Poori Recipe Without Salt Easy Cooking Recipe Instant Home

Poori Recipe Without Salt is a simple and delicious way to enjoy traditional Indian puffed bread even if you are avoiding salt due to diet preferences or health reasons. Usually made with just flour, water, and a pinch of salt, we’re adapting this beloved classic so it’s flavourful and soft with zero added salt — perfect for young children, those on a low-sodium diet, or a gentle breakfast treat that pairs well with many curries and chutneys.

Recipe Card

Ingredients List With Exact Quantities

• 2 cups whole wheat flour (atta) — approx 300g
• ½ cup fine semolina (sooji/rava) — approx 75g (optional for crisp texture)
• 3 tbsp oil (plus extra for frying)
• Approx ¾ cup warm water — adjust as needed
• Pinch of turmeric (optional, for color)
• Pinch of asafoetida (hing) — optional flavour enhancer

Step-By-Step Instructions With Timings

1. Prepare The Dough (5–7 Minutes)

In a large bowl, add the whole wheat flour and semolina. Stir to combine thoroughly so the semolina distributes evenly. Add 3 tbsp oil and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.

Next slowly add warm water a little at a time and start kneading the mixture. Aim for a firm and slightly stiff dough — this will help the pooris puff up while frying. The dough should not be overly soft like chapati dough. Knead for about 5 minutes until smooth and elastic. Understanding Poori Recipe Without Salt is essential.

2. Rest The Dough (10 Minutes)

Cover the dough with a clean kitchen cloth and let it rest for at least 10 minutes. Resting helps the gluten relax and improves puffing during frying.

3. Divide And Roll (7 Minutes)

After resting, pinch off small portions of dough (approx the size of a golf ball) and roll into smooth balls. Keep them covered with a damp cloth to prevent drying.

Take each ball and gently roll it into a circle about 3–4 inches in diameter. Try to keep the thickness even — not too thick and not too thin. This relates to Poori Recipe Without Salt.

4. Heat Oil And Fry (10–15 Minutes)

In a deep pan or kadai, heat enough vegetable oil for deep frying. To test if the oil is hot enough, drop a small piece of dough — it should rise to the surface immediately and sizzle.

Also, carefully slide a rolled poori into the hot oil. Gently press it with a slotted spoon so it puffs up. Once puffed and golden on one side (about 20–30 seconds), flip and cook the other side for another 20–30 seconds. Remove and drain on paper towels.

Moreover, repeat with the remaining dough circles. Serve immediately for the best texture and puffiness. Learn more about Poori Recipe Without Salt.

Pro Tips From Personal Cooking Experience

• Flour temperature matters — use room temperature or slightly warm water to make the dough pliable.
• A pinch of turmeric or asafoetida adds subtle aroma and a gentle color without salt.
• If pooris don’t puff, the oil might be too cool. Increase heat gradually to maintain consistent temperature around 180–190°C.
• Roll each poori evenly. Uneven thickness prevents proper puffing.
• I personally recommend draining on paper towels right after frying — this removes extra oil and results in lighter tasting pooris.

Chef’s Notes: Substitutions And Storage Tips

Substitutions: If you prefer gluten-free options, millet flours like pearl millet or sorghum can be used; however, the texture may differ and puffing is less guaranteed. You can also make baked “poorilike” discs for a healthier alternative by baking at 200°C for 8–10 minutes, flipping halfway.

Storage Tips: Fresh pooris are always best served hot. However, you can keep leftover dough tightly wrapped in the fridge for up to 24 hours. Do not refrigerate cooked pooris — they become chewy. Instead, reheat in a hot skillet for a minute on each side to refresh their texture.

Nutrition Information Per Serving

*Nutrition values are average estimates for a 4-inch diameter fried whole wheat poori. These are adapted from general data for fried puris.

What Is Poori? Cultural Background

Poori (variant spelling “puri”) is a traditional fried bread from the Indian subcontinent, widely consumed in India, Bangladesh, Pakistan, Nepal and Sri Lanka. The classical preparation consists of whole wheat flour, a small amount of salt, and water, rolled and deep-fried so the bread puffs up due to steam formation.

Also, when I visited my grandmother’s home in North India, pooris were the centerpiece of festive breakfasts — served with aloo sabzi and chutneys. What surprised me most was how even no-salt pooris could pair beautifully with vibrant seasonings like cilantro chutney or spiced yogurt, making them a flexible family favourite.

Frequently Asked Questions

Can I Make These Pooris Without Deep Frying?

Yes. For a lightly cooked alternative, you can bake or shallow roast these rolled discs. They won’t puff like fried pooris, but they’re healthier.

Can I Add Spices In Dough For Flavour?

Spices like cumin seeds or black pepper can be added to the dough to improve flavor without salt.

How Do I Serve These With A Side Dish?

Even without salt, these pooris pair well with unsalted vegetable curries, spiced yogurt dips, or mild lentil soups.