Vegan Masala Recipe
Puffed Indian Bread (Poori)
Poori is a small whole-wheat bread that balloons in hot oil, becoming crisp outside and soft within. Served straight away with curry or pickle, it turns a meal into an occasion.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
A firm dough and properly hot oil are what make poori puff. Roll each round evenly and slide it in carefully; a gentle press with the spoon encourages that magical balloon shape.
Serving idea
Best served simply
Serve warm with curry, dal or a simple vegetable side while still fresh.
Recipe-specific guidance
Why this method works
A firm whole-wheat dough traps steam when a thin disc enters hot oil, causing the poori to balloon. Even rolling and sufficient oil depth matter more than extra ingredients; pressing gently with a slotted spoon helps the top meet the hot oil and puff.
Cues to watch for
- •The dough should be firmer than chapati dough and should not feel sticky.
- •Roll each disc evenly with no thin edge that can leak steam.
- •The oil is ready when a small dough scrap rises steadily without blackening.
Useful substitutions
- •Atta gives the most supple whole-wheat dough, though fine wholemeal flour can work.
- •Use neutral high-heat oil and never fill the pan more than halfway.
- •Do not add excessive dusting flour because loose flour burns in the frying oil.
Storage and reheating
Poori are best eaten immediately. Refrigerate for up to two days and reheat in a hot oven, accepting that reheated breads will not puff as crisply as fresh ones.
Cook the recipe
Method
- 1
In a mixing bowl, combine the whole wheat flour and 1/2 teaspoon salt.
- 2
Add 1 tablespoon of oil and mix well.
- 3
Gradually add water a little at a time, kneading to form a soft, smooth dough.
- 4
Cover the dough with a damp cloth and let it rest for 20-30 minutes.
- 5
After resting, divide the dough into small balls, about the size of a golf ball.
- 6
On a floured surface, roll each ball into a thin disc, about 5 inches in diameter.
- 7
Heat 1 tablespoon oil, plus more for frying in a deep frying pan over medium heat.
- 8
Once the oil is hot, carefully slide in one rolled disc at a time.
- 9
Fry until the poori puffs up and turns golden, about 30 seconds each side.
- 10
Remove with a slotted spoon and drain on paper towels. Serve warm.
A few useful notes
Notes
- The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
- Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
- Leftovers often taste even better the next day once the spices have had more time to settle.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Gather everything first
Ingredients
- 1 tablespoon oil, plus more for frying
- 1 cup water
- 1/2 teaspoon salt
- 2 cups whole wheat flour, plus extra for dusting
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