Paneer Poori – Wheat Flour Paneer Puri

April 6, 2021 Roti/Paratha  No comments

Paneer Poori is an easy, no stuffing poori variety. This does not require any side dish as such. Can be had as is or just with a pickle. This will be a hit among kids for sure. You can sneak in paneer for those paneer haters too. No maida is needed here. We are going to make this with wheat flour to make it more healthier. This is perfect for kids lunch box or as an after school evening snack. Do check out my Aloo Poori too.

Here is the video..



Now to the recipe..


Paneer Poori My Magic Pan


[Preparation Time-10 mins : Cooking Time- 10 mins ]

Paneer Poori Ingredients:

  • Wheat Flour – 1 & 1/2 cups
  • Paneer – 3/4 cup (grated)
  • Salt – as needed
  • Chilli powder – 1 tsp
  • Garam Masala – 1 tsp
  • Kasoori Methi – 1 tsp
  • Oil – to deep fry


Paneer Poori My Magic Pan



  • Take wheat flour, grated paneer, salt, chilli powder, garam masala and kasoori methi in a wide bowl. Mix well so that all the flavours blend. Add water little by little to make a smooth, stiff dough. Make small balls and use oil to flatten it.

  • Heat a kadai with oil. Make sure the oil is hot. Test it by dropping a pinch of the dough. If it comes up immediately, it is the right temperature. Slide the flattened Poori in the hot oil. Once it comes up, flip it and cook on the other side as well. Once it is golden brown on both the sides, take it off the oil and drain in paper towels.


Thats it. Yummy Paneer Poori ready!

Serve hot!


Paneer Poori My Magic Pan



  1. Kasoori Methi gives a unique flavour. Do not skip it.
  2. The Puri dough should be smooth yet stiff, else it will absorb more oil. Do not rest the dough for making poori’s, make it immediately.
  3. Roll the dough into medium thickness, only then it will puff perfectly. Also it should be uniformly thick, else it will puff in one area and not puff in other places.
  4. I have used oil to flatten the poori. I usually do not prefer dusting it with flour. It is upto u to choose whichever method is suitable.
  5. The oil should be hot enough for it to puff, else the poori’s will either be crisp/dark brown or absorb more oil.
  6. When u make a batch of puri’s, check if the oil temperature is right. U might have to increase or decrease the flame accordingly.


Paneer Poori My Magic Pan


– By Sundari Nathan


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