how to make poori without absorbing oil

Making pooris is not difficult at all. Yet there are a few crucial considerations to make when preparing pooris if you want them to turn out perfectly fluffy, soft, and not overly oily.

how to make poori without absorbing oil

how to make poori without obsorbing oil

Traditional Indian fried bread known as poori or puri is delectable and goes well with practically any main course. Simple whole wheat flour, salt, and water are all that are required to make this poori. Here, I provide you my recipe for poori, along with step-by-step images and the finest advice for producing puri at home that is crispy, fluffy, and soft. I’m sure you’ll enjoy making puri at home to eat with your favorite dishes!

what is poori

Whole wheat flour, salt, and water are the ingredients for a simple poori dish. You simply need these three components. Because the dough isn’t fermented or leavened, it’s a fantastically quick and simple bread to prepare.

Small dough balls are rolled out, pressed flat, and then immediately cooked in hot oil. The poori puffs up to form fluffy pillows that beg to be crunched into. The soft and supple interior is ideal for scooping up a rich curry.

Make a big batch of these pooris for your dinner tonight or as a snack now, and have the leftovers for breakfast the next day. The perfect time to indulge on soft and crispy poori is always!

You will be able to produce the most crispy, soft, and fluffy poori with the help of my wealth of troubleshooting advice, I’m confident.

how to maka perfect poori

Making homemade puri just requires around 40 minutes from beginning to end. Before you begin, make sure to read the complete poori recipe, including my suggestions for the greatest puri, below.

Make The Dough

. First, combine 3 cups (360 grams) of whole wheat flour, 1 teaspoon of salt, and 1 teaspoon of optional oil in a large bowl. You can add 14 cup fine rava (sooji or semolina) for a crispier puri.

3 cups (360 grams) of whole wheat flour, 1 teaspoon of salt, and 1 teaspoon of optional oil should first be combined in a big basin. For a crispier puri, you can add 14 cups of fine rava (sooji or semolina).

Use a standing mixer, a wooden spoon, or your hands to knead the dough. Again, as you work, add little more than a splash or two of water at a time


Up until the dough becomes tight and firm, continue to knead it. It shouldn’t be as soft as a roti or a loaf of bread. A total of 3/4 to 1 cup of water may be added.

Let the dough rest in the bowl for 20 to 30 minutes at room temperature, covered with a kitchen towel or plastic wrap.

form poori

. When the dough is prepared, divide it into around 25 or 30 tiny or medium pieces, and then roll each piece into a tight ball.

. After lightly flattening the dough ball with your hand’s palm, drizzle a little oil over the entire thing.

Without having to first dust the bread with flour (which increases the risk of developing burnt flour particles in your oil), this enables the bread to cook evenly and rise correctly.

Roll the poori dough uniformly into circles that are neither too thick nor too thin using a rolling pin. They should ideally be about 14 inch thick.

Then, to prevent drying out, place the rolled poori on a platter and lightly cover with a clean dish towel.


While frying puris at home is simple, it does require finesse. You should take special care not to break them because they need to puff up; otherwise, oil would seep into the dough as it cooks and make it soggy.

To ensure that you always fry the perfect puri, follow these easy steps:

Start by heating the oil in a large pan (kadai). Drop a little dough ball into the oil to test it. The oil is heated enough for frying if it rises to the top rapidly

When the oil is hot enough, carefully add one puri at a time.

 It should begin puff up almost immediately after it hits the hot oil.

Use a slotted spoon or spider spoon to prod it in order to keep the puri moving and therefore cooking evenly.

To help the puri puff out fully, gently poke and prod it on the sides using a slotted spoon or spider spoon.

just a minute or two more of frying will get the bottom of the puri to your preferred golden color and stop the oil from boiling.

The poori should then be turned over and given a few more seconds to fry before being gently pressed down with a slotted spoon. This will guarantee that the object is beautifully brown on both sides.

After that, move the freshly-fried puri on a plate covered with paper towels to soak up any extra oil.

Continue to fry the remaining poori in this manner, adjusting the oil’s temperature as necessary to maintain the ideal degree of heat.

The puri may have irregular color areas or the color will darken in very hot oil.

Enjoy Homemade Poori

Serve hot poori with any of the numerous sweet or savory foods I’ve listed below. Or eat them on their own for a delectable snack!

Stack puris in a steel bowl and cover with a lid to keep them soft for a few hours at room temperature. They won’t get chewy or dense; they’ll just stay soft.

Serving Suggestions

Indian food frequently includes poori, which is typically served alongside a meal of dry or curried potatoes. This spicy, vibrant Potato Curry goes perfectly with crispy fried pooris.

Together, they create a delicious and incredibly warming dish that is also suitable for vegetarians and vegans.

Puri can be matched with sweet breakfast foods and desserts in addition to savory meals. A common breakfast item is sooji halwa, which is sweetened with sugar.

Aamras (mango pulp), a seasonal favorite in India, goes great with puris. Shrikhand, a dessert made with Greek yogurt or hanging curd and flavored with saffron and cardamom, is a fantastic choice to pair with fried poori.

Recipes that pair well with Poori

chanamasala,vegkorma,aloo Gobi,aloochole,jeeraaloo,

types of poori

There are so many  versions of poori breads, here are just a few for you try:

Masaledar Poori, sometimes referred to as Teekhi Poori, is a recipe for spiced puris.
Luchi – A common poori recipe using all-purpose flour (maida) is created in the Bengal region and typically served with Bengali Dum Aloo.
Poori with sweet bananas from Mangalore.
Palak Puri: A puri that is green in color due to the addition of palak puree to the dough.
Beetroot Poori: When beetroot puree is added to the dough, the result is a poori that is an intense shade of crimson red.
Rice Puri – A tasty gluten-free puri recipe is soft puri made with rice flour.
Recipe for potato puri: Pooris filled with or combined with seasoned mashed potatoes.
Meethi puri, a sweet poori recipe made with sugar or jaggery, is another name for them.

Vegetable Poori: A poori variation prepared from grated or pureed vegetables.

Ways to test oil for frying

A deep fry or candy thermometer makes it simple to determine the proper oil temperature for deep frying, which is 180 to 190 degrees Celsius (360 to 375 degrees Fahrenheit).

The following three techniques can be used to check the temperature if you don’t have a thermometer:

Start by dropping a tiny piece of dough into the hot oil. The oil is ready if it gradually climbs to the top and starts to bubble up there. If the oil rises slowly or remains at the bottom, it is cool, and if it rises quickly or sharply, it is very hot.

Second, you could drop a tiny bread cube into the oil. In about 60 seconds, if it turns golden brown, the temperature is correct. The oil would require more time to heat up if it stayed pale. The oil is too hot and needs to be slightly cooled if the bread turns really dark or charred.
Thirdly, drop a popcorn kernel into the hot oil. At roughly 180 degrees Celsius (360 degrees Fahrenheit), the popcorn will begin to pop. The ideal temperature to start frying is when the kernel pops.


Make sure your dough has a nice, tight texture because a soft dough won’t hold its shape as well when it’s fried. If the dough feels too soft and loose as you are kneading it, add a little flour.

Rolling: To help prevent the dough from sticking to the rolling pin, you can lightly grease it with oil in addition to rubbing a little oil into the flattened dough ball. Again, do not use flour to dust since the flour will burn in the hot oil.
When frying, it’s crucial that the oil be precisely the appropriate temperature. The poori will burn if the oil is too hot. They will, however, turn soggy throughout the cooking process if the oil is cold.

180–190 degrees Celsius, or 360–375 degrees Fahrenheit, is the ideal temperature for frying oil. While cooking, the poori should puff up. If not, something is not right. Either the poori hasn’t been rolled properly, or the dough hasn’t been properly worked.

Digestive: Do you feel a little heavy after eating fried food? Before kneading, mix in the ajwain seeds (carom seeds) to the flour! Ajwain, or carom seeds, give puris a wonderful, delicate flavor as well as being very beneficial for digestion.
Crispy texture: You can add 14 cup of fine suji (rava or semolina flour) to the dough for a crispier poori.


Why does puri become difficult?
When puri is fried in hot oil without puffing up, it becomes hard. When the discs are not rolled evenly, Poori does not puff. As a result, when fried, they become hard and stay flat.

Why are pooris greasy?
Poori will absorb more oil when fried at a low temperature, turning soggy. When the poori is being fried, if it cracks, oil will leak in and make it oily.

What kind of oil is ideal for puri frying?
Use oil with a high smoke point whenever possible. I would advise utilizing grape seed oil, avocado oil, sunflower oil, peanut oil, or sunflower oil.

Is puri nutritious?
Deep-fried meal is called puri. Consequently, it is better to indulge rarely rather than daily, depending on your health and physical makeup. For frying, it is better to use fresh oil. Never use old cooking oil because it is quite dangerous.

Is it possible to deep fry puri?
For frying poori, a deep fryer is not appropriate. The best utensil for frying poori is an Indian kadai, which is a wok-like vessel with an open top. The kadai’s open surface allows the poori to rise, expand, and pluffy

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