Poori Recipe Without Yogurt Easy Home Cooking Procedure

Poori Recipe Without Yogurt is a classic Indian fried bread made with simple ingredients like whole wheat flour, salt, and water — no yogurt required — and offers a crispy, puffed texture that pairs well with many savory dishes. This recipe article shows you how to make perfect pooris at home with detailed steps, exact ingredients, and expert cook tips.

Recipe Card

Ingredients For Poori Recipe Without Yogurt

• 2 cups whole wheat flour (atta) — 240 g
• ½ teaspoon salt
• 1–2 tablespoons semolina (sooji) — optional for crispness
• Water — approx. ¾ cup (adjust as needed for firm dough)
• Oil for deep frying — about 3–4 cups (as needed for deep pan)

Step By Step Instructions

1. Make The Dough

Start by placing the whole wheat flour and salt in a large bowl. Add semolina if using and mix well. Gradually add water, a little at a time, and begin kneading to form a firm dough. Knead for about 4–5 minutes until the dough is smooth and elastic. A stiff dough helps prevent excessive oil absorption during frying.

2. Divide And Shape

Once the dough is ready, cover it with a damp cloth and rest for 10 minutes. After resting, pinch off lemon-sized portions of dough. Roll each portion between your palms to form smooth balls. Keep dough balls covered so they don’t dry out. Understanding Poori Recipe Without Yogurt is essential.

3. Heat Oil

While rolling, heat oil in a deep kadhai or heavy-bottomed pan on medium-high heat. To test if oil is ready, drop a small piece of dough; it should immediately come up to the surface and sizzle.

4. Roll Pooris

Take one dough ball and flatten it slightly. Dust lightly with flour and roll into a circle about 3–4 inches in diameter — not too thin. A medium thickness makes them puff up better during frying.

5. Fry The Pooris

Gently slide the rolled poori into the hot oil. It should immediately puff up. Use a slotted spoon to gently press the edges so the entire poori puffs. Fry for about 30–40 seconds on each side until golden brown. Remove and drain on paper towels. This relates to Poori Recipe Without Yogurt.

6. Serve Hot

Serve hot pooris immediately with your favorite curry or side dish like aloo bhaji (potato curry), chana masala, or halwa for a festive meal.

Pro Tips From Personal Cooking Experience

• If the dough is too soft, pooris may absorb too much oil. Keep the dough firm and tight.
• Making sure oil is at the right temperature (medium-hot) is key — too hot and pooris will brown without puffing; too cool and they will be greasy.
• I always add a little semolina to the dough — it gives the pooris a light, crisp texture without making them tough.
• Roll all pooris and fry immediately; letting rolled pooris sit causes them to stick and lose air, reducing puffiness.

Chef’s Notes: Substitutions And Storage

Substitutions

If you want a slightly different texture, you can replace up to ¼ cup of whole wheat flour with all-purpose flour — just note this changes the flavor and softness. For variation, some cooks add a pinch of carom seeds (ajwain) for digestion or use 100% whole wheat for a more rustic taste.

Storage Tips

Pooris are best served fresh. If you need to store, keep them in an airtight container for up to 4 hours. For longer storage, let them cool completely and freeze in layers separated by parchment paper. Reheat in an air fryer for 3–4 minutes to crisp again. Learn more about Poori Recipe Without Yogurt.

Nutritional Information Per Serving

Nutrition values are approximate and can vary based on size of pooris, type of oil, and oil absorption. According to nutrition databases, one poori (approx. 44 g) contains about 141 calories.

Frequently Asked Questions

Can I Make Poori Without Yogurt?

Yes — the most authentic and traditional Poori Recipe Without Yogurt uses just flour, salt, and water. Yogurt is not required and the dough remains unleavened, making these pooris easy and fast to prepare.

Why Are My Pooris Not Puffing?

If your pooris don’t puff, it may be because the oil isn’t hot enough, the dough is too soft, or the pooris were rolled unevenly. Aim for uniform thickness for consistent puffing.

What Side Dishes Go Well With Pooris?

Pooris pair wonderfully with spicy curries like potato bhaji, chana masala, vegetable kurma, or sweet halwa. You can also serve them with pickles and chutneys for breakfast or festive meals.

External References

For a general understanding of how puris puff up during frying and their traditional preparation, see Puri on Wikipedia.

For detailed nutritional profiles of puri (poori) bread, see nutrition data at NutriScan App.