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Whole Wheat Poori
Snacks • India
How to Make Whole Wheat Poori (Traditional & Healthy Version)
Whole Wheat Poori, known as 'atta poori' in Hindi, is a beloved Indian snack and breakfast staple enjoyed across the country. This golden, puffed bread is made by deep-frying discs of whole wheat flour dough, resulting in a light, crispy exterior and soft interior. Poori is commonly paired with potato curry (aloo sabzi), chana masala, or enjoyed with sweets like halwa, especially during festivals and celebratory occasions. The dish is deeply rooted in Indian culinary traditions, with variations found in every region—from North India's fluffy poori served during Diwali and Holi, to Bengal's luchi made with maida, and Gujarat's methi poori with fenugreek leaves. Opting for whole wheat flour (atta) makes this poori recipe a healthier alternative to refined flour versions, providing more fiber, complex carbohydrates, and nutrients. The taste is earthy and nutty, while the texture remains delightfully crisp and soft. Making poori at home allows you to control the oil and ingredients, ensuring a nutritious snack or meal for your family. Whole Wheat Poori is not only a festive delicacy but also a wholesome choice for everyday breakfasts, lunches, or as part of a special thali.
Ingredients(for 4 pooris per person (medium size))
- 2 cups Whole wheat flour (atta) (Atta)
- 1/2 tsp Salt (Namak)
- 1/4 tsp Carom seeds (Ajwain) - optional
- 1 tbsp Oil (For dough)
- 3/4 cup (as needed) Water (Paani)
- For deep frying Oil (Sarson ka tel or any neutral oil)
- 1 tbsp Semolina (Sooji (optional, for crispiness)) - optional
- 1 tbsp Chopped coriander (Dhaniya (optional)) - optional
Instructions
- 1
In a large bowl, combine whole wheat flour (atta), salt, carom seeds (ajwain), and semolina (sooji) if using. Mix well.
3 minutes
Ajwain helps with digestion and adds flavor.
- 2
Add 1 tbsp oil to the flour mixture and rub it in until the mixture resembles coarse crumbs.
2 minutes
Oil in the dough keeps pooris soft inside.
- 3
Gradually add water and knead into a firm, smooth dough. Cover and let rest for 10 minutes.
10 minutes
A firmer dough helps pooris puff up perfectly.
- 4
Divide the dough into equal balls (about 8-10). Roll each ball into a smooth disc, then flatten gently.
2 minutes
Keep the discs slightly thick to avoid absorbing excess oil.
Why This Dish is Healthy
This Whole Wheat Poori recipe is a health-conscious twist on a classic Indian snack. By using whole wheat flour, you boost the fiber and nutrient content while keeping the dish vegetarian. Preparing pooris at home allows you to use heart-healthy oils and control portion sizes. When paired with protein-rich curries or dals, it forms a balanced meal, making it suitable for weight watchers and those looking for wholesome Indian recipes.
Whole Wheat Poori made with atta is a healthier alternative to refined flour (maida) pooris, offering more dietary fiber, protein, and B-vitamins. Whole wheat contains complex carbohydrates for sustained energy, and minerals like magnesium, phosphorus, and iron. Using ajwain aids digestion, while minimal oil in the dough helps reduce fat content. Deep-frying does add calories, so pooris are best enjoyed in moderation, especially as part of a balanced meal with vegetables and legumes.
Pro Tips
- 💡Tip 1: Knead a firm dough—too soft will make pooris oily and dense.
- 💡Tip 2: Roll pooris evenly and never too thin to ensure they puff well.
- 💡Tip 3: Maintain proper oil temperature; test with a small dough ball before frying.
Storage & Serving
Pooris are best enjoyed fresh. Store leftover pooris in an airtight container for up to 6 hours at room temperature. Reheat in a microwave or on a tawa, but note they may lose crispiness. Avoid refrigerating, as pooris can become chewy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
