How to make Perfect round, puffy and Soft puris

Pooris are prepared on special occasions. Here is perfect recipe to prepare fluffy, soft pooris at your home.

हिन्दी में पढिये : How to make Perfect round, puffy and Soft puris

Ingredients for Puris

  • Wheat flour - 2 cups (300 grams)
  • Salt - 1/2 tsp or to taste
  • Ghee - for frying

Perfect Soft and puffed Puris

Take wheat flour in a big mixing bowl and to it add salt and 2 tsp ghee. Mix everything really well. Now mix water in small portions and knead stiff and tight dough. Cover the dough and keep aside for 20 to 25 minutes to set.

When the dough sets, grease your hands with some ghee and knead it again. Now make small lumps from the dough. Now take one dough lump on hand and make a round ball. Likewise prepare rest of the lumps as well and keep them covered to prevent from drying.

Heat enough oil in a wok for deep frying the pooris. Now take pne dough ball and grease the rolling plate and rolling pin with some oil. Place the dough ball on the rolling plate and roll it out evenly. Make sure that the pooris are not thin in the center. Roll it out from the edges.

To check if the ghee is heated well, drop a small dough lump into it. If it floats immediately on the surface that means the ghee is heated well. The ghee for frying the poori should be heated well. Now gently slide the rolled poori in to the wok. Press it down with slotted ladle to puff it up. Flip the sides and fry until it turns golden brown in color. Drain out the fried poori on  a plate. Likewise fry rest of the pooris as well. With this much dough 20 pooris can be prepared.

Serve these steaming hot pooris with matar paneer, matar aloo or any other curry that you relish eating.


  • While kneading the dough make sure you don't knead too stiff dough or too soft dough.
  • To make perfect pooris knead the dough well until smooth.
  • Roll out the pooris on the edges and evenly. It should be too thick or too thin else it won't puff up.
  • Make sure that the ghee or oil is heated well for deep frying the pooris.



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