Poori – Puri – How to make puffy Poori

December 17, 2016 Breakfast/DinnerRoti/Paratha  10 comments

Poori or Puri is a very popular Indian breakfast. Poori and potato masala is yet another unbeatable combo. We usually prefer phulkas, but once in a while Puri is also welcome. This post is especially for beginners. Have shared all the tips and tricks to make perfect puffy Puri. The dough consistency, how to roll it and the frying part – all play an important role. Recipe with video for better understanding.

Here is the video…



Now to the recipe..

Poori My Magic Pan


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

Poori Ingredients:

  • Wheat flour – 1 cup
  • Salt – as needed
  • Water – as needed
  • Oil – to fry


Poori My Magic Pan



  • Take wheat flour and salt in a wide bowl. Add water little by little to make a smooth and stiff dough. It should not be like chapathi dough, stiffer than that.

step0329-300x198 step0330-300x198

  • Make equal sized balls with the dough. Take a ball sized dough and flatten it. It should be in medium thickness, neither too thin nor too thick. I have used oil to flatten it.

step_0679 step_0682

  • 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.

step_0691 step_0695


Thats it!! Puffy Poori is ready!!

Serve hot with any side dish of your choice.


Poori My Magic Pan



  1. 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.
  2. 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.
  3. 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.
  4. The oil should be hot enough for it to puff, else the poori’s will either be crisp/dark brown or absorb more oil.
  5. 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.


Poori My Magic Pan

10 comments to Poori – Puri – How to make puffy Poori

  • Hema  says:

    Happy to have pooris anytime, btw, what’s the side dish you’re serving it with, looks so yumm..

    • Sundari Nathan  says:

      Thank u Hema!! Its capsicum besan sabji!!

  • Priya Santhamohan  says:

    Perfectly Puffed,Very well made…

  • Anlet prince - Annslittlecorner  says:

    Ya perfectly puffed pooris. Explained very clearly.

  • swathi  says:

    Perfect puffy poori. Love it.

  • Sharmila -The Happiefriends Potpourri Corner  says:

    My fav food any time any day.. Perfectly made!!

  • gayathri  says:

    poori looks fluffy & yummy with nice Golden shade.

  • Padma Veeranki  says:

    ATF food…who doesn’t love pooris…nicely made dear 🙂

  • marudhuskitchen  says:

    lovely puffed up poori’s…yumm

  • sudha  says:

    A perfect puffy poori……….love to have it any time.

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