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Different types of poori recipe | Maida Poori Recipe | Simple maida poori recipe

Poori (or puri) is a classic deep-fried Indian bread enjoyed with curries, halwa, or as a festive snack. While the traditional poori recipe uses whole wheat flour (atta), many people also make maida poori (all-purpose flour poori) for its soft, melt-in-the-mouth texture.
In this guide, you’ll learn:

  • Perfect poori-making tips
  • Step-by-step maida poori recipe
  • 7 popular variations of poori to try at home
  • FAQs to troubleshoot common problems
Whether you’re a beginner or an experienced cook, this post will help you make pooris that are soft, puffy, and never greasy.

Maida Poori Recipe

maida poori recipe


Maida Poori Recipe

Maida Poori Recipe - Chai Poori

poori recipe

Maida Poori Recipe - Masala Poori

masala poori recipe, puri recipe,

Maida Poori Recipe - Halwa Poori

halwa poori, halwa puri

Maida Poori Recipe - Rava Poori

rava poori recipe


Maida Poori Recipe

Perfect Poori-Making Tips

Before you start frying, keep these essential tips in mind for restaurant-style results:

  • Choose the right flour: Adding wheat flour, rava (sooji), or semolina helps pooris puff beautifully.

  • Add a little fat: A spoon of ghee or oil makes pooris softer.

  • Knead stiff dough: Unlike chapati dough, poori dough must be slightly tight.

  • Rest the dough: A 10–15 minute resting time improves texture.

  • Roll evenly: Keep discs slightly thick (not paper-thin). Avoid excess dry flour when rolling.

  • Fry at the right temperature: Oil should be hot but not smoking. Too cold = soggy poori, too hot = burnt poori.

  • Fry one at a time: Don’t stack hot pooris, or they’ll lose their crispness.

Maida Poori Recipe (Soft & Puffy)

Ingredients

Step-by-Step Instructions

  • 2 cups maida (all-purpose flour)

  • ½ tsp salt

  • 1 tbsp ghee or oil (optional)

  • Water (as needed for kneading)

  • Oil (for deep frying)

Step 1 – Prepare the Dough

  1. In a mixing bowl, combine maida, salt, and ghee.

  2. Add water gradually and knead into a smooth, stiff dough.

  3. Cover and rest for 10–15 minutes.

Step 2 – Roll the Pooris

  1. Divide dough into equal portions and roll into small balls.

  2. Flatten each ball into 4–5 inch discs without using too much dry flour.

Step 3 – Fry the Pooris

  1. Heat oil in a deep pan. Test with a small dough piece—it should rise immediately.

  2. Slide one poori at a time into the hot oil.

  3. Lightly press with a spatula to help it puff, then flip and cook until golden brown.

Step 4 – Drain & Serve

  1. Remove pooris and drain on paper towels.

  2. Serve hot with curry, potato bhaji, or halwa.

Puri with Maida and Wheat Flour

Traditionally, puris, an Indian fried bread, are made using whole wheat flour (atta) as it yields a crisp and flavorful texture. However, some recipes might include a combination of maida (all-purpose flour) and wheat flour to achieve a softer texture while retaining some of the traditional flavors. This blend can make the puris softer compared to the ones made entirely from wheat flour.

7 Different Types of Poori Recipes

1. Basic Whole Wheat Poori

Made using atta, salt, and water. Slightly crisp and golden brown, this is the most traditional version.

2. Maida Poori

Uses all-purpose flour for a softer, puffier texture. Great for special occasions.

3. Palak (Spinach) Poori

Green pooris made by adding spinach puree or chopped spinach to the dough. Adds nutrition and flavor.

4. Beetroot Poori

Bright pink pooris made with beetroot puree. Attractive and healthy—perfect for kids’ tiffins.

5. Masala Poori

Flavored with cumin, ajwain, or crushed coriander seeds. Delicious with aloo curry.

6. Stuffed Poori

Dough filled with spiced potatoes, lentils, or mixed veggies before frying. A complete meal in itself.

7. Sweet Poori

Prepared by adding sugar or jaggery to the dough. Served as a festive dessert.


Serving Suggestions

  • Serve maida poori with potato masala, chole, or paneer curry.

  • For a festive combo, pair poori with suji halwa or kesari.

  • Pooris taste best fresh, but if needed, store in an insulated box for up to 3–4 hours.


Frequently Asked Questions (FAQs)

1. Why is my poori not puffing?
The dough may be too soft, or the oil may not be hot enough. Ensure stiff dough and medium-high oil temperature.

2. Can I use baking soda in poori dough?
Traditionally, pooris are made without soda. Adding soda may make them absorb more oil.

3. Why is my poori oily?
If the dough is too soft or oil temperature too low, pooris will soak up excess oil.

4. Can I make pooris ahead of time?
Pooris taste best fresh. However, you can knead the dough in advance and roll/fry just before serving.

5. Can I bake pooris instead of frying?
Pooris are traditionally deep-fried. Baking will not give the same puffed texture, though you can try air-frying for a healthier twist.


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