indian fried bread recipe

Written BySheba G Updated On
indian fried bread recipe
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The Best indian fried bread recipe

I’ve been making Indian fried bread, also known as poori, for years, and it’s a staple in my household. My kids love it when I make it for breakfast or as a snack, and it’s a great way to get them to eat something healthy.

The best part about this recipe is that it’s incredibly easy to make and requires only a few ingredients. I love that it’s a simple yet satisfying meal that can be enjoyed at any time of day.

The crispy outside and soft inside of the bread are just perfect, and the fact that it’s made with whole wheat flour makes me feel good about serving it to my family. I’ve tried making it with different types of flour, but whole wheat is definitely my preference.

It’s also a great way to use up leftover dough from other recipes, like naan or roti. I usually serve it with a side of chutney or raita to add some extra flavor and creaminess.

My family loves when I make this recipe because it’s always a treat for us. We enjoy eating it together as a family, whether we’re having a quick breakfast or just hanging out at home.

This recipe has become a regular in our household, and I’m sure you’ll love it just as much as we do.

Indian Fried Bread (Poori)

Indian Fried Bread (Poori)

4.7 from 1976 votes

Poori is a deep-fried Indian bread made from unleavened whole wheat dough. It puffs up into a golden, crispy sphere when fried, making it a perfect accompaniment for curries or chutneys.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Dough

2 cups whole wheat flour (atta)
1/2 teaspoon salt
2 tablespoons oil or ghee
1/2 cup water (approx.), warm

For Frying

Oil for deep frying (about 2 cups)

👨‍🍳Directions

1In a large mixing bowl, combine whole wheat flour and salt.
2Add 2 tablespoons of oil and rub into the flour until it resembles coarse crumbs.
3Gradually add warm water, a little at a time, and knead into a stiff but smooth dough.
4The dough should not be sticky; if it feels dry, add a teaspoon more water.
5Cover the dough with a damp cloth and let it rest for 15 minutes.
6This resting period allows the gluten to relax, making the dough easier to roll.
7After resting, divide the dough into 12 equal portions and roll each into a smooth ball.
8On a lightly floured surface, flatten a dough ball and roll it into a 4-inch circle about 1/8 inch thick.
9Keep the rolled pooris covered with a damp cloth to prevent drying.
10Repeat with remaining dough balls.
11Heat oil in a deep frying pan over medium-high heat until it reaches 350°F (180°C).
12To test, drop a small piece of dough into the oil; it should sizzle and rise to the surface immediately.
13Gently slide one poori into the hot oil and press it lightly with a slotted spoon to help it puff up.
14Fry for 15-20 seconds until golden brown on the bottom, then flip and fry the other side for another 15-20 seconds until both sides are golden and puffed.
15Remove the poori with a slotted spoon and drain on paper towels.
16Repeat with remaining pooris, adjusting heat as needed to maintain oil temperature.
17Serve hot with your favorite curry or chutney.

🔧Equipment

Large mixing bowl
Rolling pin
Deep frying pan or kadhai
Slotted spoon
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 32g🥦Dietary Fiber: 4g🍬Sugars: 0g🥩Protein: 5g

📝Notes

For extra soft pooris, add 1 tablespoon of yogurt or milk to the dough. Ensure the oil is hot enough before frying to achieve proper puffing. Leftover pooris can be stored in an airtight container for up to a day, but are best enjoyed fresh.

Watch Video Of How Indian Fried Bread (Poori) Works

This Indian fried bread recipe is a staple in my household because of its simplicity and versatility. It’s perfect for any occasion, whether you’re looking for a quick breakfast or a snack to enjoy with friends and family.

One of the best things about this recipe is that you can store any leftover dough in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. When you’re ready to serve, simply thaw the dough and fry it in hot oil until crispy and golden brown.

You can also reheat leftover bread by wrapping it in foil and warming it in the oven at 350°F (175°C) for about 10 minutes.

❓ Frequently Asked Questions About Indian Fried Bread (Poori)

1. What is the ideal temperature for frying the bread?

The ideal temperature for frying the bread is between 350°F to 375°F (175°C to 190°C). If the oil is too hot, the bread will burn on the outside before it’s fully cooked on the inside.

2. Can I use vegetable oil instead of ghee for frying?

You can use vegetable oil instead of ghee if you prefer, but keep in mind that ghee has a higher smoke point than vegetable oil, which means it can handle higher temperatures without breaking down.

3. How long does the dough need to rest before rolling out?

The dough needs to rest for at least 30 minutes to allow the gluten to relax, making it easier to roll out.

4. Can I add different spices or herbs to the dough for extra flavor?

You can definitely add different spices or herbs to the dough for extra flavor. Some options include cumin seeds, coriander powder, or dried herbs like thyme or oregano.

5. Is it possible to make this recipe in advance and freeze the dough?

You can make the dough in advance and freeze it for up to 2 months. However, keep in mind that frozen dough may not have the same texture as freshly made dough.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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