Poori is the traditional Indian puffed bread which is soft inside and crisp outside. Here’s how to make crispy golden and soft poori or puri in just 3 simple steps. Read on to make khasta puri and learn other simple puri ideas along the way.
How to make Puffed Poori Recipe Video
Poori is traditional Indian deep fried bread that puffs up like a ball. Poori Bhaji, Poori Aloo, Poori chana are few of the most popular combinations which we love here. These days I don’t make them often for the obvious reason but back in time when we were young with great metabolism making poori’s was a weekly ritual. Now when I am writing this I can’t tell you how I miss those days…Sigh! Fast forward today I make it at least 4-5 times per year now. So whenever I make it I make sure that it is worth of all the calories that I am gobbling down.
Last weekend I made Mathura Ke Dubki Wale Aloo, Paneer Makhana Kheer and another variety of poori Dal Masala Poori for an Indulgent Lunch. UP style, spicy and hot potato curry and Kheer with poori that looks like a perfectly puffed up balls, soft inside and crispy outside..that was sheer food heaven! I know I am talking too much about it but try it you will not stop gushing about it! I promise.
Pooris for breakfast on winter mornings is a perfect delight on weekends. If you want to add more flavours and textures you must try Dal Methi Poori with aloo sabzi is what you can also try. You can make khasta poori and pair them with any of these curries. Add some mango pickle for the best taste.
Now enough about how delicious these poories were, let’s talk about How to make perfect puffed up poories.
Tips and Techniques To make Soft and Puffy Poori
Cooking fluffy soft pooris have taken years of practice and severe burns. As a beginner, I would always end up making hard pooris that are flat and not fluffy. But then gradually I learned the tips for cooking perfect puri/ puris. You can make soft puris without burns by following my 5 tips and techniques for deep-frying.
Indian puffed flat-bread though taste amazing needs some practice in making. Many a time my friends ask me how I make such soft fluffy puris then I tell them my secret tip. Read them down here. 🙂
How To Make Soft inside Crispy Poori
The first step in cooking crispy soft poori is by thoroughly kneading the dough. The secret behind perfectly puffed khasta pooris lies in the dough. After kneading the dough for a while add a drop of oil and knead it again to make a stiff dough.
Then cover it with a moist cloth for half an hour. This way the poori dough becomes soft and is easy to handle. The poori comes out fluffy and soft.
The other step is to roll the poori from centre to the edges which means you have to roll them from the centre to the corners. This way the poori will be in shape and not thick from the sides.
Recipe Notes for Crisp and tasty Khasta Poori
- Carefully mix all the ingredients and thoroughly bread the dough.
- Bread and then knead the dough carefully to make soft fluffy pooris.
- Apply ghee/oil over the dough and cover it with a moist cloth. Keep it aside for a while as this will make the dough soft and tender.
- Read my 5 tips and techniques to deep fry perfectly with the absorption of less oil.
- 200 gms Whole Wheat Flour/ atta
- 1- 2 teaspoon Salt
- 1-2 tablespoon Oil/Ghee
- 3-4 Cup Water
Wash your hands clean and then take a plate where you can easily mix atta or whole wheat flour. Now, add 200 gms of whole wheat flour in it.
Add 1-2 teaspoon of salt and 1 -2 tablespoon of oil in it.
After that mix the three ingredients until the flour is crumbly. When you see that the flour is crumbly then add water in small instalments to make a stiff-liable dough.
Add water in small installments as required to make a stiff dough.
Now, using your hands gently make a dough of the mix. Knead the dough with your hands for at least 5 minutes till the dough is smooth and soft and it is not sticking on your hands anymore.
Apply ghee/oil over the dough and then knead again to prepare a stiff well kneaded dough.
After applying ghee/oil cover all sides of the dough with clean moist cloth for 20-30 minutes.
After 30 minutes uncover the dough and take small portions and make round balls of it.
Now, on a flat surface keep the ball and apply some oil on it. Roll out the small ball in small poori shape. Make 5-6 pooris at a time.
Take a deep-cooking pot and pour oil in it. Allow the oil to smoking point and gently slide in the poori.
Keep pressing the poori from above and flip and cook it until golden brown.
Serve the hot and fluffy poori with curry and dessert.