One of the famous Indian breads is Poori. Mostly enjoyed in the breakfast with Aloo sabji. But it also goes well with any Indian curry and can be enjoyed in the lunch or dinner. They are tasty and crispy.

Also try: Laccha Paratha or Aloo Kachori.

Course: Breakfast or Main Course

Cuisine: Indian

Time: Preparation – 30 mins, Cooking – 30 mins, Total – 60 mins

Servings: 2-3


  1. Wheat Flour – 1 1/2 cups (makes around 13-14 pooris)
  2. Carom Seeds (Ajwain) – 1/2 tsp
  3. Oil – 2 tsp
  4. Salt to taste (I added 1/2 tsp)
  5. Water – 1/2 cup or as required
  6. Oil – for deep-frying the pooris.

PS: 1 Cup = 250 ML

How to make Pooris:

  1. Take a bowl. Add wheat flour, carom seeds, salt and 2 tsp oil. Mix well
  2. Add 1/4 cup water. Mix again and start kneading the dough
  3. Add more water as required
  4. Knead to make a little stiff dough. Keep aside for 20 mins
  5. Again knead the dough a little to get the smooth texture
  6. Now make small to medium size balls out of the dough
  7. Grease the ball a little with the oil
  8. Start rolling the ball with a rolling-pin to make a medium size circle or poori
  9. It should neither be too thick nor too thin
  10. Meanwhile heat the oil in a kadai or a deep-frying pan
  11. Drop the poori in the oil when it’s hot
  12. Poori will start coming on the top. Now gently touch or press the poori with the help of a slotted spoon from the center so that it puffs nicely
  13. Once it’s puffed. Turn the side and fry till light golden brown
  14. Drain it on the kitchen paper towel
  15. Your Pooris are ready
  16. Serve hot with Aloo Sabji or any curry you like.

8 Comments Add yours

  1. Love them any time of the day!

    Liked by 1 person

    1. Oh yes.. I love them too 🙂

      Liked by 1 person

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