Poori Recipe Without Baking Powder Best Easy Guide
Poori Recipe Without Baking Powder Instant Cooking Procedure
Poori Recipe Without Baking Powder is a classic and beloved Indian fried bread that is easy, quick, and delicious. Pooris are traditionally made with just whole wheat flour, salt, and water — and do not require baking powder or any leavening agent to puff up beautifully in hot oil. They’re served hot alongside dishes like potato bhaji (Puri bhaji) and enjoyed at breakfasts, festivals, or special occasions because of their golden, puffy texture and tender bite.
Recipe Card
| Prep Time | 15 mins |
|---|---|
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Servings | 10–12 Pooris |
| Difficulty | Easy |
Ingredients (Exact Quantities)
- Whole wheat flour (Atta) – 2 cups (approx. 250g)
- Semolina / Fine Rava – 1 tablespoon (optional, for crispiness)
- Salt – ½ teaspoon (adjust to taste)
- Water – ¾ to 1 cup (as needed to knead)
- Oil – for deep frying (approx. 1.5 to 2 cups depending on the pan)
Step-by-Step Instructions (With Timings)
1. Prepare The Dough (5–7 mins)
In a large mixing bowl, add 2 cups of whole wheat flour, 1 tablespoon of semolina, and ½ teaspoon salt. Mix well so the semolina is distributed evenly.
However, slowly add water, a little at a time, and knead the mixture into a firm but pliable dough. This should take about 5–7 minutes. The dough should be tighter than chapati dough — not too soft — ensuring poori doesn’t absorb too much oil while frying. A tight dough helps the poori puff up immediately in hot oil. Understanding Poori Recipe Without Baking is essential.
2. Rest The Dough (Optional, 5–10 mins)
Cover the dough with a damp cloth and let it rest for 5–10 minutes. This makes rolling easier and helps the dough relax slightly so the rolled pooris are smooth and even.
3. Heat The Oil (5 mins)
In a deep frying pan or kadai, add enough oil so that pooris can float while frying. Heat the oil on medium–high flame for about 5 minutes. To test if the oil is ready, drop a small piece of dough into it — it should rise to the surface quickly without darkening.
4. Shape The Pooris (5 mins)
Divide the dough into 10–12 equal portions. Roll each portion into a smooth ball between your palms. Press the dough ball gently between your fingers to flatten slightly before rolling with a rolling pin. This relates to Poori Recipe Without Baking.
Furthermore, dust the surface with very little flour and roll each ball into a circular disc about 3–4 mm thick. Uniform thickness ensures even frying and puffing.
5. Fry The Pooris (10–12 mins)
Carefully slide one rolled disc into the hot oil. It should quickly rise and puff up. If it doesn’t, gently press on it with a slotted spoon for it to puff. Fry for about 30–40 seconds on one side and flip to fry the other side for another 30 seconds until golden brown.
On the other hand, maintain medium heat throughout frying — if the oil is too hot, the outside burns while the inside remains uncooked; if too cool, pooris retain oil and become soggy. A consistent medium-hot flame is key. Learn more about Poori Recipe Without Baking.
6. Drain And Serve (2–3 mins)
Remove fried pooris with a slotted spoon and place on paper towels to drain excess oil. Serve hot with potato curry (Puri bhaji) or chutney.
Pro Tips From Personal Cooking Experience
- Tight Dough = Puffy Pooris: Knead until the dough feels firm but not dry. This helps the pooris puff up fully when they hit hot oil.
- Don’t Add Baking Powder: Many poori recipes skip baking powder because the steam created inside the tight dough is enough to puff it up. That’s why this is a true Poori Recipe Without Baking Powder.
- Oil Temperature Matters: Always test oil by dropping a small piece of dough — if it rises immediately, it’s perfect. If it browns too fast, reduce heat.
- Roll Even Thickness: Uneven rolling causes uneven puffing. If some pooris don’t puff, check their thickness.
- Serve Hot: Pooris lose their fluffiness as they cool. Serve them immediately with sides.
- For Crispier Pooris: Add a tablespoon of semolina. Semolina absorbs moisture and gives a slight crisp edge.
Chef’s Notes: Substitutions, Storage & Variations
Substitutions
- All-Purpose Flour (Maida): For softer and slightly lighter pooris, you can replace half the wheat flour with all-purpose flour. These will be a bit less nutty but still delicious.
- Whole Wheat Only: For an authentic Indian poori, stick to whole wheat flour — it’s more traditional and pairs well with savory curries.
- Air Fryer Option: If you want a less oily variant, you can bake or air-fry the pooris at 180°C for about 8–10 minutes until they puff slightly — they won’t be exactly like deep-fried ones but are healthier alternatives.
Storage Tips
Pooris are best enjoyed fresh. However, if you have leftovers, refrigerate in an airtight container for up to 2 days. Reheat on a hot tawa or in a microwave for 30–45 seconds before serving — this helps retain some softness. Avoid storing at room temperature for long as they will become soggy.
Serving Suggestions
- Serve hot with traditional Puri bhaji — a spiced potato curry you can read about on its Wikipedia page: Puri bhaji.
- Pair with sweet aamras (mango pulp) during summer for a festive meal.
- Side dips like coriander chutney or tamarind sauce add bright flavors.
Nutrition Information Per Serving
| Nutrient | Amount |
|---|---|
| Calories (per puri, typical deep fried) | ~219 kcal |
| Fat | ~21-24% of calories (due to frying) |
| Protein | ~12% of dry flour content |
| Carbohydrates | ~40% of dry flour content |
| Sodium | ~300 mg |
These nutritional figures are estimates from general food composition data on puris (fried Indian bread). Because poori is deep fried, calories are higher compared to baked breads.
My Personal Experience And Insights
When I first made pooris in my kitchen, I was surprised how a simple dough with no leavening agent would puff up so beautifully. What surprised me most was the way steam generated within the dough expands rapidly in hot oil, creating soft, balloon-like pockets without baking powder or baking soda. The first time I paired these fresh pooris with a rich potato bhaji during a family breakfast, everyone praised the taste balance — crisp edges soft inside.
Moreover, i personally recommend making the dough slightly stiffer than chapati dough. That tiny texture adjustment makes all the difference in puff-up success.
Frequently Asked Questions
Can I make pooris without semolina?
Yes. Semolina is optional. It helps slight crispness, but basic pooris can be made with only wheat flour, salt, and water.
Why do my pooris not puff?
This happens if the dough is too soft, rolled unevenly, or if the oil temperature is not hot enough. Adjusting these will help better puffing.
Can I bake pooris instead of frying?
You can bake or air-fry them, but they won’t be exactly like deep-fried pooris. An air fryer gives a lighter, healthier result.
What should I serve with pooris?
Traditional sides include potato bhaji, chickpea curry, sweet aamras, chutneys, or yogurt. It also pairs beautifully with mild vegetable curries on festive tables.
