Soft Puffy Poori | Traditional Wheat Poori Recipe
Soft, light, and perfectly puffed pooris made with simple pantry ingredients. This classic poori recipe gives you less oily, golden pooris that stay soft and are perfect for breakfast, festive meals, or tiffins.
Servings: 2 2 dozens
Ingredients
- 2 cups whole wheat flour
- ½ tsp carom seeds (ajwain)
- Salt to taste
- 1-2 tsp sugar (optional, for mild sweetness)
- 1 tbsp oil (for dough)
- Water for kneading
- Oil for deep frying
Instructions
- Take whole wheat flour in a mixing bowl. Add salt, sugar (if using), carom seeds, and oil. Mix everything well.
- Gradually add water and knead into a semi-soft dough. To check, press a finger into the dough - if it springs back slightly, it’s ready. Cover with a lightly wet muslin cloth and keep aside.
- Let the dough rest for 15-20 minutes. Do not rest it longer, as over-resting makes pooris absorb more oil while frying.
- Divide the dough into small balls and roll them into thin flat discs of approximately 4-5 inch diameter.
- Heat oil in a wok. To check if the oil is hot enough, drop a tiny pinch of dough into the oil. If it floats up immediately, the oil is ready.
- Heat oil in a wok. To check if the oil is hot enough, drop a tiny pinch of dough into the oil. If it floats up immediately, the oil is ready.
- Gently slide a rolled poori into the hot oil. Lightly press it with a frying spatula so it puffs up nicely.
Notes
These wheat pooris turn out soft, light, and evenly puffed when fried at a medium oil temperature.