Poori – crispy, golden bread !


Poori - crispy, golden bread











All time favourite breakfast of my family. This is our set menu for Sundays breakfast ! A light unleavened wheat bread, goes best with Aloo bhaji or Peas saagu.


  • 1 bowl of wheat flour (1 bowl makes you 5 medium size pooris)
  • 1/4 bowl of chiroti rava/bombay rava
  • 1/4 bowl of luke warm water
  • 1 tbspn of oil
  • sugar and salt as per taste.

Note : Rava makes it crispy and sugar gives the color

Poori ingredients












  • Heat 1 tbspn of oil , cool it and transfer it to the dough mixing bowl. To this add rest of the ingredients and knead to make hard dough ( hard as in NOT rock hard ! a little thicker than the normal chapati dough)

heat oil for poori dough

Mix all ingredients to make poori dough

poori dough

  • Make lemon sized balls (use your index finger to make a chuckhole at the centre. This will give you a nice puffed pooris)

make lemon sized poori balls

  • Now roll them out thin (like mini chapatis) .Toss the dough in dry flour while rolling, this will prevent it from getting sticky when rolling

Roll out to make mini chapatis

  • Heat oil in kadai, when oil is ready , set it to medium flame and deep fry .While in oil , Press gently on one side until it puffs out then toss over and fry for few more seconds, until both the sides get a golden brown colour.

Deep fry pooris