Poori/Puri Perfect Flatbread for Indian Sweet and Savory dishes | How to Make Poori / Puri Indian Flatbread

How to Make Poori / Puri  Indian Flatbread

Hello Foodies,

       Traditionally deep-fried pooris, are one of the most relished breads in India. Poori is a crispy, pale golden, and puffed up deep-fried Indian bread. Poori/Puri is made from the all-purpose flour / whole-wheat flour that originated in the Indian subcontinent.

It is eaten for breakfast or as a snack or lunch/brunch. Poori is usually served with sweets like Shrikhand/Aamrkhand/Kheer and savory curry or bhaji, as in poori bhaji, like Rasedar Potato curry / Moth beans curry / Potato stir fry / Chole Masala and many more.

Video Recipe for Poori+Potato Curry:

        Puffed up hot pooris are the most perfect accompaniment to a host of Indian dishes, both sweet and savory. No Indian festive meal is complete without these delectable poori’s. 

Sweet and Savory Dishes Ideas to serve Poori / Puri:

Sweet Dishes: 

Savory Dishes: 


  • All-Purpose Flour 2 Cups
  • Salt 1 Tsp
  • Oil/Ghee 2 Tbsp(Hot/Moyen)
  • Oil to fry the Poori


To Make the Dough:

  • In a mixing bowl add all-purpose flour, salt, and hot oil/ghee and mix all well 
  • Now, by adding water knead to make a dough for making pooris/puris.
  • Grease the dough some oil and cover and keep the dough aside for about 15-20 minutes to set.

To Roll the Pooris/Puri:

  • Now, divide the dough into equal parts.
  • Sprinkle some flour on the floor and roll out each dough ball into big or small puris as desired.
  • Or you can roll out a big circle and with the help of a cutter or small bowl (वाटी) cut pooris from the big circle.
  • Similarly, roll all the pooris and keep them ready to fry in the air fryer or deep fry in the oil.

To Fry the Pooris in the Oil:

  • Meanwhile, heat oil in a kadhai(oil should be sufficiently hot).
  • Now, gently slide the Poori/Puri in the hot oil for frying.
  • Press down the Poori very gently to make it fluffy. 
  • Flip the Poori and fry, until it gets golden brown color from both the sides.
  • Place the fried poori over a plate covered with a kitchen towel. 
  • Similarly, fry the rest of the pooris as well.
  • Here, scrumptious, soft pooris are ready to serve. 
  • Serve hot with shrikhand, aloo curry(बटाट्याची भाजी), moth beans curry, pickle, or any other curry. Enjoy!!!

Dietary Comment:

  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 88 calories, along with 10.5 g carbohydrates, 4.41 g fats, and 1.44 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.
  • (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used).

Tips to Make Pooris:

  • Poori dough should be firm consistency. If you knead the dough soft, you will end up with oily pooris.
  • Rolled poori dough shouldn’t be too thin, it should be slightly thick.
  • The oil used for frying pooris must be hot enough(heat oil in a frying pan. Test that the oil is heated to the right temperature by dropping a tiny piece of flattened dough to the oil. If the dough rises up instantly and begins to puff up, that means oil is ready to fry pooris).
  • If you don't want to add all-purpose flour you can totally avoid it and replace it with whole wheat flour.
  • Drain the fried puri’s on paper towels, that helps to take out any excess oil and makes them light to eat.
  • You can not store the prepared pooris in an airtight container, as they tend to get hard unlike the deep-fried ones.

Good Time To Eat:

            It is good to eat poori for breakfast, lunch. or snack.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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Eat Healthy, Stay Healthy!!!

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