Poori Recipe For Making Soft Puffy Poori

Poori Recipe For Making Soft Puffy Poori

Poori is one of my all-time favourite dish and one of the most popular Indian breakfast recipes. I make it at least twice a month, it is a popular Indian dish and taste absolutely yummy. You can use wheat flour/maida for making the poori. Feel free to add some sooji in it which will keep it puffy for long time. This is an everyday breakfast version, which is easy to make. You can enjoy it with baingan bhaja, butter chicken, aloo tamatar ki sabji, bilahir tok, kaddu ki sabji , chole or anything you wish.

The important thing is to make the dough harder than chapatti dough. This ensures that puris remain puffy and consumes very little oil. Give this a try and let me know how it turns out for you.

Course Breakfast, Dinner, Lunch, Main Course
Cuisine Indian
Keyword Poori Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people
Author Ranjeeta Nath Ghai


  • Oil for deep frying
  • 4 cups Wheat Flour/maida
  • Salt to taste
  • Water as needed

For Kachori

  • 1 tsp hing/asafetida
  • 2 tsp Fennel seed Powder roasted and ground


  1. Take wheat flour/Maida and salt in a bowl. Add in oil and rub it into the flour. Add water slowly and knead a stiff dough. Rest the dough for 10 to 15 mins.
  2. Divide the dough into equal balls. Take a small ball in an oiled surface and roll it into small pooris.

  3. Heat oil for deep frying, drop a tiny piece of dough to test the heat of the oil.. if ready then drop the pooris in hot oil and fry till puffy.
  4. Press using a ladle on top and the poori will puff up. Now flip over and cook. Serve while hot.