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# Poori Recipe
| | |
| -------------- | -------- |
| **Prep time** | 10 min |
| **Cook time** | 30 min |
| **Total time** | 40 min |
| **Serves** | 20 poori |
Per poori.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 72 kcal |
| Carbohydrates | 12 g |
| Protein | 2 g |
| Fat | 2 g |
| Saturated fat | 1 g |
| Sodium | 92 mg |
| Potassium | 44 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 56 IU |
| Vitamin C | 8 mg |
| Calcium | 7 mg |
| Iron | 1 mg |
## Ingredients
### for poori:
* 2 cup wheat flour
* 1 tbsp rava / semolina / suji *(fine)*
* ½ tsp sugar
* ½ tsp salt
* 2 tsp oil
* water *(for kneading)*
* oil *(for frying)*
### for aloo bhaji:
* 3 potato *(peel & cube)*
* 1½ cup water
* 2 tbsp oil
* 1 tsp mustard
* 1 tsp urad dal
* 1 tsp chana dal
* 2 dried red chilli *(broken)*
* pinch hing
* few curry leaves
* 1 inch ginger *(finely chopped)*
* 2 chilli *(slit)*
* 1 onion *(sliced)*
* ¼ tsp turmeric
* ¼ tsp salt
* 1 tbsp lemon juice
* 2 tbsp coriander *(finely chopped)*
## Instructions
### how to make soft & puffy poori:
1. firstly, in a large bowl take 2 cup wheat flour, 1 tbsp rava, ½ tsp sugar, ½ tsp salt and 2 tsp oil.
2. crumble and mix well making sure the flour is moist.
3. now add water and knead the dough.
4. knead the dough tight adding water as required.
5. now pinch a large ball size dough and roll to form a log.
6. cut into pieces and roll them to small balls.
7. place the balls into a small bowl and 1 tsp oil. grease the ball to prevent from drying.
8. now take a ball and roll using a rolling pin.
9. roll to slightly thick thickness.
10. drop the rolled dough into the hot oil.
11. press until the puri puffs up and splash oil to puff up fully.
12. flip over and fry until it turns golden brown.
13. finally, drain off the poori and is ready to enjoy with aloo bhaji.
### how to make aloo bhaji for poori:
1. firstly, take 3 cubed potato into the pressure cooker.
2. add 1½ cup water, ½ tsp salt and pressure cook for 4 whistles. keep aside.
3. now in a large kadai, heat 2 tbsp oil, 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 dried red chilli, pinch hing and few curry leaves. splutter the tempering.
4. add 1 inch ginger, 2 chilli, 1 onion and saute until onions change colour slightly.
5. further add ¼ tsp turmeric, ¼ tsp salt and saute for a minute.
6. add pressure cooked aloo and mix well adjusting consistency as required.
7. cover and cook for 5 minutes or until flavours are absorbed.
8. now add 1 tbsp lemon juice, 2 tbsp coriander and mix well.
9. finally, enjoy aloo bhaji with hot and puffy poori.
## How to make soft & puffy poori
firstly, in a large bowl take 2 cup wheat flour, 1 tbsp rava, ½ tsp sugar, ½ tsp salt and 2 tsp oil.
crumble and mix well making sure the flour is moist.
now add water and knead the dough.
knead the dough tight adding water as required.
now pinch a large ball size dough and roll to form a log.
cut into pieces and roll them to small balls.
place the balls into a small bowl and 1 tsp oil. grease the ball to prevent from drying.
now take a ball and roll using a rolling pin.
roll to slightly thick thickness.
drop the rolled dough into the hot oil.
press until the puri puffs up and splash oil to puff up fully.
flip over and fry until it turns golden brown.
finally, drain off the **poori** and is ready to enjoy with aloo bhaji.
## How to make aloo bhaji for poori
firstly, take 3 cubed potato into the pressure cooker.
add 1½ cup water, ½ tsp salt and pressure cook for 4 whistles. keep aside.
now in a large kadai, heat 2 tbsp oil, 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 dried red chilli, pinch hing and few curry leaves. splutter the tempering.
add 1 inch ginger, 2 chilli, 1 onion and saute until onions change colour slightly.
further add ¼ tsp turmeric, ¼ tsp salt and saute for a minute.
add pressure cooked aloo and mix well adjusting consistency as required.
cover and cook for 5 minutes or until flavours are absorbed.
now add 1 tbsp lemon juice, 2 tbsp coriander and mix well.
finally, enjoy **aloo bhaji** with hot and puffy poori.
## Video
## FAQ
[ ](https://hebbarskitchen.com/wp-content/uploads/2020/10/poori-recipe-puri-bhaji-recipe-puri-recipe-how-to-make-poori-poori-baji-6.jpeg)
the key point to get puffed poori is to knead the dough very tight and not soft or dry. it should not be sticky or loose. do not roll too thin or too thick. roll to the perfect thickness. this helps the poori to puff up. else poori might also absorb the oil. if you roll the poori thin, it might burst and get flattened when you deep fry in oil. also, fry the pooris in hot oil. the flame should be high. high heat helps to puff up the poori and gives a good shape to it. while deep frying, press the puri until it puffs up and splashes the oil on it. this helps to get super puffed poori.
adding rava to the dough makes the poori to turn crispy. at the same time, adding too much rava to the dough makes the poori hard. adding 1 tablespoon of rava to 2 cups of wheat flour is perfect. always use bombay rava or chiroti / fine rava. do not use bansi rava or any other variants of rava. because it might make the poori hard and flaky.
if the dough is too dry, or not well kneaded, the poori turns hard. always add oil to the dough while kneading. insufficient water to the dough while kneading also causes poori to turn hard. the frying should be done in high flame in very hot oil. also, pooris should not be in frying oil for too long. roll uniformly to the correct thickness. always serve the pooris hot. else it might turn soggy and hard.
[ ](https://hebbarskitchen.com/wp-content/uploads/2020/10/poori-recipe-puri-bhaji-recipe-puri-recipe-how-to-make-poori-poori-baji-3.jpeg)
usually, poori is made of wheat flour, rava, salt, sugar and oil. but some restaurants make this with a mix of maida and wheat flour. but as maida is having gluten and not well for health, it’s always good if you use wheat flour to make pooris. rava helps the pooris to turn crispy. adding sugar to the dough gives the good bright and attractive golden rich colour to the poori. also adding oil to the dough prevents the dough from getting dry.
usually, aloo bhaji goes best with poori. but there are many other paneer gravies, especially paneer butter masala, which go well with poori. moreover, all north indian vegetable curries especially gravy sabzis, also veg kurma are a good combination for poori. some even eat it with seviyan kheer, sooji halwa, shrikhand, or aam ras.
adding ½ tsp of sugar to the dough helps to give a rich gold attractive colour to the poori. also, maintain the temperature of the oil. it should not be too low. the flame should be high while frying. don’t let the pooris stay on one side for a long time. this makes pooris to cook unevenly.
[ ](https://hebbarskitchen.com/wp-content/uploads/2020/10/poori-recipe-puri-bhaji-recipe-puri-recipe-how-to-make-poori-poori-baji-9.jpeg)
adding ghee to the dough helps to make the pooris soft. knead the dough well, tight and crack free. do not over knead the dough. roll the poori uniformly to thick, and the temperature of the oil should be right. do not overcrowd the pooris while frying. if you overcrowd the pooris, the pooris do not puff up hence does not make it soft.
always use cow’s milk / full fat milk to get the best and soft rasgullas. avoid skim milk, low fat milk or milk from the tetra packs which might make the rasgullas turn hard. so the best option is unpasteurized milk to get spongy rasgullas.
there are many variants in poori like aloo poori, in which smashed aloo is mixed with the wheat dough. masaledar poori in which spices are mixed with the wheat dough then rolled and fried in oil. mangalore buns which are also called as banana poori in which banana puree is mixed with all-purpose flour/maida or wheat flour which is then rolled and deep-fried in oil and luchi puri prepared using maida.
yes, even though we don’t add rava to the chapati dough, we can use the same dough to make poori. but the thing is dough should be tight and not soft. it will puff up but at the same time, it might absorb oil. so make sure your dough will not be too smooth. roll to the thick and deep fry in the hot oil. you will get fluffy poori with the chapati dough.
## Notes
* firstly, make sure to knead the dough really well, else the poori will be oily.
* also, adding rava helps to make crispy poori.
* additionally, adding sugar to the dough helps to get a golden rich colour.
* finally, **poori bhaji recipe** tastes great when served hot.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/poori-recipe-puri-bhaji-recipe/](https://hebbarskitchen.com/poori-recipe-puri-bhaji-recipe/)
](https://hebbarskitchen.com/wp-content/uploads/2020/10/poori-recipe-puri-bhaji-recipe-puri-recipe-how-to-make-poori-poori-baji-6.jpeg)
the key point to get puffed poori is to knead the dough very tight and not soft or dry. it should not be sticky or loose. do not roll too thin or too thick. roll to the perfect thickness. this helps the poori to puff up. else poori might also absorb the oil. if you roll the poori thin, it might burst and get flattened when you deep fry in oil. also, fry the pooris in hot oil. the flame should be high. high heat helps to puff up the poori and gives a good shape to it. while deep frying, press the puri until it puffs up and splashes the oil on it. this helps to get super puffed poori.
](https://hebbarskitchen.com/wp-content/uploads/2020/10/poori-recipe-puri-bhaji-recipe-puri-recipe-how-to-make-poori-poori-baji-3.jpeg)
usually, poori is made of wheat flour, rava, salt, sugar and oil. but some restaurants make this with a mix of maida and wheat flour. but as maida is having gluten and not well for health, it’s always good if you use wheat flour to make pooris. rava helps the pooris to turn crispy. adding sugar to the dough gives the good bright and attractive golden rich colour to the poori. also adding oil to the dough prevents the dough from getting dry.
](https://hebbarskitchen.com/wp-content/uploads/2020/10/poori-recipe-puri-bhaji-recipe-puri-recipe-how-to-make-poori-poori-baji-9.jpeg)
adding ghee to the dough helps to make the pooris soft. knead the dough well, tight and crack free. do not over knead the dough. roll the poori uniformly to thick, and the temperature of the oil should be right. do not overcrowd the pooris while frying. if you overcrowd the pooris, the pooris do not puff up hence does not make it soft.