09 December 2012,20:47 by
Ponmathi Srilekha.S

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Preparation Time :
45 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Sift the flours, into a large mixing bowl. Add the salt, vegetable oil then add sufficient water to mix to dough.
  • Tip the dough out on to a lightly floured surface and knead for at least 10 minutes until smooth.
  • Place in an oiled bowl and cover with oiled plastic wrap. Leave for 20 -30 minutes.
  • Place the dough on the floured surface. Divide into 10-12 equal pieces. roll one piece into a round.
  • Repeat with the remaining dough. Stack the pooris, layered between clear film, to keep them moist.
  • Pour the oil in a deep frying pan. Using a metal spatula, lift one poori and gently slide it into the oil; it will sink but will then return to the surface and begin to sizzle.
  • Gently press the poori into the oil. It will puff up. Turn the poori over after a few seconds and allow it to cook for a further 20 seconds.
  • Remove the poori from the pan and pat dry with kitchen paper.
  • Place the cooked poori on a large baking tray and keep warm in a low oven while you cook the remaining pooris. Serve warm.


  • 150 grams unbleached plain (all-purpose) flour
  • 150 grams whole meal (whole-wheat) flour
  • Salt to taste
  • 40 ml Cooking oil
  • 100 ml water
  • Cooking oil, for frying

2 comments for “Plain flour Poori”

  • Maddison Halley
    Posted 21 July 2020 at 11:41:29

    The poori is traditional food also called chapatti in Pakistan southern area Punjab. This is mostly part of breakfast here and I liked its research paper writing service because it is very healthy and light food made of flour and fried in oil.

  • Hasbihal
    Posted 22 June 2021 at 10:41:06


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