Poori is a perfect accompaniment with dal, curries and kadhis etc but puffy pooris along with aloo bhaji is nothing less than a magical treat to the taste buds. Kneading is an important part of this recipe. The dough needs to be tight. All we need to do is follow simple steps and our pooris are ready to devour.

Some dishes go to belly, some go straight to heart and poori and aloo bhaji is one of them.

Do try it out and let us know how it turns out.


  • 1 cup wheat flour
  • 2-3 tsp oil
  • Salt to taste
  • Lukewarm milk (for kneading)
  • Ghee/Clarified butter (for frying)


How to prepare

  • Add all the above-mentioned ingredients in a bowl except milk.
  • Mix it well using your hands.
  • Add lukewarm milk and knead the dough tight.
  • Rest the dough for 30 minutes and cover it with a muslin cloth.
  • Make small balls out of the dough and roll them into the pooris.
  • Heat ghee in a pan. The ghee should be hot enough to add the pooris, otherwise, it will soak up the ghee.
  • To check add in a little dough in the ghee, if it sizzles and comes up that means the ghee is ready.
  • Add pooris and fry until the puri puffs up and splash ghee to puff up fully.
  • Serve immediately.

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