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Chef Priya
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Traditional Fried Indian Bread

Poori

(43 reviews)
"

Nothing brings back childhood memories like fresh, hot pooris. They were always my favorite because of their delightful puff and the way they complemented any curry or even just a little pickle.

"
Traditional Fried Indian Bread
Prep time:20 mins
Cook time:20 mins
Total time:40 mins

Protein

4g

Carbs

25g

Fat

7g

Calories

180 kcal

Servings:
4
Vegetarian

Ingredients

whole wheat flour2 cups
semolina2 tbsp
(optional, for extra crispness)
salt0.50 tsp
ghee1 tbsp
(melted, or use oil)
water3/4 cup
(warm, adjust as needed)
oil0
(for deep frying)

Directions

Prepare the Dough

  1. In a large mixing bowl, combine whole wheat flour, semolina (if using), and salt.
  2. Add melted ghee and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
  3. Gradually add warm water, a little at a time, and knead it into a smooth and firm dough. It should not be too soft or sticky.
  4. Cover the dough with a damp cloth and let it rest for 15 minutes.

Shape the Pooris

  1. Divide the dough into small lemon-sized balls.
  2. Roll each ball into a smooth disc using a rolling pin, about 4 inches in diameter. Do not use additional flour for rolling; if needed, lightly grease the rolling surface with a bit of oil.

Fry the Pooris

  1. Heat oil in a deep frying pan over medium-high heat. The oil should be hot but not smoking.
  2. Test the oil by dropping a small piece of dough into it. If it sizzles and rises to the surface immediately, the oil is ready.
  3. Carefully slide one poori into the hot oil. It should puff up immediately. Gently press on the poori with a slotted spoon to help it puff fully.
  4. Fry until golden brown on both sides, about 30–40 seconds per side.
  5. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.
Chef's tip: Maintain the oil temperature by adjusting the heat between batches; cooler oil will result in greasy pooris, while too hot oil will burn them.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.