Wholewheat Poori: Small Puffed Fried Breads
Lalkila Kitchen · Plant based · Vegetarian · Breakfast · Snacks · Everyday cooking
A firm atta dough gives these small fried breads their shape. Roll an even disc and fry one at a time, so there is room for the bread to puff and for you to turn it safely.
Ingredients
- 3 cups wholewheat atta (360 g)
- 1 tsp neutral oil, plus a little for rolling
- 1 tsp salt, or to taste
- 3/4–1 cup water, added gradually as needed
- Neutral oil for deep frying
Method
- Knead flour, salt, teaspoon oil and water into a firm, smooth dough.
- Divide into small balls. Lightly oil and roll evenly into small discs; keep covered. Do not dust with loose flour.
- Heat frying oil to 180–190°C in a stable deep pan, leaving plenty of space above the oil. Lower in one disc carefully and gently press with a long slotted spoon to encourage puffing.
- Turn and fry until golden on both sides. Lift out and drain. Keep water away from the hot oil and never leave the pan unattended.
Cooking notes
Choose a pan you can handle comfortably and avoid filling it deeply with oil. A small test piece should rise steadily with bubbles rather than sit at the bottom or burn immediately. This recipe is for the bread alone; a curry or sweet accompaniment needs its own preparation.
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Source and adaptation
Adapted from Dassana Amit’s Poori Recipe, Dassana’s Veg Recipes. Original recipe.
Selected oil rather than ghee and the basic atta dough, with no semolina or ajwain addition. Retained the source frying temperature and added explicit hot-oil handling precautions.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.