An overhead shot of pooris served with Aloo sabzi (Potato curry)


Poori is a deep fried Indian bread commonly consumed as breakfast or sometimes as a meal accompanied by Aloo Subzi (Potato gravy). Here’s a fail-proof recipe to make those puffed up pooris that we all love!
Course Brunch
Cuisine Indian
Keyword puffy, soft
Method Stovetop
Diet Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 pooris
Calories 107kcal
Author Anushree Shetty


  • 1 -1/2 cups of wheat flour
  • 1/2 - 3/4 cup water
  • 1/4 teaspoon of salt
  • 2 tablespoons oil + 1 teaspoon oil
  • Additional oil for deep frying depending on the size of your pan


Making the dough

  • In a large bowl combine wheat flour, 2 tablespoons of oil and salt. Add water to the dough, few spoonfuls at a time and knead well to make a firm dough. Add one teaspoon of oil to the dough and knead again.
  • Cover and set the dough aside for 30 minutes.
  • Once rested, knead the dough again and divide into approximately 20 pieces. Make them into balls.
  • Heat oil in a deep kadhai or wok kept on high heat. Meanwhile, start working on rolling out the Pooris as the oil heats.

Rolling out Pooris

  • Flatten the ball and roll out each ball into a circular shape using a rolling pin.
  • Transfer the rolled out Poori onto a plate greased with oil.
  • Make sure you don't roll more than 5-6 pooris at a time to prevent them from drying. [Note: Do not use flour to roll out the pooris if they are sticking to the board, dab the dough ball with oil to help with the rolling]

Frying the Pooris

  • Drop a small piece of the dough in the oil. If it rises up immediately, the oil is ready.
  • Slowly slide the Poori in the oil and it will immediately start to puff up (If it does not, pour the hot oil from the wok/kadhai on top of the Poori using a slotted spoon).
  • Fry them for 10 seconds or so and flip them to the other side. Let it cook for about 10 seconds and then drain the poori off the excess oil using a slotted spoon.
  • Transfer the Poori onto a plate lined with paper towels to absorb any excess oil.
  • Repeat the process for the remaining Pooris and serve them hot with Shrikhand or an accompaniment of your choice.



I have included the nutritional info for Poori from Myfitnesspal as a reference point and I can't vouch for its accuracy since I am not a nutritionist or dietician. For a homecook it is difficult to calculate the nutritional info for deep fried foods.


Serving: 1Poori | Calories: 107kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Sodium: 247mg