Here is a collection of 10 different puri recipes / poori varieties – Indian deep fried bread. Poori is a popular Indian deep-fried bread made from unleavened wheat flour dough that can be enjoyed for breakfast, lunch, or special occasions. It’s soft, fluffy on the inside, and crispy on the outside. It is traditionally served with potato masala, curries, vegetables, or chutneys. I regularly make them for breakfast on weekends. When I started cooking, making puffy, hotel-like poori was my dream. After several attempts, I perfected the technique and now shared tips for making soft, fluffy puris.
In this post, I’ve shared all the tips and tricks I learned through experience. I hope this is helpful for beginners. Once I mastered the basic poori, I was excited to experiment with different types of puri. I prepared several varieties with best side dishes like potato masala, chana masala, Aamras, Halwa, tomato bhaji for Sunday breakfast and shared them on my blog. This led to a collection of 10 poori recipes on my website.
The collection includes:
Basic poori recipe with wheat flour (atta)
Chola poori/Maida puri
Tomato
Paneer stuffed ones
Spinach/Palak
Beetroot
Potato
Kutta atta
Spicy masala poori
Finger millet/Ragi
Each recipe is accompanied by step-by-step pictures and some video tutorials. I plan to try more North Indian stuffed puri varieties like urad dal, peas, dal, bharva, bhatura, Pani, and fasting puris like rajgira and Shingare ki poori soon.
Kids generally love poori more than roti, so these varieties are perfect for breakfast, lunch box or evening snacks. You can also add stuffing for a healthier twist.
Check out these 10 poori recipes for your weekend breakfast or special occasions. Just click on the images to view the recipes!
TIPS FOR MAKING PERFECT POORI
Addition of rava/sooji/semolina in the wheat flour helps to keep it puffy.
Adding a dash of ghee helps to keep the puri soft.
Unlike chapathi dough, poori dough has to be tight and thick.
Dough should be kneaded well to make it smooth and crack free.
Resting time is not necessary for the dough.
Rolling should be thicker than roti to get puffed puri.
Do not dust too much in flour. Oil will get more sediments.
Always dust off the excess flour coated by patting between your hands.
Oil temperature should be checked.
If oil temperature is less, puri will sunk in oil and doesn’t puff up.
Oil should not be smoky hot too. Color of poori will become dark.
It should not be stacked one over the other.
POORI VARIETIES / DIFFERENT TYPES OF PURI
1
Poori Recipe
Poori is a classic Indian deep-fried bread made from unleavened wheat flour dough. It’s soft, fluffy, and golden brown on the outside, with a slightly chewy texture inside. Popular for breakfast or as part of a meal, poori is often served with potato masala, chana masala, tomato curries, vegetables, or chutneys for a delicious, satisfying dish.
Aloo Poori, or Potato Poori, is a delicious variation of the classic poori, where the dough is infused with mashed potatoes and mild spices, making it soft and flavorful. This hearty bread is deep-fried to golden perfection, offering a perfect balance of crispiness on the outside and fluffiness on the inside. Aloo Poori pairs wonderfully with a variety of curries, chutneys, or even a simple yogurt dip, making it a favorite for breakfast, lunch, or special occasions.
Tomato Poori is a flavorful twist on the traditional poori, made by adding pureed tomatoes and spices to the dough. The tomatoes give the poori a slight tanginess and vibrant color. Deep-fried to a golden crisp, it’s a tasty option for breakfast or snacks, often enjoyed with curries or chutneys.
Gujarati Masala Puri is a spiced version of the traditional poori, flavored with a blend of aromatic spices like cumin, coriander, and carom seeds. The dough is kneaded with these spices, giving the poori a savory and fragrant taste. Deep-fried to a crispy texture, it’s typically enjoyed with a side of yogurt, chutneys, or vegetable curry.
Chola Poori is a popular North Indian dish where the poori is paired with spicy, flavorful chickpea curry (chole). The poori itself is soft and fluffy, deep-fried to perfection, and typically served with the rich, aromatic chole. This hearty combination makes for a satisfying breakfast or meal, often enjoyed with a side of pickles and salad.
Palak Poori is a nutritious twist on the classic poori, where spinach (palak) is blended into the dough, giving it a vibrant green color and a boost of flavor. The spinach adds a mild, earthy taste and extra nutrients, making it a healthy option. Deep-fried to crispy perfection, Palak Poori is often served with curries, chutneys, or yogurt.
Beetroot Poori is a colorful and healthy variation of the traditional poori, where grated beetroot is incorporated into the dough. This gives the poori a rich pink hue and a subtle sweetness. It’s deep-fried to a crispy texture and pairs well with curries or chutneys, offering a nutritious and vibrant twist to your meal.
Kuttu Atta Ki Poori is a popular gluten-free poori made from buckwheat flour (kuttu atta), often enjoyed during fasting or special occasions. The dough is kneaded with water, a pinch of salt, and mild spices, then deep-fried to a crispy golden texture. Kuttu Poori is typically served with a variety of vegetarian dishes like potatoes or yogurt, making it a wholesome and satisfying treat.
Ragi Poori is a healthy variation of the traditional poori made with finger millet flour (ragi). This nutrient-rich poori has a slightly nutty flavor and is deep-fried to a crisp texture. It’s a great option for a wholesome breakfast or snack, often served with curries or chutneys for added flavor.
Paneer Poori is a delicious variation of the traditional poori, where the dough is stuffed with a flavorful mixture of crumbled paneer (Indian cottage cheese) and spices. The stuffed poori is deep-fried to a crispy golden texture, offering a savory and filling treat. It’s often enjoyed with curries, chutneys, or yogurt for a satisfying meal.
Mangalore Buns are soft, sweet, and fluffy deep-fried Poori like Indian bread made with ripe bananas, flour, and spices. Originating from the coastal region of Karnataka, these buns are slightly sweet and have a unique texture, perfect for breakfast or as a snack. They are typically served with coconut chutney or sambar.
Paal Poori is a unique variation of poori, where the dough is soaked in sweetened milk (paal) before being deep-fried. This results in a slightly sweet, soft poori with a rich, creamy texture. Often served as a dessert or special treat, Paal Poori is enjoyed with a drizzle of syrup or paired with fruits.
Hope you like this collection of different types of poori recipes. If you try any of these recipes, please let me know in comments section or share a pic with me in my email, instagram or facebook id. I will be more happy to know that. Thanks for visiting this page.
Hello, I'm Chitra Sendhil, the writer and photographer behind this website. I started this website as a food blog in 2009 under the name "Ratatouille - Anyone Can Cook." In 2013, after purchasing my own domain, I rebranded it to "Chitra's Food Book." I am a pure vegetarian, born in Tamil Nadu, and currently residing in Bangalore, India. To learn more about me, please visit the "About Me" page. You can find all my recipes, complete with videos and step-by-step pictures, right here on my website. Mail me to chitra.ganapathy@gmail.com for your queries and feedback.
