Whole Wheat Pooris

Updated February 23, 2016

These deep-fried puffed Indian breads are ideal served with curries; chapati flour is available from Asian grocers.

Prepare ahead: The dough can be refrigerated for up to 3 hours; punch down, roll out, cover with plastic wrap, and let stand for 30 minutes before frying.

Makes8 breads

Preparation Time15 min

Preparation Time - Text15 mins plus standing

Cooking Time16 min

Cooking Time - Text16

Cooking Methodfrying



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Courseside dish

Equipmentdeep fryer

Five Ingredients or LessYes



Taste and Texturecrisp, spiced

Type of Dishflatbreads


  • ½ cup tepid water
  • 2 tsp vegetable oil, plus more for deep-frying
  • 1 tsp black onion seeds
  • 1 tsp salt
  • ½ tsp cumin seeds
  • ½ tsp sugar
  • 1¾ cups chapati or whole wheat flour, as needed


Mix the water with 2 tsp oil, onion seeds, salt, cumin, and sugar in a bowl. Stir in flour to make a stiff dough. Knead on a floured work surface for 5 minutes, or until smooth. Wrap in plastic wrap and let stand for 45 minutes.

Divide the dough into 8 equal balls. On an unfloured work surface, flatten and roll out each ball into a 5in (12.5cm) round. Cover with plastic wrap and let stand while heating the oil.

Pour enough oil into a large deep saucepan to come halfway up the sides and heat the oil over high heat to 350°F (180°C). One at a time, deep-fry the dough rounds for about 2 minutes, turning once, until puffed up and golden. Transfer to paper towels to drain. Serve hot.



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