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10-12 pooris

Awesome to have with halvas or kheer or khara bateta...whatever you prefer having them with! This recipe can be adapted to make soft pooris or crispy ones.

1 1/2 cup
all-purpose flour
1/2 cup atta flour
2 tbsp.
3 tbsp.
1 tsp.
pinch of baking powder
warm water for kneading
(you can add a bit of milk in it for extra soft pooris)
oil for deep frying

Sift the flour, add the baking powder, salt, yoghurt and oil. Gradually add in the warm water and knead to a soft dough. Let it sit for about 20mins, then divide the dough into 10-12 pieces. Roll each one out to about 4 inches diameter.

For soft pooris:

Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start splashing hot oil over the top of it with a spoon.

Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns dark in less than a minute, the oil is too hot. Reduce the heat of the stove. Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.

Flip the poori over and cook the other side until golden brown.

For crispy pooris:

After you've rolled out your pooris, make small slits all over them. This will stop them from puffing up, and they will stay flat and crisp. Fry them in the oil on both sides until golden and remove.

Drain on paper towels and serve!



May I know how much water is needed f it's in a dough making machine

Fauzia's Kitchen Fun's picture

It's hard to estimate water, just add about half a cup then increase gradually IF needed as the dough is getting kneaded.

salam sister
thanx alot for all the lovely easy recipies u post,i have tried most of them and they turned out marvellous!!!!!!!!when making poori can i take out two tablespoon of flour and sustitute it with 2 tbs of semolina

Fauzia's Kitchen Fun's picture

W/Salaam, thanks! I have never tried with semolina, give it a go and let me know how it turns out. :)

Whar is atta flour?

Fauzia's Kitchen Fun's picture

Wholemeal flour.

Hey I tried ur recipe for pooris it turned out very well was puffy n tasted awsome
Just would like to know what could b da reason for its absorbing too much oil?
It made me lil upset when oil dripped off when it was broken to eat

Fauzia's Kitchen Fun's picture

Hi! Could it be that you fried them in oil that wasn't hot enough? That is one of the main reasons for oil to get absorbed. You need the oil to be hot when frying.

Asallam aleykum Fauzia,pls advice if i can jus use 2cups of AP flour n omit the atta flour?
Thaaaaanxx :)

Fauzia's Kitchen Fun's picture

W/Salaam, yes that is ok.

Hi i want to know can i make the dough earlier and keep in the fridge for next morning? plz reply

Fauzia's Kitchen Fun's picture

Hi, yes you can.

Hi Fauzia, I tried a number of times but i can't make them puff. i'm not sure what have i done wrong?

Fauzia's Kitchen Fun's picture

Hi, you may be rolling them out too thin maybe? Is the oil hot enough when you add them in?

Sweetest Sister Fauzia,
I invited some guest over for traditional breakfast as the city am living in doesn't have any halal food outlets. I doubled the recipe of pooris and by far it was the best poori recipe i have tried over years. they were soft n fluffy for kids and i fried a bit longer with 1 or 2 slits and they were crispy and yummylicious for my taste. The guest were very happy and took all the left overs. i said all thanks to Almighty Allah and my new cooking expert sister Fauzia. Stay Healthy and happy and keep creating yummy food recipes for people like us. May Allah fulfill all your wishes. Ameen.

aa fauzia,was jst askn,are the pooris deep fried or are they cooked like chapatis
n btw,all ur recipes are superb mashaAllah

Fauzia's Kitchen Fun's picture

W/Salaam, thank you. They are deep fried. :)

Assalam. What is atta flour?

Fauzia's Kitchen Fun's picture

W/Salaam, wholemeal flour.

assalm fauzia sis thanks for the recipe,i try those Pooris its was delicious my husband like it a lot thanks once more