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Saturday, November 14, 2009


Poori aamras recipe, Purirecipe

  • Whole wheat atta - 2 cups
  • Rawa - 1 tablespoon(optional)
  • Salt - as needed
  • Water
  • Take an easy to knead bowl, put in the atta, rawa and salt, add water little by little and mix it to a stiff dough. Knead well. ( If you add rawa, the fried poori will remain puffed for a while).
  • Make small balls out of the dough. Flatten each ball with a roller using oil, and roll it out to a small poori. (Oil for frying will be very clear if the dough is flattened with oil. Do not dust with flour).
  • Meanwhile, heat oil in a pan and when hot, drop the rolled poori gently into it. When it puffs up, turn it to the other side. Deep fry till golden brown. Serve hot with aamras or kurma or sagu.
  • Goes well with potato masal and chana punjabi.


  1. Yummy looking Poori's.. That was a great tip to roll them out with oil..I used to dust them with flour and result with a dark looking oil!! Thanks for sharing it :)

  2. perfect and yummy looking poori!!! love to have it with potato masala.:)

  3. they are perfect, well puffed up as they're supposed to be, yummy with some kurma!

  4. wow nice puffed puris....looks yummy :)

  5. Shanthi ji.. my pooris seldom puff like yours... is there any trick to get puffy pooris?


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