scaled Poori
  • img_9454-scaled Poori
  • img_9465-scaled Poori
  • img_9466-scaled Poori
  • img_9483-scaled Poori

Palak Poori


img_9451 Poori
Palak Poori ingredients

How to make palak poori:

First we have to steam the chopped palak leaves & green chilli (or you can microwave for 2 min) and blend well without adding water. If your palak puree is watery, reduce the water accordingly while kneading the dough.

  • img_9455-scaled Poori
  • img_9458-scaled Poori
  • img_9459-scaled Poori
  • img_9461-scaled Poori
  • img_9462-scaled Poori
  • img_9463-scaled Poori
  • img_9467-scaled Poori
  • img_9469-scaled Poori
  • img_9485-scaled Poori

12 comments on “PooriAdd yours →

Comments are closed. You can not add new comments.

  1. cheese puri and palak puri is something I never tried before, will keep that in mind when I think of variation next time.wonderful share Megala!

  2. Shall we use the flour once kneaded or wait for specified time ?

    1. It is better to use the dough immediately else it becomes soft and poori absorbs more oil. If the dough is hard we will get firm poori with less oil absorption.
      By the way, thanks for stopping by!

error: Content is protected !!