Poori/Puri Paratha | RECIPE IN URDU/HINDI | WITH ENGLISH DIRECTION/SUBTITLES

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor while all-purpose flour is more economical.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with fewer calories.

Combine whole wheat flour and salt in a bowl.

Add water gradually and knead until a soft dough forms.

Cover the dough with a damp cloth and let it rest for 20 minutes.

Divide the dough into small balls.

Roll each ball into a flat disc about 5 inches in diameter.

Heat oil in a deep frying pan over medium heat until hot.

Carefully slide the rolled disc into the hot oil.

Fry until the poori puffs up and turns golden brown, about 30 seconds.

Flip and fry the other side until golden, about 30 seconds more.

Remove with a slotted spoon and drain on paper towels.

Serve hot with curry or chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens