Poori Recipe Atta Flour Instant Home Cooking Procedure

Poori Recipe Atta Flour is a traditional Indian deep-fried bread made with whole wheat flour (atta), water, salt and a touch of oil, resulting in light, fluffy, golden pillows that pair beautifully with curries and chutneys. In this article I share a tested, **instant home cooking procedure** with exact ingredients, step-by-step instructions, timings, and personal chef tips from my own kitchen experiments, so you can make perfect whole wheat pooris every time. Wikipedia – Puri explains how puris puff up due to steam formed during frying.

Recipe Card

Ingredients (Exact Quantities)

• Whole wheat flour (atta) – 2 cups (240 g)
• Water – ½ to ¾ cup (120–180 ml), room temperature
• Salt – ½ teaspoon (2.5 g)
• Vegetable oil – 1 tablespoon (for dough)
• Oil for deep-frying – 1.5 to 2 liters (enough to submerge pooris)

Step-By-Step Instructions

1. Prepare The Dough (0-10 mins)

Begin by mixing the atta and salt in a large bowl. Sprinkle the tablespoon of vegetable oil over the flour and rub it in with your fingertips so that the atta becomes slightly crumbly in texture. This helps make the final pooris crispier while remaining soft inside. Add water in small quantities (2-3 tablespoons at a time) and start kneading.

You’re aiming for a **firm yet pliable dough** — slightly stiffer than chapati dough. Knead for about **3-4 minutes** until smooth. Cover and let the dough rest for **10 minutes**. Understanding Poori Recipe Atta Flour is essential.

2. Divide And Shape (10-15 mins)

After resting, pinch off small lemon-sized portions of dough (about 30-35 g each). Roll between your palms to make smooth balls. Keep them covered so they don’t dry out. Now, heat oil in a deep frying pan or kadai over medium heat — it should be hot enough that a tiny dough piece rises to the surface immediately.

3. Roll The Pooris (15-18 mins)

Take one dough ball, flatten slightly and, with a rolling pin, roll it into a circle of about **3.5-4 inches (9-10 cm) diameter**. I like to roll with very light dusting of atta to avoid sticking, but don’t use too much flour — it can burn in oil and affect the taste.

4. Fry The Pooris (18-30 mins)

When the oil reaches ~180-190 °C (you can test by dropping a small dough bit — it should rise quickly without browning), gently slide one rolled poori into the hot oil. Using a slotted spoon, press **lightly** on the poori so it puffs up completely like a balloon. Flip once it puffs and fry the other side till golden brown. This relates to Poori Recipe Atta Flour.

It usually takes **30-45 seconds per poori**. Remove with the slotted spoon and drain on paper towels. Repeat with remaining dough circles.

Pro Tips From Personal Experience

• Oil Temperature Matters: I learned the hard way that too hot oil browns the outside before the inside puffs. Maintain medium heat — this gives you perfectly puffed, crispy pooris.
• Knead Firm Dough: A stiffer dough puffs better than a soft one. If too soft, pooris absorb oil and become dense.
• Roll Evenly: Uneven thickness results in uneven puffing. Take your time to roll uniformly.
• Don’t Rest Too Long: Dough should rest just 10 minutes; long resting makes the gluten relax too much and the pooris might not puff fully.
• Fresh Oil: Always fry in fresh, clean oil for best results; reused oil can make pooris soggy and dark.

Chef’s Notes

Substitutions

If you prefer slightly softer pooris, you can mix ¼ cup fine semolina (sooji) into the flour — this gives a lightly crisp exterior. Some home cooks even add a teaspoon of sugar to help achieve a slightly deeper golden color.

Storage Tips

Pooris are best served fresh. However, if you need to store, keep them in an airtight container at room temperature for up to **4 hours**, then warm in a preheated oven at 150 °C for 5-7 minutes to regain crispness. Do not refrigerate as it makes them stiff. Learn more about Poori Recipe Atta Flour.

Nutrition Information (Estimated Per Serving)

These values are approximations based on whole wheat flour and deep-frying method; individual results may vary depending on oil absorption and portion size.

Serving Suggestions

Warm pooris pair wonderfully with classic curries — **aloo masala**, **chana masala**, **vegetable korma**, or even **sweet sheera** for a festive touch. I personally recommend serving them right off the stove with a dollop of ghee on top; the aroma is unforgettable!

Common Mistakes To Avoid

• Rolling too thin — this results in flat, hard pooris.
• Adding too much water to dough — leads to oil-soaked pooris.
• Overcrowding the pan — overcrowding drops oil temperature and pooris won’t puff well.

FAQ

Why Didn’t My Pooris Puff?

Most often due to uneven dough, inconsistent oil temperature, or a too-soft dough. Adjust these factors and you’ll see perfect puff-ups every time.

Can I Bake Instead Of Fry?

Yes, for a lighter version, brush with oil and bake at 200 °C for 8-10 mins, flipping halfway. They won’t puff like fried pooris but will have a satisfying texture.