Famous Indian fried chapatti made with wheat flour. It is generally known as poori/puri and is part of every North Indian festival meal. The Navratri festival specially adds a companion as Suji Halwa.
- 1/2 tsp Carom seeds Ajwain
- 2 Cup Oil
- To make the dough, take a big bowl and add wheat flour, Salt, and Carom Seeds.
- Add oil and mix well with hands.
- Add small amount of Water and mix with hands to make a dough. Water should be added as per the requirement. Do not add all water at one go.
- Keep adding small amount of water as and when you feel the old water has dried. Press and mix with hands to make a dough.
- Keep pressing and mixing with hands until all wheat flour gets together and becomes a dough.
- Once dough is ready. Take half portion of dough and roll it to make a cylindrical stick.
- Cut small pieces from stick with knife. This is a faster way of making Pooris.
- Dip the tip of an individual piece in oil and roll it with rolling pin to give a round shape.
- Take a frying pan, add oil and heat it for frying.
- Make sure Oil is very hot when you add Poori in it. Once hot, add poori for fry.
- Press it slightly from corners with spatula. This helps in making a fluffy Poori.
- Once it is light golden from both sides it is ready. Take it out from the Oil.
- Make the rest of the Pooris in same pattern.
- Serve the Poori hot with Aloo Subzi or any other subzi of your choice.
For Poori Dough
5 min Prep
20 min Cook
Yield 20 number
How to make Poori | Atte ki poori
Amount Per Serving
Calories 303 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Sodium 59mg 2%
Potassium 98mg 3%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 12%
Protein 3g 6%
Vitamin C 0.002%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Recipe In English