Poori Recipe Without Wheat Easy Instant Home
Poori Recipe Without Wheat Easy Instant Home Recipe
Poori Recipe Without Wheat is a delightful alternative to the traditional deep-fried Indian bread usually made with wheat or maida flour. This version uses rice flour and other gluten-free ingredients so you can enjoy puffed, golden pooris without wheat — perfect for festivals, breakfasts, or weekend brunch. You’ll love the texture: crisp on the outside, soft inside, and wonderfully light when served fresh hot. I first tried this variation at a family gathering and was surprised by how well it paired with curry and chutney without tasting “different” from classic wheat pooris. For authentic cultural context, check basic flatbread history on Wikipedia’s Flatbread Overview.
Recipe Card
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 20–30 minutes |
| Servings | 10–12 pooris |
| Difficulty | Medium |
Ingredients (Exact Quantities)
- 1½ cups rice flour (fine) — ensures that the dough binds well and doesn’t crack while rolling or frying
- 1 medium boiled and mashed potato (around 150–180 g) — adds binding without wheat
- ½ tsp salt (adjust to taste)
- ¼ tsp ajwain (carom seeds) — optional but traditional for digestibility and flavour
- ¾ tsp chilli powder (optional for spice)
- ¼ tsp turmeric powder (for colour and subtle flavour)
- 2 tsp dried fenugreek leaves (kasuri methi) — optional but best from personal experience
- Water — as needed for kneading (approx. 3–5 tbsp)
- Vegetable oil (for deep frying)
Step By Step Instructions
1. Prepare the Dough (10 minutes)
In a large mixing bowl, mash the boiled potato until smooth. Add rice flour, salt, ajwain, turmeric, chilli powder, and kasuri methi. Mix thoroughly so all spices are distributed.
Gradually add warm water and start kneading into a soft and pliable dough. Rice flour dough can crack initially — that’s normal — just keep adding tiny amounts of water and knead till smooth. I always pinch a piece and feel it stretch slightly to judge dough readiness. Understanding Poori Recipe Without Wheat is essential.
2. Rest and Shape (20 minutes)
Cover the dough with a cloth and let it rest for about 15-20 minutes. This resting step helps rice flour absorb moisture and improves puffing when fried. After resting, pinch lemon-sized balls and roll them between your palms into smooth balls.
3. Rolling The Pooris (5 minutes)
Dust each dough ball lightly with rice flour and roll into approx. 3.5–4 inch discs. Unlike wheat dough, rice dough can crack; keep them slightly thicker so they don’t tear during frying.
4. Deep Frying (10–15 minutes)
Heat oil in a deep pan on medium-high heat. Test the temperature by dropping a small piece of dough — if it rises immediately, the oil is ready. Carefully slide 2–3 rolled discs into hot oil and press gently with a slotted spoon to encourage puffing. Turn to cook both sides until golden. This relates to Poori Recipe Without Wheat.
Remove and drain on paper towels. Serve immediately with curry or chutney.
Pro Tips From Personal Cooking Experience
- Rice flour absorbs water differently than wheat. Knead patiently — a soft dough makes puffier pooris.
- If the dough cracks while rolling, put a tiny dab of oil on your fingers — it helps smooth edges.
- Always check oil temperature: too hot = burnt exterior, too cold = oily pooris.
- Keep cooked pooris covered in a cloth to stay warm and soft.
- When I hosted guests during a festival, these rice pooris were gone faster than the wheat ones!
Chef’s Notes: Substitutions, Storage, Variations
Flour Alternatives: You can experiment with sorghum (jowar) or millet (bajra) flours for gluten-free versions, but texture and puffing will differ. Rice flour is the easiest to work with for beginners. You may also try mixing 1 cup rice flour with ½ cup gram flour (besan) for extra binding.
However, Storage: Fresh rice pooris are best eaten hot. If you want to keep leftovers, store cooled pooris in an airtight container in the fridge for up to 2 days. Reheat on a hot skillet for 2–3 minutes per side. Learn more about Poori Recipe Without Wheat.
Freezing: You can freeze uncooked rolled discs separated by parchment paper for up to 1 month. Deep fry directly from frozen, increasing oil heat time by a couple minutes.
Nutrition Information (Per Serving – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~75 kcal |
| Carbohydrates | ~16 g |
| Protein | ~1 g |
| Fat | ~0.3 g (excluding frying oil) |
| Fiber | ~1 g |
| Sodium | ~99 mg |
Nutrition data from similar rice poori recipe variants (see source).
Serving Suggestions
Poori Recipe Without Wheat tastes amazing with spicy potato curry, chana masala, or coconut chutney. For a protein boost, serve alongside curried peas and paneer. During one of my Sunday brunches, I paired these with yogurt dip and watched everyone go for second helpings!
FAQs (Frequently Asked Questions)
Can I make these pooris without deep frying?
Yes — for a healthier version, you can pan-toast or lightly brush with oil and bake at high heat in a preheated oven or air fryer, but the texture will change slightly.
Why aren’t my pooris puffing up?
Ensure the oil is hot enough and the dough isn’t too wet. Lightly press while frying to help puffing.
Final Thoughts
This Poori Recipe Without Wheat is a delightful alternative for gluten-free cooking that keeps traditional flavour intact. Whether for festivals, breakfast, or family meals, these rice flour pooris bring joy and comfort to the table. I personally recommend trying them with aloo sabzi and mango pickle for a classic home combo.
