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A Perfect Poori Must Be Crisp, Flaky, Puffy & It Won't Break Till You Break | Breakfast Poori Recipe


  • 1 1/2  cups whole wheat flour 

  • 3 tbsp semolina 

  • 1/2 tsp salt 

  • 1/2 tsp oil

  • 1/2 cup to 3/4  cup water or add as required Oil for deep frying


  1. In a large bowl, add whole wheat flour,  semolina, salt, and mix well. 

  2. Add 1/2 tsp oil and water mix well until stiff and tight forms. (Add little water at a time). 

  3. Cover and rest the dough for 10 minutes. 

  4. After 10 minutes, knead the dough for 2 minutes.

  5. Divide the dough into small lemon sized balls and press between your palms. 

  6. Now prepare the work surface by applying little oil or dust with a little flour. 

  7. Place the dough and roll the dough evenly into a circle using a rolling pin.  

  8. Cover the rolled pooris with a kitchen towel. 

  9. Heat oil in a deep frying pan; when the oil is sufficiently hot, then slide one poori at a time.

  10. Fry and gently press the poori down with the slotted spoon. 

  11. Flip the poori when it's puffed up and fry until golden brown. 

  12. Serve poori hot with a vegetable curry or non-vegetarian curries.


Hello there, I'm Neetu!

I love to cook! I love to eat, and naturally,
just gravitated towards cooking.


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