Pooris – Soft and Puffed

Poori is a crispy and deep-fried Indian Bread, made of wheat flour (or plain flour ‘Maida’) and that is well paired with a huge variety of dishes like a different form of veg gravies, kormas, and dry preparation, deserts like Halwa, Kheer and condiments like pickles (achar).

A perfect Poori must be crisp, flaky, puffed and soft whereas the imperfect one can be easily identified by its soggy, and oily appearance.

Cheese Stuffed Onion Rings

Cheese Stuffed Onion Rings

Recipe by Ushakal GroupCourse: VegCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 250 g Wheat Flour

  • 1 tbsp Semolina

  • ½ tsp Salt

  • 1 tsp Sugar

  • Water, as required

  • Oil for frying


  • We will start with kneading the poori dough. In a large bowl, put wheat flour. Add rava, salt and sugar. Mix well.
  • Add 1 tbsp. Cooking oil and mix again. Knead dough adding water gradually.
  • Knead into a firm dough. Dough must be firm than roti/phulka dough. (We have used ¾th cup water for kneading 250 gms wheat flour.) Apply some oil and let the dough rest for 10 mins.
  • After 10 mins, knock into a smooth dough. Knead well to ensure that dough has no cracks. Make small balls from the dough.
  • Roll the dough into a log. Cut the log into equal sized portion and roll into balls. Apply some oil on board and roll balls into pooris.
  • Pooris must not be too thick or too thin.
  • Heat oil for frying in a pan. Put a small portion of dough in oil. If the dough rises up, it indicates that the oil is sufficiently heated and we can start frying the pooris.
  • Press the pooris gently while frying so that it rises up. (Added sugar to the dough, so that pooris stay puffed up for longer time.)
  • Pooris are ready to be served.


  • Amount of water that goes into making the dough
    Temperature of oil while frying

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