Crispy Poori Recipe

Crispy Poori

Crispy poori is a must for yummy aloo sabji, kaddu ki sabji or any other dish. Generally many find it diificult to make crispy fluffy pooris. Either the pooris are oily, not crispy, hard, rubbery, chewy or sometimes just flat. They do not fluff. But here are some tips and tricks to get the crispy pooris. Ii have tried to answer almost all queries related to getting that perfect crispy fluffy poori.

Crispy Poori Recipe

Crispy Poori Recipe | Whole Wheat Puri Recipe | How To Make Fluffy Poori

Poori is an Indian deep fried bread which is served with curries and sabji. Poories are made of whole wheat flour (atta) and some salt. Making poori is simple but frying a perfectly crispy fluffy poori needs some old age knowledge which we are gooing to share here. Here are some tips and tricks to make cripsy fluffy poori.
Prep Time 30 minutes
Cook Time 15 minutes
Course Breakfast, Lunch, Sunday Brunch, Travel Food
Cuisine Indian, Punjabi Cooking
Servings 4


  • Heavy bottom wide kadai / pan

Main Ingredients

  • Atta (Whole Wheat Flour)
  • Oil For frying
  • Salt
Keyword Crispy Puri, Fluffy Poori, Less Oily Poori


  • 2 cups Whole Wheat Atta
  • 1 tblsp Oil
  • 1/2 tsp Salt
  • 1/4 tsp Ajwain (Optional)
  • Oil For Frying

How to Make Crispy Poori :

  1. Take a big bowl and add everthing except for oil for frying.
  2. Just rub everything together with fingers.
  3. Then little by little add water and knead a medium hard dough. This dough is stiffer than the roti dough.
  4. Cover it and keep it aside for 15 – 20 mins.
  5. Again knead the dough for 5 mins till it attains shiny glow.
  6. Now take lemon sized ball and roll into circles.
  7. Meanwhile heat the oil on medium flame.
  8. For the pooris to fulff up it is important that your oil is hot. If the oil is cold then the pooris will absord all the oil. To make the pooris fulff without absorbing oil you need to make sure that the oil is really really hot.
  9. To test the right temperature throw in a pea size dough ball in the oil. It should come up to the surface immediately. That when you know that this is the right temperature.
  10. Now without lowering the heat, release one poori slowly in the oil and then splash the hot oil on it. The poori will start to fulff up. After 30 secs flip the poori and let the other side cook.
  11. Take it out on a kitchen tissue.
  12. Repeat the process with the remaining dough.
  13. Your cripsy fulffed pooris are ready to be relished with aloo ki sabji, chole, bhindi ki sabji or khatta meetha kaddu.

How to store the poori dough:

You can store the dough in an airtight container in the fridge for 1 week.

How to reheat leftover poori :

The best way to reheat the poori is to put 2 – 3 of them in an airfryer and bake them for 2 – 3 mins at 180 degrees.
Second option is to place them in a plate and microwave them for 2 – 3 mins.
Third option is to reheat them in hot oil again but that will make them super oily. So it is best to skip refrying.

Why are my Puris hard?

What to do if Poori gets hard like papdams. There are few things to do if your pooris get hard.

  1. Add 1 tsp of oil while kneading.
  2. Also the frying should be done on medium high flame. To check the right temperature drop a small pea size dough in the oil. It should come up immediately.
    Thats the right temperature. The oil should not be extremely hot that as soon as you put poori it becomes red. It should be hot that after putting puri it should sink down and until you turn it it should not become red.
  3. The dough should be tight and not soft like roti or chapathi. Loose dough makes flat poori.
  4. The poori should be rolled thick and not thin like roti.
  5. Kneading the dough is for quite some till it becomes smooth and shiny.
  6. If the dough is sticky than it will soak more oil and it will make it rubbery.
  7. While rolling do not use dry atta, use oil to roll.

What to do with the leftover poori dough

If some of the poori dough gets left then roll them out like always. Place parchment paper in between the rolled out pooris and then store them in a freezer bag in the freezer. Then thaw and fry them as pooris when needed. This way they can last a couple of months without any issues.
not crispy

What if the pooris are too oily and absorbs too much oil

See that you are not adding too much oil or ghee in the flour. Generally 1 tsp is enough for 3 cups of whole wheat flour.
Knead the dough very well it should be smooth and shiny. The balls of the dough too should have no cracks.
Ideally cover the dough with a damp kitchen towel.
Whilst rolling out your poori should not have a crack or fold because that open up and the oil seeps in.
Also your oil should be well heated, if your oil is cold than puri will absorb oil as much as it possible.

Best oil for puri frying

Puris taste best when fried in desi ghee or refined oil. You can also use sarson oil (mustard oil) but it needs to be heated to its smoking point and then cooled down a bit, hot enough for frying. You can also add a pinch of salt to the oil this ensures the smell of mustard oil goes away.