Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Indian


  • 2 cups wheat flour
  • 1 tbsp farina (aka rava or sooji)*
  • 1 tbsp oil or ghee
  • Salt to taste
  • Warm water, as needed
  • 2 cups of oil, for frying**


  • Mix wheat flour, rava, salt, and oil.
  • Add warm water gradually and knead into a dough.
  • Rub a little oil on the dough and let the dough rest for about 10 minutes.
  • Make small balls and roll into Poori shape using a rolling pin.
  • Use a sprinkle of wheat flour to help with rolling out the dough.
  • Heat oil in a frying pan - maintain medium heat.
  • When you have enough Poori dough shaped and ready, fry them individually in the frying pan until they are a golden brown color. You may need to gently press the Poori down into the oil and release it to puff up.
  • Keep the heat on medium.
  • Flip the Poori so they are cooked evenly on each side. Repeat for the rest of the dough.
  • Remove Poori when ready and place on a paper towel-lined plate to absorb excess oil.
  • Poori is ready to serve. Enjoy!



This dish goes well with Sambar, Bhaaji, Chicken Curry, etc.
*Cream of Wheat.
**Or more, if needed.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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