Poori
Preparation Time
25 minutes
Cooking Time
30 minutes
Difficulty Level
easy
Meal Type
Breakfast
Serves 4
Key Ingredients
- Whole wheat (sharbati) atta
About This Recipe
Poori is the festive breakfast bread of North India: small rounds of gehu atta (whole wheat flour) dough fried in hot oil until they puff into hollow golden balls. Where a roti is roasted dry, a poori is fried, which is why it is kept for festival mornings, travel days and special breakfasts rather than the everyday plate.
The dough matters more than the oil. It is kneaded firm, with only half a cup of water to two cups of atta, and rested so it rolls thin without tearing; a soft dough drinks oil and the pooris come out heavy. Twelve balls, each rolled from 20 g of flour, give twelve pooris, three per person.
Khapli atta works in place of sharbati with the same measures and a little more water; the pooris come out a little darker. The classic companion is a spiced potato sabzi, and the potato masala in our aloo paratha recipe doubles as a poori bhaji. Sharbati atta's soft texture suits poori dough.
Ingredient List
Serving Size:
1x
2x
3x
Dough
- Whole wheat (sharbati) atta — 2 cup
- Salt — 1 tsp
- Groundnut oil, for the dough — 2 tbsp
- Water — 1/2 cup
For rolling
- Dry atta, for dusting — 2 tbsp
For frying
- Groundnut oil for deep frying — 500 ml
- Groundnut oil absorbed while frying — 4 tbsp
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Serving Suggestions
Serve the pooris hot, the moment they come out of the oil, with a dry potato sabzi, chole or a bowl of chana dal; add halwa or kheer and the meal turns festive. Cold pooris turn chewy, so fry them last. Sweet boondi or suji halwa is the other classic partner.
Tips for Cooking Poori
Firm dough, hot oil and quick frying are the whole of poori. If the oil is too cool the pooris sit and soak it up; too hot and they brown before they puff. Drop one poori at a time and press it under the oil with the back of a slotted spoon so it balloons. The oil should hold the temperature of the first test drop throughout.
Chef’s Note
A poori is a small bread, and it is honest to say so: one poori comes to about 131 kcal, because the frying oil that stays on it is counted along with the flour. Three pooris make a serving of about 392 kcal. Drain each poori over the kadhai for a few seconds; what drips back is oil you did not eat.
Per serving (approx.): 392 kcal, protein 6.4 g, carbs 39 g, fat 23 g, fibre 6.7 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Sep 24, 2026
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