How to Deep Fry Poori (Crispy Indian Flatbread) Illustrated Recipe

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Crispy Poori Illustrated Recipe (Deep Fried Indian Flatbread)

Crispy Poori (Deep Fried Indian Flat Bread)
Crispy Poori (Deep Fried Indian Flat Bread). Photo © [S Khalsa]

Deep Fry Crispy Poori (Indian Flatbread)

Poori is a popular variation of Indian flatbread which has been deep fried until crispy. Poori is often served with Chole, a kind of chickpea curry made from large white garbanzo beans. Poori and Chole are favorite food combination served on special occasions. Poori and Chole were the favorite food of Guru Gobind Singh as a child and are always a welcome addition to Gur ka Langar, a sacred meal served with every Sikh worship service. Anyone who helps to prepare langar follows certain guidelines and is required to cover the hair with a turban, or scarf, and encouraged to engage in meditation with the tongue and mind, while busy with the hands.

To prepare one dozen Poori:

  • Mix one cup water with two cups atta flour.
  • Roll dough into rounds and deep fry.

Compare Atta Prices

How to Make Atta (Indian Style Flatbread Dough) Illustrated Recipe

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Make the Poori Dough From Atta

Atta Dough for Making Roti or Chapati
Atta Dough for Making Roti or Chapati. Photo © [S Khalsa]

Make Indian Flatbread Poori Dough

Atta is a staple flour used in making dough for many kinds of Indian flatbreads such as:

  • Roti, commonly called Chapati.
  • Paratha, a flatbread stuffed with potatoes, cauliflower or daikon radish, onions and spices.
  • Poori, deep fried, crispy flatbread.
Atta can be mixed in any quanity using one part water mixed with two parts dry atta. Mix the dough.

Illustrated recipe instructions for preparing atta dough.

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Make a Perra (Ball of Dough)

Perra (Ball of Atta Dough)
Perra (Ball of Atta Dough). Photo

Make Indian Flatbread Perra

Divide the atta dough into walnut sized pieces:

  • Pat the atta into a large round and score into sections.
  • Roll atta dough into a log and slice into small rounds.
  • Pinch off pieces of dough with the fingers.
The sectioned pieces of atta dough are called perra. Roll the perra between the palms of the hands into a compact balls. Set aside until ready for the next step.
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Flatten the Dough

Flatten the Perra
Flatten the Perra. Photo © [S Khalsa]

Flatten the Indian Flatbread Peraa Dough

Flatten each of the perra with your hands. Press the balls of dough to flatten and shape into rounds using palms and fingers.

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Tray of Flattened Dough

Tray of Flattened Perra
Tray of Flattened Perra. Photo © [S Khalsa]

Tray of Flattened Perra Indian Flatbread Dough

Set the flattened perra aside in a tray until ready to be rolled out.

Pour oil into a large wok or similar cooking vessel 2 1/2" - 3" inches deep, or more, and begin to heat for deep frying.
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Roll the Flattened Dough

Roll the Perra
Roll the Perra. Photo © [S Khalsa]

Roll Out the Flattened Perra Dough

Sprinkle the rolling surface lightly with flour or oil. Roll the flattened perra dough out into 4-5 inch rounds.
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Tray of Poori Ready For Frying

Tray of Poori Ready to be Deep Fried
Tray of Poori Ready to be Deep Fried. Photo © [S Khalsa]

Tray of Poori Indian Flatbread Waiting to be Deep Fried

Set the 4" - 5" rounds aside on a tray and continue rolling the remainder of the flattened perra while the oil heats.

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Drain Excess Oil With Strainer

Drain Oil From Poori in Strainer
Drain Oil From Poori in Strainer. Photo © [S Khalsa]

Drain Excess Oil From Deep Fried Poori

Place a strainer over a bowl to catch excess oil drained from Indian flatbread poori after they have been deep fried.

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Deep Fry the Poori in Hot Oil

Poori Frying in Oil
Poori Frying in Oil. Photo © [S Khalsa]

Deep Fry the Indian Flat Bread

Pinch and press a piece of atta dough to about the size of a dime and drop into the oil to test to see if it is ready. It should sizzle and rise up to the surface almost immediately when the oil is hot enough to deep fry the poori.

Carefully slip the 4"-5" rounds into the hot oil taking care that it does not splash:

  • If the oil is the correct temperature the poori will rise to the surface and begin to puff up.
  • Turn the over with a slotted spoon and fry until golden crisp on both sides. .
  • Remove and place the crisp poori in a strainer over a bowl to drain off any excess oil.
  • Place the drained poori in a tray lined with paper towels to absorb oil.
Poori are ready to serve. Left over poori may be stored over night in a paper bag or paper lined bowl covered with plastic. To reheat place in a toaster, or convection oven or microwave.
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Serve the Crispy Poori With Chole (Spicy Chickpea Curry)

Chole, Spicy Chickpea Curry
Chole, Spicy Chickpea Curry. Photo © [S Khalsa]

Crispy Poori and Chole

Indian flatbread deep fried Poori is delicious when served with Chole, a thick spicy chickpea curry made from garbanzo beans.

Chole(Spicy Chickpea Curry)Illustrated Recipe

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