Making puffy poori at home like restaurants is not a rocket science. If you add ingredients in the right proportion and if the heat of the oil is  just right you will get a properly puffed up poori. At home our mom used to make pooris only with atta. While making some of them do get puffed up and some are flattened.  That time I was rather amazed by seeing the puffy pooris made in restaurants. Following these tips i am sure you could make a tasty as well as puffed up pooris.

I got this recipe from a TV show; the chef gave tips on how to come up with puffed up pooris. I have made these pooris using multi grain atta as i use that generally for making chapatis. Use normal atta/ whole wheat flour for better results. Then i tried the recipe at home and it was a success. Do try this recipe and let me know the outcome.

Puffy Poori

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Cuisine: Indian
Makes:10 nos

Wheat Flour/ Atta- 1 cup
Semolina/ Rava/Sooji- 1 tablespoon
Oil- 1 teaspoon
Sugar- 1/4 teaspoon
Salt- to taste
Oil- for deep frying
How to make Puffy Poori

  • In a bowl add a tablespoon of semolina and drizzle little water to soak up the semolina. Allow to soak for five minutes. 
  • Now add the wheat flour, a teaspoon of oil, sugar, salt on top of soaked semolina. 
  • Mix well with hand to roughly mix well. Now add water to make the dough. The dough should not be too stiff. It should be soft.
  • Now transfer the dough on top a flat surface and knead to make a pliable soft dough. Do not rest the poori dough like chapatis start making pooris immediately.
  • Now divide the dough in to 6-7 lemon sized balls.
  • Sprinkle some flour and keep one ball of dough on top and roll using a rolling pin as a round pooris of palm sized. Roll the pooris little thicker than chapatis so that the pooris become puffier while frying.
  • Heat oil well in a pan and reduce the flame to medium and start frying. Check the temperature of the oil by dropping a small piece of dough it should rise immediately. It should not become brown indicates oil is over heated.
  • Drop the pooris one by one by carefully sliding on a side of the pan and start frying.
  • When one side starts to get the deep golden colour turn the poori to other side using a knife or ladle and cook the other side.
  • Keep the fried pooris on top of kitchen towel to absorb excess oil.
  • Serve hot with Potato Masala or Channa Masala.
  • Notes: Use enough oil to fry the pooris else the pooris start to become flat at some point.
  • Do not use more than one or two tablepoons of rava/cup of atta. Adding more rava reduces the taste of pooris.
  • Soaking rava makes the dough smooth and easy while rolling.
  • Adding rava makes more crispy pooris which stays crispy for some more time.
  • Sugar gives a nice golden colour to the pooris so add 1/4 to 1/2 teaspoon. Do not add much which makes the poori sweeter in taste and darker in colour.
  • If you donot add enough water to knead the dough the dough becomes stiff and hard to handle. It further gives cracked pooris while frying and tastes dry while consuming.
  • Do not dust with more flour which will burn and settles down.
  • You could replace the oil added to make the dough with ghee for more taste and flavour. 
Poori Recipe