Poori, Unleavened Indian Fried Bread


Pooris are one of my favorite Indian breads. We don’t eat them often because they are so unhealthy, but we do like to have them every once in a while. Pooris are an alternative to roti or naan. They are especially good with chole, if you don’t have any bhaturas. 


  • 2 cups atta, whole wheat flour
  • salt to taste
  • 1/2 tsp sooji
  • 1 tbsp oil
  • water for kneading
  • oil for frying

To Make:

Mix the atta and salt and sooji. Add water a little at a time to make a stiff dough. Add oil over dough and knead once more. Cover and let rest for 20-30 minutes.

Once dough has rested for 30 minutes, take the dough out and knead once more. Meanwhile, heat frying oil to hot. Divide into equal parts. Use a silpat and a little cooking spray on the rolling pin to the dough won’t stick to the table or pin. Do not use any flour. Roll into a circular shape about the size of a saucer plate.

Once oil is hot, take a poori and put it in the oil. Immediately start pressing it down gently with a spatula so the oil covers the top. Don’t keep it submerged, but use the spatula to make it bobble. The poori will puff up. Once puffed, turn it over until golden. Drain on paper towel.

Serve with whatever dish you like.


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