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Poori
South Indian • Eggetarian
How to Make Poori (Traditional & Healthy South Indian Version)
Poori (also spelled puri) is a beloved Indian snack and breakfast staple, especially across South Indian households. This golden, puffed bread is prepared from whole wheat flour (atta), rolled into discs, and deep-fried to perfection. Poori is celebrated for its light, airy texture and irresistible aroma, making it a popular choice during festive occasions and family gatherings. Traditionally served with potato masala (aloo sabzi), chana curry, or even sweet halwa, Poori holds a special place in South Indian cuisine. Its origins can be traced back to ancient Indian kitchens, where it was crafted for auspicious occasions, temple offerings, and as a luxurious treat during festivals like Diwali and Pongal. Poori is not just a dish but a symbol of joy and togetherness, often served hot and fresh to evoke feelings of warmth and festivity. What makes Poori truly exceptional is its versatility—it can be paired with both savory and sweet accompaniments, making it a perfect addition to your healthy Indian meal plan.
Ingredients(for 4 medium poori per serving)
- 1 cup Whole wheat flour (Atta)
- 1 tbsp Sooji (semolina) (for extra crispness) - optional
- 1/2 tsp Salt (Namak)
- 1 tsp Oil (for dough)
- as needed Water (for kneading)
- 1/4 tsp Ajwain (carom seeds) (optional, aids digestion) - optional
- for deep frying Cooking oil (preferably cold-pressed)
Instructions
- 1
In a large parat (mixing bowl), combine atta, sooji, salt, and ajwain. Mix well.
2 minutes
Adding ajwain improves digestion and flavor.
- 2
Drizzle 1 tsp oil into the flour mixture. Gradually add water and knead into a stiff, smooth dough.
5 minutes
Use minimal water for stiffer dough, which helps poori puff nicely.
- 3
Cover the dough with a damp cloth and let it rest for 10 minutes.
10 minutes
Resting ensures the dough is pliable and easy to roll.
- 4
Divide the dough into equal lemon-sized balls. Roll each ball into a smooth disc using a belan (rolling pin), about 4 inches in diameter. Do not use dry flour for dusting; use a little oil if needed.
5 minutes
Uniform thickness ensures even puffing and frying.
Why This Dish is Healthy
This healthy poori recipe uses whole wheat atta, which is higher in fiber and nutrients compared to refined flours. By incorporating ajwain and semolina, it boosts digestion and crispness without extra calories. Frying in cold-pressed oil and draining well reduces unhealthy fats, making it suitable for health-conscious individuals. Enjoying poori in moderation as part of a balanced meal makes it a smart choice for those tracking calories and macronutrients.
Poori, when made with whole wheat flour (atta), is a good source of complex carbohydrates and dietary fiber. Atta provides essential vitamins like B1, B3, and minerals such as iron and magnesium. Adding ajwain aids digestion, and using minimal oil in the dough helps control fat content. By using cold-pressed oil and draining excess oil post-frying, you can further reduce unhealthy fat intake. Portion control is key to including poori in a balanced diet, especially when paired with protein-rich curries or sabzi.
Pro Tips
- 💡Tip 1: Use stiff dough for best puffed pooris.
- 💡Tip 2: Roll out evenly—not too thin or thick.
- 💡Tip 3: Maintain oil temperature for perfect puffing; too hot or cold oil will affect texture.
Storage & Serving
Pooris are best eaten fresh but can be stored in an airtight container at room temperature for up to 8 hours. Avoid refrigeration as it makes them chewy. Reheat on a tawa for a few seconds before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
