Poori Recipe | Puri Recipe | How to make perfect poori | tips for fluffy pooris

Poori is a crispy and deep-fried Indian Bread, made of wheat flour, that is equally enjoyed in both south and north of India. There are many versions of poori available like masala poori, aloo poori, methi poori, palak poori, and many more. Poori is enjoyed along with a wide variety of side dishes but my personal favorite is poori masala, which is a basic yellow potato masala that is very easy to make. And this combo is usually seen in vegetarian hotels in south India.

My kids love them so much that they can start eating right as I make them. Don't blame them, those warm puffy pooris are just too irresistible.The poori dough is unleavened, so you can make them instantly. Just divide into small rounds, roll into slightly thick disks (rounds) and fry until puffy and golden.

How to make restaurant-style poori masala

Unlike chapati, there is a lot more science behind the making of a perfect poori. If we follow all those tips we can expertise in the art of making a perfect poori. A perfect Poori must be crisp, flaky, puffed, and soft. And on the other side, imperfect ones can be hard or soggy, or oily.

Poori is enjoyed as both breakfast or lunch recipes.

The poori dough is unleavened(no need to rest or add raising agents), so you can make them instantly. Just divide into small rounds, roll into slightly thick disks and fry until puffy and golden.

If you are unable to roll out dough to perfect small rounds, just feels free to use any cookie cutter or use any small Katori to attain the shape.

The recipe shared here will give you a perfect crispy, less oily, fluffy poori.

Tips For a Perfect Poori:

Mix all the ingredients with your fingers thoroughly before kneading
Adding sugar makes your poori stay fluffy for a longer time. If you are serving after a while this tip can help you
Using rice flour helps to keep your poori crispy
add water gradually, do not make the dough too loose sticky which can lead to non-puffy oily pooris. On the other hand, the dough should not be too hard because of lack of moisture meaning dry crumbly dough can yield you hard pooris. and don't knead like we knead for chapathi.
No need of resting the dough, which can lead to oily pooris
make sure to use very little flour to dust with
for perfect pooris rollout dough that is not too thin either not too thick.
The temperature of the oil should be high. Low-temperature oil yields you a non-puffy, oil poori.
Can add a little salt in the oil to reduce the intake of oil
While frying makes sure to press the poori in oil and rotate and flip for even frying.