Poori Recipe Semolina Cooking Easy Instant Method

Poori Recipe Semolina Cooking is a delightful twist on traditional Indian puri, made using semolina (sooji/rava) in the dough to give it a crisp texture and beautiful puff when fried. I first tried this recipe at home on a Sunday morning after seeing a version of semolina poori on Hebbar’s Kitchen, and what surprised me was how light yet crispy the pooris turned out when prepared exactly right. In this easy and instant cooking procedure, I personally recommend you follow the steps carefully for soft, puffy semolina pooris that pair wonderfully with potato curry or chutney.

Recipe Card

Ingredients With Exact Quantities

• 2 cups fine semolina (sooji/rava)
• ½ cup all-purpose flour (maida) *optional for extra puff*
• 1 tsp salt (adjust to taste)
• 1 tsp carom seeds (ajwain) *optional but great for digestion*
• Warm water (as needed to knead)
• Oil for deep frying

Step-By-Step Instructions With Timings

1. Prepare The Dough (10 mins + rest)

In a large mixing bowl, combine semolina, maida (if using), salt, and carom seeds. Mix thoroughly so that all dry ingredients are evenly distributed.

Add warm water gradually and begin kneading to form a slightly soft, pliable dough. Since semolina absorbs water quickly, do this slowly so the dough doesn’t become too stiff. Knead for about 5–6 minutes to ensure it binds well. Once kneaded, cover the dough and rest it for 20 minutes. This resting allows the semolina to absorb moisture fully, making the poori puff better when fried. Understanding Poori Recipe Semolina Cooking is essential.

2. Heat The Oil (While Dough Rests)

Place a deep frying pan or kadhai on medium-high heat and add enough oil for deep frying. Heat the oil for about 5–7 minutes until it’s shimmering hot but not smoking. A good test is to drop a small pinch of dough into the oil — if it rises up immediately, the oil is ready.

3. Shape The Pooris (5–7 mins)

After the resting time, divide the dough into equal sized balls (about golf ball size). Take one ball and gently flatten it between your palms, then roll it out to about 3–4 inch diameter discs. If needed, you can dust a tiny bit of semolina on the board to prevent sticking, but avoid excess flour as it can burn in hot oil.

4. Fry The Pooris (10–15 mins)

Carefully slide 2–3 rolled pooris into the hot oil. With a slotted spoon, press down gently once or twice so the poori puffs perfectly. Fry for about 30–40 seconds on each side until golden brown. Remove and drain on kitchen paper to absorb extra oil. Repeat with remaining dough balls. This relates to Poori Recipe Semolina Cooking.

Pro Tips From Personal Cooking Experience

• When I first made semolina pooris, I underestimated the resting time. Resting the dough for at least 20 minutes makes a big difference in how well the poori puffs.
• Using a mix of semolina with a bit of maida can help achieve a crispier texture if you prefer that over softer pooris.
• If the dough cracks while rolling, your dough might be too dry — sprinkle a little water and knead again.
• Always fry on medium-high heat — if the oil is too cool, the pooris will absorb oil and won’t puff up as nicely.

Chef’s Notes

Substitutions

• For a healthier version: Replace ½ cup of semolina with whole wheat flour and follow the same steps.
• Ajwain seeds can be replaced with cumin seeds or black pepper for a different flavor profile.

Storage Tips

• Semolina pooris are best enjoyed fresh and hot. However, you can store leftover cooked pooris in an airtight container at room temperature for up to 6 hours.
• If storing the raw dough, cover and refrigerate it for up to 2 days — just bring it to room temperature before rolling and frying.

Nutrition Information Per Serving (Approximate)

Note: These values are approximate and based on a standard serving of semolina pooris prepared with 2 cups semolina and frying in neutral oil.

Serving Suggestions

Poori Recipe Semolina Cooking is traditionally served with classic potato curry (aloo sabzi), chana masala, or a cooling yogurt-mint chutney. In parts of India, pooris are also paired with sweet dishes like suji halwa on festive mornings for a rich brunch treat.

Frequently Asked Questions

Can I make semolina pooris without all-purpose flour?

Yes. You can make them with just semolina and salt, but adding a little maida helps make the pooris crispier and puffier. Learn more about Poori Recipe Semolina Cooking.

How do I know if the oil is hot enough?

Drop a small piece of dough — if it rises immediately and starts puffing, the oil temperature is just right. Too slow rising indicates oil is not hot enough.

Why didn’t my pooris puff up?

Common reasons include dough too dry, oil not hot enough, or uneven rolling. Ensure a slightly soft dough and consistent rolling for best results.