Poori Recipe and Tips (ಪೂರಿ ಮಾಡುವ ವಿಧಾನ ಹಾಗೂ ಸಲಹೆಗಳು)

Poori ಪೂರಿ is one of the popular, tasty, delicious breakfast recipe.. It can also be made quickly, if any sudden guest drops-in home.



Wheat flour ಗೋಧಿ ಹಿಟ್ಟು – 1 cup + 3 tbspns maida or only wheat flour if maida isnt preferred
Little oil ಕಲಸಲು ಎಣ್ಣೆ – 2 -3 tbspns for dough.
Sugar ಸಕ್ಕರೆ- 1 tsp
Salt  ಪುಡಿ ಉಪ್ಪು- 1.5 tsp
Water ಕಲಸಲು ನೀರು – half the quantity of wheat flour
Refined Oil ಕರಿಯಲು ಎಣ್ಣೆ – Deep frying

Method :

[1] Mix the wheat flour in a bowl with oil, sugar, salt, water( little by little) and make into a thick dough.

[2] But dough must not be sticky, add little oil more than mentioned above and make it non-sticky, pilable, dough.ಗಟ್ಟಿಗಾಗಿ , ಹದವಾಗಿ ಹಿಟ್ಟನ್ನು ಕಲಸಿಕೊಳ್ಳಿ..ಕೈಗೆ ಹಿಟ್ಟು ಅಂಟಬಾರದು

[3] Allow it to rest for 20-30 minutes, closing the bowl with a lid or cloth.
ಒಂದರ್ಧ ಘಂಟೆಗಳ ಕಾಲ ತಟ್ಟೆ ಮುಚ್ಚಿ ನೆನೆಯಲು ಬಿಡಿ…

Now, heat oil in another pan/griddle for deep frying.

ಒಂದು ಬಾಣಲೆಯಲ್ಲಿ ಎಣ್ಣೆ ಕಾಯಲಿಟ್ಟು, ಈ ಕಡೆ ಸಣ್ಣ ಸಣ್ಣ ಉಂಡೆಗಳನ್ನು ಮಾಡಿಕೊಂಡು, ಸ್ವಲ್ಪ ದಪ್ಪನಾಗಿ ಲಟ್ಟಿಸಿ, ಎರಡೂ ಬದಿಯಲ್ಲಿ ಹೊಂಬಣ್ಣ ಬರುವರೆಗೂ ಕರಿಯಿರಿ….

[4] Other side, take out small marble sized or lemon sized balls from dough and roll around 10-12 (in batches) of pooris , 1/4 or 1/2 size that of chapathi. Now see if the oil is hot, by dropping a small ball inside so that the dropped small ball pops up immediately. Keep aside to cool and serve or serve hot.


Serve it with : Alugadde Eerulli Palya or Vegetable Saagu

Tips and tricks for soft/fluffy pooris :-

[1] Kneading the dough well and making the dough thicker than that of chapathi dough is important.

[2] Adding a little hot oil while making dough also gives crispier pooris.

[3] In order to make fluffy pooris, hold one side of the poori (by laddle) soon after dipping it in hot oil, so that the other side puffs up and vice-versa.

[4] Rolling out very thin discs gives very hard pooris after frying somewhat similar to even papads. So beware here! But some people like pooris to be crispy  and fried well that is slightly brown colored pooris than the white-colored ones.. So you can fry as you prefer the taste to be..

[5] Better to keep the dough before the guests arrive, and deep fry after they come.. That is making fresh pooris always keeps  it fresh, crispy and fluffy and tastes good as well.

4 thoughts on “Poori Recipe and Tips (ಪೂರಿ ಮಾಡುವ ವಿಧಾನ ಹಾಗೂ ಸಲಹೆಗಳು)

  1. Pingback: MaavinahaNNina rasa or SeekaraNe recipe | Life is Marvellous

  2. Pingback: Channa masala or Chole recipe – Type 1 | Life is Marvellous

  3. Pingback: Mixed Vegetable Saagu recipe(ಮಿಶ್ರ ತರಕಾರಿಗಳ ಸಾಗು ಮಾಡುವ ವಿಧಾನ) | Life is Marvellous – ಸುಂದರ ಜೀವನ

  4. Pingback: Mixed Vegetable Saagu recipe(ಮಿಶ್ರ ತರಕಾರಿಗಳ ಸಾಗು ಮಾಡುವ ವಿಧಾನ) | Life is Marvellous – ಸುಂದರ ಜೀವನ

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.