Whole Wheat Poori recipe || Puri recipe
Whole Wheat Poori or puri is a deep fried bread which is a very famous breakfast dish in India. Mostly served with curries or gravy or bhaji, which is spicy potato mash like a dish. Click here to check the recipe.
Poori is made from an unleavened dough which is pretty plain because all it needs are three ingredients. Flour, salt and water. Oil to fry, of course. But how a stiff dough rolled into discs puff up in oil is a mystery but gives us the best of the dishes is reason enough to try this recipe.
Poori unlike roti of chapati or naan doesn’t take much cook time and needs no press down and pan frying. Just heat oil, fry the rolled discs if dough, they will puff up, like magic.
You might see recipes adding semolina, ghee in the dough to make it puffy. But as they cool the poori will become hard. My recipe with just flour and water is simple, will stay puffy while hot and slightly fallen, but no less soft when it cools. This make the recipe perfect to try to pack lunch for children.
I always use whole wheat flour for this recipe of Whole wheat Poori. But all purpose flour is another famous option. Half and half of both will also work. Gluten free mix won’t work for the recipe.
How to make fluffy delicious Whole Wheat poori?
Make a slightly stiff dough with flour, salt and water.
Divide the dough into small lemon sized balls. Roll them into a disc, approximately 1/6th of an inch. Too thick, it won’t puff up; Too think it won’t puff up and become crispy!
If you are worried about rolling a lot of dough, check out a Chapati maker machine. This is what I use, more than 25 dough balls rolled in a minute. Just power- up, heat, press the dough balls and flatten them into poori.
Keep the rolled discs aside while you heat the oil. In a deep frying pan, fry the flattened dough discs one by one. Slightly splash oil on top of the poori or press down with the spatula and see the magic happens – The magic of just dough and water puffing up!!
Check out the recipe of the puffy poori below –
Whole Wheat Poori Recipe || Puri Recipe
- Deep frying pan, rolling pin or chapati maker
- 2 Cups[220Gms] Whole Wheat Flour Use Maida or all purpose flour if you like
- 1/2 Cup Water Adjust as needed
- 3/4 tsp Salt
- 2 tbsp Flour To dust while rolling the dough
- Oil to Deep fry
- In a large mixing bowl add the flour and salt and mix.
- Add water little by little and make a stiff dough. Should be soft to touch, but not sticky at all.
- Divide the dough into small lemon sized balls. Use flour to dust the rolling pin and working surface.
- Roll the dough balls into discs of about 1/6th of an inch
- Heat oil in a deep frying pan or a fryer.
- Slowly drop the rolled dough and slightly press with the spatula until one side puffs.
- Carefully flip and cook the other side. Totally should take only a minute or under for every poori.
- Fry all the discs as needed. Store the rolled dough carefully, dusted both sides with flour in an airtight box.
- Serve hot with any curry or bhaji
- Use any flour you have – Won’t work with gluten free mix though.
- Replace water with any vegetable puree when you make the dough. Almost all will work – Spinach, beetroots, carrots or pumpkin puree will be so great.
- Fry the bread carefully, HOT OIL ALERT.
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