Puri / Poori

Puris are such a treat to the eyes and to the taste buds. The sight of a well puffed up Puri excites everyone (not just kids). Some great combinations are ‘Aloo-Puri’, Chole-Puri’ or ‘Halwa-Puri’. It is made on special occasions from religious functions to weddings to birthdays. Enjoy this awesome South Asian unleavened bread that will take your breath away!


Chapatti Flour – 1.5 cups
Salt – 1/4 tsp
Oil – 1 tbsp
Warm Water – 1/2 cup
Oil – for deep frying


1. Mix the Flour, Salt and Oil together.
2. Mix well to incorporate all the Oil into the Flour.
3. Add a little Warm Water at a time to form a dough.
4. Option- A food-processor can also be used to make the dough.
5. Once the dough is made, smear a couple of drops of remaining Oil coat it. Oil will help avoid forming a crust.
6. Cover and allow the dough to rest for about half hour or at least 10 minutes.
7. After the rest time, knead the dough once again.
8. Heat Oil for frying the Puris on Low-to-medium heat. Allow it to heat very well.
9. Make balls of the dough (approx table-tennis size balls). Makes 12-15.
10.Take one ball and roll it into a nice, smooth round ball with the palm of your hands.
11.Then press it flat.
12.Roll it out with a rolling pin to form a nice even round discs without using flour.
13.The puris are usually smaller than chapattis and a little thicker (so they can puff up).
14.Once the Oil is nice and hot, gently slide the Puris in from the side.
15.The Puri will settle at the bottom for a few seconds before it come up to float.
16.Once it starts floating, gently press on one side with a frying ladle. This will help the Puri to puff up.
17. After a minute or so, flip the Puri and cook on the other side.
18.After another minute, scoop the puri to the side and drain out all the excess oil.
19.Put the done Puri on a paper towel.
20.Serve hot and fresh with Dahiwale Aloo, Chole or Suji ka Halwa.
21.Serves 3-4.


1. A pinch of Carom Seeds (Ajwain) may be used in the dough. It helps to digest.
2. As a variation, add a boiled and mashed potato to the dough to make ‘kasta puri’.
3. Test the oil by putting in a small ball of dough to see if the oil is ready. The little ball of dough should go to the bottom and then after a few seconds float to the top of the oil. The oil is then ready.

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0 thoughts on “Puri / Poori

  1. Hi, i need help, my mother in law used to put some black seeds in her puris, and it was not cumin seeds, but it added a really nice taste to them, they were black round small seeds, and i dont know what they are called, can someone please help me.. Could it be kalonji?

  2. Hi,i am am avery big fan of your you tube videos on cooking,could any body tell me how make khatlama with mince meat and what flour to use?.

  3. Do you have a recipe for dhaal puuri? my grandma makes it she is from the Caribbean.I would love to see an episode on this! keep up the good work love the food. making galub jaman tonight!

    1. Hi Reni,

      Puris taste best when they are fresh…they are soft and flaky at the same time. If that is not an option, you can store puris for one day (make them in the morning and serve them in the evening). Unfortunately, they becomes really flat and oily if you keep them longer.

    1. Hi Addie,

      It could be that it is rolled too thin. Try a thicker one and see if it makes any difference. If you pass your fingers/palm over the top, you will notice if it is rolled unevenly.

  4. Thankyou Thankyou Thankyou Thankyou Thankyou

    I am so glad i saw ur receipe and tried making puris and it came out perfect, 6 yrs back when i had got married and tried on my own it was a big failure and after that i tried with your receipe and it came out perfect. My kids too njoyed and wanted to have more, as i had in small qty. they have told me to make again the next day and more.

    Thx a ton again to Hetal and Anuja.

  5. Hi Hetal and Anuja, I made Pooris last night for my kids and they really enjoyed it!! Between both of them they had about nine Pooris 🙂 (with fish curry)

    Thanks for sharing all your wonderful recipes! I am a Sri lankan who loves Indian food 🙂

  6. hi Hetal/ Anuja… u both r so cute… i m frm Pakistan.. your poories are easy to cook and tasty, i try it and every1 loves it especially my father in law… thanx 2 both of u very much…

  7. There is a Pizza Place in NYC that sells a Fabulous tasting pizza. The crust is Beyond anything I have ever had. The Crust is Light and Crunchy on the INSIDE! It is made in a 9″ pan in an Oven. They will not tell how this is accomplished. They are an Indian outfit. The secret is probably in the Dough. Do you have any ideas on how to get a Pizza Crust that is so light and crispy ON THE INSIDE? Thank You.

  8. you girls rock!!!i have tried alot of ur recipes and wow i have to admit,im real loving it,i enjoyed puri with my family it was extra delicious!!stay blessed girls we learn from you…

  9. Hi, I love your recipes when I watch your video it just seems so simple,
    But may I know do you guys live in India? And us that how you have many Indian stuff?

    1. Hi Kavita,

      You can roll puri and keep them in the refrigerator (not freezer) until the next day. You have to keep some kind of wax or parchment paper in between each one so that they don’t stick to each other and keep them in an air tight ziploc bag.

  10. Hi Ladies,

    Absolutely love your recipes and videos. I am planning on making a special breakfast tomorrow for my father in law as it is fathers day tomorrow. So, decided to stop by here and watch the video on poori, so that I can make nice fluffy ones. I am planning on making poori, Daal(yellow moong daal), Halwa (sindhi seera) and fried aloo for breakfast tomorrow, all his favorite. Thanks again for wonderful recipes and I love how you both make the cooking look so simple.

    Keep up the good work. I am recommending this site to all my friends.

  11. Hi sisters, I’m SriLankan from saudiArabia. Although I had seen your videos in YouTube for one year it is appear to see your webside for this few months. I’m very happy. I have tried to make POORI a lot of time but it will not come puff up. I tried with Maidha & wheat flour also. Please can you tell me how I can get puff?

  12. Hi Hetal/Anuja,

    Whenever I try to make pooris, when I am deep-frying them, somehow the oil gets into the poori and when I take a piece of the poori, I see a lot of oil. Where could I be going wrong? Please answer my question. Your recipe looks very good.

  13. Hi, I am new to US & tried to make poori once in Canola oil, but I did not like the smell of the oil for frying…I used to use Sunflower oil in India. Can you suggest what is the best oil to use for frying, in US?

  14. I’ve been enjoying your video demonstrations – they’re great. Where did you get the metal board (chakla)that you are rolling out your puris on? I haven’t seen anything like it available. Thanks, and keep up to good work!

    1. Hi Erich,

      Our chakla is from India. You may be able to find one at one of the larger Indian grocers that carry pots/pans, etc.

  15. Hi,

    I wish I was one of your neighbours. Great cooking.Hats off to you.My favourite hobby has become checking your videos. Wish you lots of success in your life.

  16. Hi Hetal and Anuja,

    I made poori’s last night along with the chana masala recipe from your website. They turned out awesome! Thank you for making it so easy for us novice cooks!

  17. Hello Hetal and Anuja,

    your puris look awesome, dyi recommend adding a little sooji to the wheat flour, so that they come out crispy.

    Also your kadai looks great can you please tell me where we can get them.


    1. Hi Lavanya,

      Yes, if you want, you can add a bit of sooji. Our kadhai is about 20 yrs old 🙂 It was purchased from an Indian store…not sure if they are still available but you can check some of the larger Indian grocery stores that carry pots and pans.

  18. Hi Hetal & Anuja,

    I love your recipes and i always refer to your website, when i want to try something new.

    Can you please tell me where i can find the kind of strainer you used in this recipe?
    I tried this Poori recipe, but they became hard after sometime. What could’ve gone wrong?

  19. First of all u girls rock………thanks for ur show! i learnd a lot…. can u tell me a tip on how to store left over oil from frying , so that i can store for a long time.

    1. Hi Jyothi,

      It is not good to use leftover oil from frying. Once oil has been heated and then cools down, the chemical composition changes. If you notice, the oil becomes thicker. The best thing to do is to plan a few frying things all together. This way, you get the most out of your oil. You can fry things like paneer for later use (just freeze it).

  20. Thanks so much for the video! I can’t wait to try this. In fact, I made the dough this morning but didn’t have time to roll it out. Can I leave it in the fridge covered with a wet towel and roll it out later?

    1. Sorry for the late response. You can definitely roll it out later. We’d suggest putting it in a container with a tight fitting lid so that the dough doesn’t dry out. Be sure to bring the dough to room temp before rolling it.

  21. Hi Ram,

    Wow! What great feedback. It’s so nice to see that ShowMeTheCurry.com has made cooking easy and do-able for everyone – not just women. Thanks so much for sharing your story and we wish you all the best in your cooking endeavor.

  22. Hi Curry Girls,
    Trying to loose weight, I stumbled upon your site. My wife does not know how I learned to cook this well after not making any effort to learn from her for the past 22 years!!!. I am going to tell her the secret of my success pretty soon. I thank you very sincerely for making it possible to eat healthy, tasty and wise. The way you teach is simple and classy, even a man can learn to cook.
    My daughter no more puts the sign “Danger, Man Cooking”.
    Regards and Thanks a lot,

  23. Hi mam,

    I guess something is wrong with the link here. I want to see puri video and it shows bhel puri video here. pl check it.


  24. Hi Hetal & Anuja,
    I made pooris for the first time. Out of the 15 pooris that I made, only 5 came out puffed up & soft. Others were a little bit hard, rubbery and flat. WHERE could I’ve gone wrong? I got the flour from Indian store only. But I was kneading it for nearly 10 mins or so. And I just couldn’t get the thickness right and even. ANY SUGGESTIONS?
    BTW, where did you get your Deep-fry Pan from? It looks like enamel. Because the karahi that you get here is flat. And if its tends to be deep (about 3 inches or higher), the width of the pan is so large that I need to use atleast 750 ml. of oil for deep-frying. PLEASE ADVISE about this also.

  25. Hi,

    Great website – I’ll give you guys a hint though instead of going through all this just simply buy “Flour Tortillas” (not corn but flour) and deep fry them. They’ll turn out exactly like pooris. I am very finicky when it comes to food and am i telling it it’ll turn out great. Anyways, awesome website please do continue making great dishs. Thanks

  26. wow!!! this site is amazing…i luv eating gud food like that.i never cooked this kind ov stuff but now i `ll give it a shot. u gurls r doing great job.


  27. Chapati flour is available in any Indian grocery store. Hopefully you have one near you. All-purpose flour (aka maida) is not suitable to make puris because they will become too rubbery. If you absolutely cannot find an Indian store, you can try using Whole Wheat Flour available in your local supermarket and mixing in a little all-purpose flour (2/3 wheat, 1/3 all-purpose). Your puris may look a little browner.

  28. Hi,

    Your site is the most amazing cooking site ever!I regularly visit your site, its just irresistable.

    I am a big fan of Puri…I live in the states and I cant really find any chappati flour.I was wondering if we can use All-purpose white flour instead of chappati flour.Is it possible?

    Angelica, USA.

  29. wow! you rock gals!! Awesome site with awesome recipes! Pooris look amazing!
    BTW, your kadai looks very good- Where can we get that?

    Thanks and looking forward to lots and lots of exciting recipes from you!


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