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How to Make Indian Poori

Updated on June 5, 2018
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Rob is an avid traveller and self-professed 'man of the world'. He is passionate about his home city, Manchester, & travelling the world.

5 stars from 1 rating of Poori

What is Indian Poori?

There are all kinds of breads in India, many of these breads are made with a very finely ground whole-wheat flour that is called ata. Some the the breads, such as Poori, are deep-fried. The ideal utensil for this is the Karahai, a thick, circular-shaped deep cooking pan, because it is very economical on oil and because it prevents hot oil from splashing on the cooker. A deep frying pan may be used as a substitute.

Poori Naan

Poori Naan
Poori Naan | Source

How do you eat Indian Poori?

Pooris look like puffed-up balloons. they are crispy yet soft, delicious and may be eaten almost all meat and vegetable curries. It can also be used as a breakfast dish. This is usually called Poori Baji (or Puri Baji) and is the preferred breakfast dish in many Indian households. It's essentially Poori bread served with a spiced potato dish which could be either curried or dry.

Poori as Street Food

Poori sold on the streets of India
Poori sold on the streets of India | Source

How to Prepare Poori

Before cooking please note this word of caution: As the cooking old for the Pooris is hot, care should be taken not to splash it around. do not drop the Poori into the oil from a great height or it will splash and could burn you and damage your clothes.

Indian Street Food Vendors

Indian Street Food Vendors
Indian Street Food Vendors | Source

Cook Time for Making Poori

Prep time: 5 min
Cook time: 1 min
Ready in: 6 min
Yields: 20 Pooris

Ingredients for Making Poori

  • 8Oz Wholemeal Flour (or Ata)
  • 6 tblspn Oil
  • 6 fl Oz Warm Water

Plus oil for deep frying

Instructions for cooking Indian Poori

  1. Put the flour in a deep bowl, run the oil in with your fingers and slowly add the water to form a stiff ball of dough. Knead for about 5 minutes or until it is smooth and then divide it into about 20 balls of equal size.
  2. Take one ball at a time, flatten it and roll it out into a 4-5 inch round.
  3. If you have the space, roll out all the Pooris and keep them in a single layer. Warm the old, let it get very hot, lift one Poori up at a time and gently drop it into the hot oil. Within seconds the Pooris will puff up. Turn over and cook the other side for a further few seconds.
  4. Remove the Poori with a slotted spoon.
  5. Repeat the procedure until all the Pooris are fried.

Serve whilst still warm with Aloo Bhaji.

Need some help? Watch this helpful video


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