Pooris

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These South Indian whole wheat breads fry up in just minutes to pair with curries or eat on their own.

By

Maneet Chauhan

Updated on August 3, 2023

Tested by

Food & Wine Test Kitchen

Pooris Indian Bread Recipe — Photo:
Matt Taylor-Gross / Food Styling Barrett Washburne

Active Time:

45 mins

Total Time:

1 hr 15 mins

Servings:

12 servings

Yield:

12 pooris

Pooris are cooked and served throughout India, most often paired with Chana Masala, Saag Paneer, or other curries. Maneet Chauhan grew up eating pooris with savory curries, but also likes to give them a sweet touch, eating them at breakfast dusted with cinnamon sugar, or as part of a dessert for Diwali or other special occasion dinners.

When frying the pooris, it helps to use a ladle to press them into the oil on one side, and then the other, so they puff up evenly. If you like, dust the fried pooris with sugar or spices immediately after frying so the seasonings adhere to the pooris. Eat them right away — they are at their best when they are just out of the oil.

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Ingredients

2 cups (10 ounces) atta (whole wheat flour or all-purpose flour)
1 cup (6 ounces) sooji (semolina)
1/4 teaspoon ajwain (carom seeds), crushed
1/4 teaspoon salt
1 tablespoon ghee
1 1/4 cups warm water, plus more as needed
Peanut oil, for frying

Directions

Using your fingertips, mix atta, sooji, ajwain, and salt in a medium bowl, then add ghee and mix until well incorporated. Mix in water, adding more water 1 tablespoon at a time to form a firm dough; knead to form a ball. Cover dough and let rest for 30 minutes.
Line a large baking sheet with paper towels. Heat 2 inches of oil in a large wok or pot to 350°F over medium-high. Divide dough into 12 golf-ball-sized balls, rolling each into a smooth ball. Coat balls with a thin layer of oil and roll out on a work surface into 5-inch disks about 1/8-inch thick.
Working with 1 disk at a time, carefully add dough to hot oil in wok. Use a slotted spoon to gently press poori under oil on 1 side until it puffs up, then press down on other side until poori has completely puffed and is golden brown, 1 1/2 to 2 minutes. Flip poori over and cook until golden, about 30 seconds. Transfer poori to prepared baking sheet. Repeat with remaining dough and serve immediately.

Pooris

Ingredients

Directions

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