Puri Recipe (perfect Poori Guide)

This is a tried and tested failproof whole wheat (atta) puri recipe that will help you to make perfect poori each time.

Estimated reading time: 6 minutes

• What is ‘Puri’?
• Ingredients You’ll Need
• The Poori Dough
• Secret of Fluffy and Crispy Puri
• Watch Puri Recipe Video
• Serving Suggestion
• My Tried and True Tips
• Whole Wheat Puri Recipe

What is ‘Puri’?

Puri or Poori is a deep-fried puffed-up Indian bread made with whole wheat flour (atta), salt, water, and oil. They are the most popular Indian side dish to accompany curries and gravy dishes.

Puri is always considered symbolic of the festive Indian meal . There is a kind of unsaid indulgence involved when we talk about poori.

The culinary tour of the country is never considered complete without enjoying Puri dipped in hot and bold curries.

Difference between Poori and Bhatura

Poori and Bhatura, are both deep-fried puffed-up Indian bread. But poori is made with whole wheat flour and is smaller in size. Whereas, Bhatura is made with an all-purpose flour fermented dough. It is of a big melon size and much thicker than a poori.

Ingredients You’ll Need

• Whole Wheat Flour is the key ingredient to make traditional atta poori.
• Semolina (Rava/Sooji) to give poori a crisp texture and to avoid oil-soaked poori.
• Salt gives flavour to the poori and increases shelf life.
• Water at room temperature is required to bind the dough. Many puri recipes suggest using milk for making the dough.
• Oil with a high smoking point, with a neutral taste is best for deep-frying poori. You can use ghee as well for a rich and indulgent flavour.

Puri Recipe Variations

Here are a few popular puri recipe variations for you to try:

• Ajwain Poori: Also known as namak ajwain poori, in this variation, a teaspoon of ajwain (carom seeds/omam) is added to the dough for a spicy, earthy flavor.
• Methi Poori: The addition of fresh fenugreek leaves or kasuri methi (dry fenugreek leaves) in the dough makes poori all the way more delicious.
• Masala Poori: From red chilli, to cumin seeds, you can flavour poori dough with any of your favourite spices.
• Luchi: In West Bengal, the poori is prepared with all-purpose flour known as Luchi or loochi.

The Poori Dough

As I mentioned above, making perfectly puffed-up soft Poori at home is no uphill task. The one thumb rule I learned from my mother about making perfect puri, is to get the dough right .

Knead

Texture: The dough for poori should be smooth, soft, pliable, yet firm to the touch. It should never be too soft, moist, or sticky.

Kneading: Like any other unleavened bread, the dough for puri requires a good amount of kneading of 5 – 10 minutes to get the right texture. Adding more water will never get you the desired result. A good kneading time and minimal water use are ideal for preparing the poori dough.

Resting: Once the dough is ready, give it a resting time of 15 – 20 minutes. At this stage, you can keep it in the fridge and in an airtight container to use later.

Secret of Fluffy and Crispy Puri

The rightly puffed-up puri swimming in hot oil is a big achievement.

Here are a few of my secret tips (which I learned from my mother) to make fluffy and crispy puri:

• The thickness of the puri should be even. A too-thin or thick poori might refuse to puff up and is likely to soak up too much oil while deep-frying.
• Heating oil to the right temperature is a crucial step. Keep moderating the heat while deep-frying poori to adjust the oil temperature.

Perform Test: drop a pinch of poori dough into the hot oil. The oil has reached the desired temperature if the dough floats to the surface within a few seconds. If it sinks to the bottom of the pan, then the oil has not reached the desired temperature for deep-frying.

• Once the poori is added to the hot oil, press it gently using a slotted spoon. This helps in puffing up the poori.
• Last, always use a wide and heavy bottom pan to deep-fry the poori.

Watch Puri Recipe Video

Serving Suggestion

Usually, the most popular festive feast is poori and aloo ki sabzi or poori with jeera aloo . If you travel across North India, then chana – poori or chole – poori is also a widely loved meal combination

On the occasion of Navratri or Janmashtami, poori is served with no onion and no garlic curries like arbi ki sabzi , dahi aloo curry , or phool makhana curry

We Kumaoni like to savor poori with Pahadi Aloo Ke Gutke , and cucumber raita for an indulgent breakfast or brunch.

To store leftover puri , stack them and wrap them tightly in aluminium foil. Store them in an airtight container at room temperature for 1 – 2 days.

My Tried and True Tips

• Poori is too oily because the dough is too soft and sticky. Adding semolina to the dough helps in giving poori a crisp texture and makes them less oily.
• Poori is not crisp because the oil is not heated to the right temperature while frying.
• Poori is chewy because it is undercooked or not fried at the right temperature. Keep moderating the heat while deep-frying poori to adjust the oil temperature.

More Indian Poori Recipes

• Kutti Ki Puri
• Aloo Palak Puri
• Meethi (Sweet) Puri
• Masala Cheese Puri

Ingredients

• ▢ 2 Cup whole wheat flour (gehun atta)
• ▢ ¼ Cup semolina (sooji/rava) sooji
• ▢ 1 teaspoon salt
• ▢ 2 tablespoon refined oil
• ▢ ½ Cup water, at room temperature
• ▢ 4 Cup refined oil or ghee for deep frying

Instructions

• To prepare the dough for puri, first, sift the flour in a large bowl. Add salt and semolina in the flour. Mix nicely.
• Add 2 tablespoon oil to the flour mixture. Rub and mix using fingers.
• Now using 2 tablespoons of water at a time bring the flour together to form a dough.
• Make sure not to use too much water. We need firm yet pliable dough. If the dough is on a stiff side do not worry by kneading you can make it soft.
• Knead dough for next 5 – 10 minutes, more you need more soft puris would be. The good kneading time is one of the tricks to best puris.
• Rub the poori dough with a teaspoon of oil. Cover with a muslin cloth and let it rest for the next 15 – 20 minutes or so.
• Now heat oil for frying puris in a deep heavy bottom pan over medium heat.
• Divide the dough into small or medium size pieces.
• Shape each piece into a round ball by rolling in between your palms. Similarly prepare the balls from remaining dough.
• Before rolling out Poori grease rolling pin and surface with a teaspoon of cooking oil.
• Roll out one ball at a time into a small and thin circle. The size of the puri should be small to medium. Make sure not to roll it out too thin or thick.
• Once the oil is sufficiently hot then test by adding a pinch of dough. If it floats to the surface, the oil is sufficiently hot.
• Add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
• Turn over when puffed up and fry the poori till golden brown on both sides. Transfer puri to a plate lined with a paper napkin.
• Serve Poori hot with aloo ki sabzi .

Recipe Notes:

• The plain water at room temperature is required to bind the dough.
• A flavorless refined oil with a high smoking point is best when it comes to deep-frying poori.
• The dough for poori should be smooth, soft, pliable yet firm to touch. It should never be too soft, moist, or sticky.
• You can store puri dough for a week in the refrigerator. Leave it at room temperature for 5 – 10 minutes to soften a bit before making poori.
• The thickness of the puri should be even. A too thin or thick poori might refuse to puff up and likely to soak up too much oil while deep – frying.
• Once the poori is added in the hot oil, press it gently using a slotted spoon. This helps in puffing up the poori.
• To store leftover puri , stack them and wrap tightly in aluminum foil. Store them in an airtight container for 1 – 2 days at room temperature.

Nutrition

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Whole Wheat Puri Recipe

Equipment

• Mixing Bowl
• Heavy Bottom Kadhai

Ingredients

• 2 Cup whole wheat flour (gehun atta)
• ¼ Cup semolina (sooji/rava) sooji
• 1 teaspoon salt
• 2 tablespoon refined oil
• ½ Cup water, at room temperature
• 4 Cup refined oil or ghee for deep frying

Instructions

• To prepare the dough for puri, first, sift the flour in a large bowl. Add salt and semolina in the flour. Mix nicely.
• Add 2 tablespoon oil to the flour mixture. Rub and mix using fingers.
• Now using 2 tablespoons of water at a time bring the flour together to form a dough.
• Make sure not to use too much water. We need firm yet pliable dough. If the dough is on a stiff side do not worry by kneading you can make it soft.
• Knead dough for next 5 - 10 minutes, more you need more soft puris would be. The good kneading time is one of the tricks to best puris.
• Rub the poori dough with a teaspoon of oil. Cover with a muslin cloth and let it rest for the next 15 - 20 minutes or so.
• Now heat oil for frying puris in a deep heavy bottom pan over medium heat.
• Divide the dough into small or medium size pieces.
• Shape each piece into a round ball by rolling in between your palms. Similarly prepare the balls from remaining dough.
• Before rolling out Poori grease rolling pin and surface with a teaspoon of cooking oil.
• Roll out one ball at a time into a small and thin circle. The size of the puri should be small to medium. Make sure not to roll it out too thin or thick.
• Once the oil is sufficiently hot then test by adding a pinch of dough. If it floats to the surface, the oil is sufficiently hot.
• Add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
• Turn over when puffed up and fry the poori till golden brown on both sides. Transfer puri to a plate lined with a paper napkin.
• Serve Poori hot with aloo ki sabzi .

Video

Notes

• The plain water at room temperature is required to bind the dough.
• A flavorless refined oil with a high smoking point is best when it comes to deep-frying poori.
• The dough for poori should be smooth, soft, pliable yet firm to touch. It should never be too soft, moist, or sticky.
• You can store puri dough for a week in the refrigerator. Leave it at room temperature for 5 - 10 minutes to soften a bit before making poori.
• The thickness of the puri should be even. A too thin or thick poori might refuse to puff up and likely to soak up too much oil while deep – frying.
• Once the poori is added in the hot oil, press it gently using a slotted spoon. This helps in puffing up the poori.
• To store leftover puri , stack them and wrap tightly in aluminum foil. Store them in an airtight container for 1 – 2 days at room temperature.

Nutrition

This Samak Rice Upma is a perfect dish for Navratri fasting—it’s light, nutritious, easy to digest, and comforting!

Estimated reading time: 5 minutes

• Ingredients You’ll Need
• How To Make Falahari Upma
• Serving Suggestion
• My Tried and True Tips
• Samak Rice Upma Recipe

Navratri is a time for devotion, celebration, and observing fasts ( Vrat ). While fasting, it’s essential to eat meals that are both wholesome and compliant with the traditional farali (fasting-friendly) ingredients.

Samak rice is a type of millet, not a true rice grain, making it a popular choice for Hindu fasts. It is rich in fiber, protein, and minerals like Iron and Calcium, making it a healthier and more filling alternative to many other fasting foods.

Ingredients You’ll Need

• Samak Rice or barnyard millet is the key ingredient for making this falahari upma. you can use it to make kheer also.
• Peanuts give a nice crunch to the upma
• Paneer makes the samak rice upma more filling and protein rich.
• Potato , peeled and cut it into small cubes.
• Ghee to roast all the ingredients for upma.
• Seasoning : Black Pepper Powder, Rock Salt (sendha namak), Cumin Seeds (jeera)
• Sliced Coconut is optional, but I like the taste of it in upma.
• Ginger, Green Chilli, Curry Leaves, Lemon Juice, Coriander Leaves

How To Make Falahari Upma

1. Preparation (The Crucial Step!)

• Place the Samak rice in a bowl, wash it 2-3 times until the water runs clear.
• Soak it in fresh water for 1 – 2 hours . This soaking time is key for soft, even cooking, and also this makes millet easy to digest.

• Dice the potato, paneer, and chop the chillies, ginger, and coriander leaves.

2. Tempering & Sautéing

• Heat Ghee in a pressure cooker.
• Add tempering ingredients (cumin, peanuts). Let them splutter.

• Add green chillies, ginger, potato, coconut, and curry leaves. Sauté for 20 – 30 seconds.

3. Cooking the Upma

• Drain the soaked Samak rice completely.
• Add the drained Samak rice, Sendha Namak (rock salt), paneer cubes, and black pepper powder to the pan. Mix gently and sauté for about a minute.

• Pour water. Seal the pressure cooker. Cook over low heat for one whistle.

4. Final Touches

• Turn off the heat. Let the steam release naturally from the pressure cooker.
• Fluff the upma using a fork. This allows the grains to fluff up beautifully.
• Add lemon juice, ghee (optional) and chopped coriander leaves.

Serving Suggestion

Serve your hot and delicious Samak Rice Upma with:

• Plain Curd for a cooling contrast.
• Vrat Wali Green Chutney: A fresh chutney made with coriander, mint, green chillies, and Sendha Namak .
• Coconut Chutney made without garlic.
• A simple pudina or lauki raita cooked with falahari ingredients.

My Tried and True Tips

1. Water Ratio: The traditional ratio of Samak rice to water is 1:2. Use the higher amount for a softer, more khichdi -like consistency.
2. Spice Check: Always confirm the ingredients permitted in your family’s Navratri fast. Some families avoid curry leaves, ginger, or even black pepper. Adjust accordingly.
3. Oil Substitute: If you prefer, you can use coconut oil or groundnut oil instead of ghee.
4. Instant Pot Method: For quick cooking, use an Instant Pot ! Sauté the ingredients, add the drained millet and water (use 2 cups water for 1 cup millet), close the lid, and cook on Pressure Cook (High) for 8 minutes , followed by a Natural Pressure Release (NPR) for 5 minutes. Then release the remaining pressure manually.

More Navratri Recipes for fasting

• Kutti Ki Puri
• Vrat Aloo Tikki
• Makhana Kheer
• Sabudana Kheer
• Sweet Potato Chaat
• Kaju Makhana Sabzi

Ingredients

• ▢ ½ Cup barnyard millet (samak rice)
• ▢ 1 tablespoon ghee
• ▢ 1 teaspoon cumin seeds
• ▢ 1 inch ginger, sliced
• ▢ 1 green chilli, chopped
• ▢ 5 – 6 curry leaves
• ▢ 2 tablespoon peanuts
• ▢ 2 tablespoon coconut, sliced
• ▢ 1 small size potato, finely chopped
• ▢ ½ teaspoon rock salt
• ▢ ¼ teaspoon black peppercorns
• ▢ 1 Cup water
• ▢ 50 gram paneer, cut into cubes
• ▢ handful of chopped coriander

Instructions

• Rinse and soak millet for 2 – 3 hours atleas.
• Heat ghee in a pressure cooker. Add cumin, peanuts, curry leaves, ginger, chilli, and coconut. Fry for 1 – 2 minutes.
• Drain the soaked Samak rice completely. Add potato, and drained millet to the pressure cooker. Fry them for 30 – 40 seconds.
• Add water, salt, paneer cubes, and pepper. Mix nicely. Close the lid. Pressure cook for 1 whistle over low heat.
• Let steam release naturally. Fluff upma. Add coriander leaves, lemon juice, and ghee.
• Serve samak rice upma warm with sattvic chutney or plain curd.

Recipe Notes:

• The soaking time is key for soft, even cooking, and also this makes millet easy to digest.
• You can follow the same upma recipe for other types of millet or quinoa also.

Nutrition

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