Go Back
Whole Wheat Puri
Binjal Pandya

Whole Wheat Puri or Poori Recipe

Whole Wheat Puri or Poori Recipe!! A perfect partner for your meal. I like serving them with tangy sweet shrikhand or kheer and robust aloo curries. It is made with a just few basic ingredients like wheat flour, salt and oil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 7 -8
Course: Main
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 cups Whole Wheat Flour Atta
  • ΒΌ tsp Salt
  • 3-4 tbsp Vegetable Oil
  • Water for Kneading
  • Oil for Deep Frying

Method
 

  1. In a mixing bowl, mix together the atta and salt. Add oil and rub it into the flour with your fingertips until well incorporated.
  2. Start adding water little by little and knead to form a soft firm dough (slightly harder than chapati dough). Do not add too much water. Knead for 3-4 minutes.
  3. Cover and let the dough rest for 10 minutes.
  4. Divide the dough into lemon sized balls. Take each ball and roll out into small rounds using a rolling pin. Roll to about 4-5 inches in diameter.
  5. Heat oil in a kadhai on medium heat. The oil should not be smoking hot.
  6. Gently slide each puri into the hot oil one by one. Press it lightly with a slotted spoon so it puffs up.
  7. Turn and fry until both sides are golden brown. Remove with a slotted spoon and drain on paper towels.
  8. Serve the hot, puffed puris with a curry or sabzi of your choice. Enjoy!

Notes

  • Use fresh oil for frying so puris puff up well.
  • Roll the puris slightly thick so they turn fluffy on frying.
  • Fry on medium heat to prevent burning.
  • Do not add too much water and make soft chapati dough, otherwise it will be difficult to roll out and puri will soak more oil while frying.