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Pooris - puffed Indian bread

Serves   5
Prep time: 15 mins
Cooking time: 20 mins

"These light and fluffy pooris are ubiquitous with holiday or festive meals. Delicious eaten with lotus root, eggplant and potato and/or with Boondi Raita, it leaves an unforgettable taste in your mouth -Yumm!"

  • Indian



  • 1 cup wholewheat chapati flour
  • 1 tablespoon fine semolina
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 2 tablespoons oil
  1. Combine all ingredients.
  2. Knead into dough using just enough water to form slightly firm dough.
  3. Divide the dough into 10 equal portions and roll each portion into a 3" round.
  4. Deep fry in hot oil.
  5. As the poori starts bloating, keep the ares that have yet to come up.
  6. Submerged in the oil with a slotted spoon, until the whole poori puffs up like a balloon.
  7. When the bottom of the poori turns a lovely golden colour, turn it over for the other side to acquire the same colour.
  8. When done, remove with a slotted spoon and place it on sieve.
  9. When oil drains out, place it on absorbent paper and serve hot.