Poori Recipe Less Oil — Easy Healthier Method
Poori Recipe Less Oil — Easy Home Cooking With Healthier Twist
Poori Recipe Less Oil brings you a beloved Indian breakfast favorite reinvented for modern, health-minded kitchens. Traditional puris (also spelled “poori”) are deep-fried unleavened whole-wheat breads that puff up golden and crisp when fried in hot oil, a technique cherished across the Indian subcontinent. According to Wikipedia, puri is traditionally deep-fried, giving it a high fat and calorie content due to oil absorption during cooking.
In this recipe, I’ll show you how to enjoy puffed, tender pooris using less oil — even air-fried if you choose — while preserving that familiar texture and taste. You’ll also find realistic nutrition info based on trusted food databases.
Recipe Card
| Prep Time | 15 mins |
| Resting Time | 30 mins |
| Cook Time | 10–15 mins |
| Servings | 6–8 Pooris |
| Difficulty | Easy |
Ingredients
- 1 cup whole-wheat flour (atta)
- ¼ tsp salt (or to taste)
- ½ tsp baking powder (optional — helps puffing)
- 1 tsp oil (for dough)
- ¾ cup water (approx, adjust to knead)
- Oil for shallow frying (2–3 tbsp) *OR* for air-fryer option: no oil for frying
Step-By-Step Instructions
1. Prepare The Dough (0–10 mins)
In a mixing bowl add the whole-wheat flour, salt, and baking powder. Drizzle the oil and mix with your fingers until crumbly. This layer of oil on the flour will help reduce absorption when frying. Slowly add water while mixing to form a firm but pliable dough. Understanding Poori Recipe Less Oil is essential.
2. Knead Well (10–15 mins)
Turn the dough onto a clean surface and knead for 8 – 10 minutes until smooth and elastic. A well-kneaded dough leads to puffier pooris and reduces oil absorption during frying. Cover and rest the dough for 30 minutes.
3. Divide & Roll (45–50 mins)
After resting, divide the dough into small lemon-sized balls. Roll each ball into a circle about 3–4 inch diameter using minimal dry flour to prevent dryness.
4. Cook With Less Oil (Frying) (50–60 mins)
Heat a non-stick skillet or kadai on medium heat. Pour only 2–3 tbsp of oil — just enough to coat bottom of pan. When hot, gently slide a rolled poori into the pan. Press lightly with a slotted spoon and it will puff. Cook each side for ~30–40 seconds until light golden. Flip and cook the other side. This relates to Poori Recipe Less Oil.
Tip: Keep the heat medium-high for quick puffing so poori doesn’t absorb oil. After cooking, transfer to paper towels to absorb excess oil.
5. Air-Fryer Option (Oil-Free) (50–60 mins)
If you have an air-fryer, preheat it to ~190 °C (374 °F). Place rolled pooris in the basket and air-fry for about 6 – 8 minutes, flipping halfway. Cook until pleasantly golden and slightly puffed. This method uses little to no oil but delivers crisp texture.
Pro Tips From My Kitchen
- If you’ve visited north Indian street markets, you’ve seen puffiest pooris where dough was firm and rested — this rested gluten really helps puff up quickly. I personally recommend resting dough for at least 30 minutes before cooking.
- If the poori flattens without puffing, the oil/heat may be too cool — adjust flame gradually so oil is hot but not smoking.
- Sprinkle a tiny pinch of salt on hot oil just before frying to reduce oil greasiness — this trick was recommended by seasoned cooks to make less oily pooris. (Times of India food news observed this trick in practice).
- Never over-knead for the air-fryer option; a slightly softer dough helps air-circulate and puff.
Chef’s Notes
Substitutions
- If you don’t have whole-wheat flour, a mix of half atta and half refined flour (maida) can make breads slightly lighter in texture, but less healthy.
- Instead of baking powder, you can add a pinch of semolina (sooji) for crispiness.
- If you want gluten-free, try chickpea flour (besan) pooris but note texture will differ a bit.
Storage Tips
- Leftover pooris can be cooled and refrigerated in an airtight container for up to 2 days. Reheat in a tawa or air-fryer for best texture.
- Dough can be prepared ahead and refrigerated for 8–12 hours. Let it come to room temperature before rolling.
Nutrition Information (Approx Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~140–150 kcal per poori (shallow pan, less oil) |
| Total Fat | ~8 – 10 g |
| Total Carbs | ~15 – 20 g |
| Protein | ~2 – 4 g |
Regular deep-fried pooris (2 pieces) are often around ~265 kcal with ~15 g fat. By reducing oil and pan-frying or air-frying, you cut down calories and fat significantly. Learn more about Poori Recipe Less Oil.
Serving Suggestions
Pooris pair delightfully with potato curry (aloo bhaji), chana masala, spicy dal, or chickpea curry. For festive occasions I like seasoning potato side dishes with mustard seeds and curry leaves, which adds aroma and flavor contrast to less oily pooris.
Frequently Asked Questions
Can I make pooris completely oil-free?
Yes. Using an air-fryer you can cook pooris with zero oil; texture varies slightly but is pleasantly crisp. Many home cooks now use air-fryers for “no oil” pooris.
How do I ensure pooris puff well?
Firm dough and hot oil are key. Too soft dough or cold oil prevents puffing. Resting dough helps gluten develop and improves puff quality.
Can I add spices to dough?
Yes. Cumin seeds, ajwain (carom), or a pinch of turmeric add flavor without affecting puffing.
