Poori is a deep fried bread very famous throughout India. It is usually served with a potato side-dish and is commonly referred to as Poori Kilangu or Aloo Puri or Puri Bhaji. It is also served with sooji halwa (Halwa Puri), Kurma, Channa Masala, Shrikhand, Basundi and Aamras (Mango Pulp).

In our house it is a common brunch on relaxed weekends. Kids love to have these puffed bread. It is also made for many special occasions, ceremonies and festivals.

Generally puri refers to the bread made with whole wheat flour. However it is also made with maida (all purpose flour) and with rava (semolina). The former is known as “Bhatura” and the later is called “Golgappa puri or Pani Pori”. I will be sharing the recipes in detail in separate posts.


  • Wheat flour / Atta – 2 cups
  • Salt – 1 tsp
  • Semolina – 2 tbsp
  • Water – 1 cup
  • Oil – for deep frying


  1. Mix the wheat flour, semolina, salt and water together to make a dough.
  2. Knead nicely and let it rest for 15-20 minutes.
  3. Divide the dough into equal sized round balls.
  4. Roll it out into circular shape similar to rolling chapati. But the size of poori should be thicker and the circumference smaller than chapati.
  5. Heat oil for frying in a deep pan. Once the oil becomes very hot, deep fry the rolled out poori in it.
  6. Press gently with a spoon in the center of the poori. This helps the poori to puff up nicely.
  7. Once it puffs up nicely, remove from oil and let it rest on paper towels to remove excess oil.
  8. Serve with potato masala or chole masala.

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