Indian Poori (or puri)

Pooris (deep fried Indian bread)


  • Wheat flour  (chapatti flour)            2 cups
  • Water                                              2/3 cup or less (enough to knead a stiff dough)
  • Salt to taste and oil for deep frying


  • Put flour in a large bowl and make a well in the center. 
  • Pour water slowly in the center and mix with your hand from the center of the bowl outward until you can gather the dough into a ball.
  • Continue kneading until the sides of the bowl is clean and the dough is not sticky anymore. 
  • Cover with a damp cloth and allow it to rest for about 20 - 30 minutes.
  • Knead again.  Cover and refrigerate.
  • Heat enough oil in a frying pan.
  • Make a small ball and dip the side of the ball in oil and roll out the dough to about 4 inches.  Repeat the same for the rest of the dough.
  • Slip the rolled out dough against the side of the pan and gently into the oil.  The poori should puff up.  Flip once and cook until the other side is light brown.
  • Serve hot with any Indian dish.