Vegan Poori
Poori is a beloved classic Indian flatbread: simple, golden, and perfectly puffed when fried, with a crisp outer layer and soft, airy interior. This fully vegan version uses only flour, salt, oil, and water — no dairy, eggs, or yogurt needed. It pairs beautifully with curries, chana masala, potato bhaji, or sweet dishes like halwa, and is ideal for breakfast, festive meals, or special occasions.
Shared by reena
Time
45 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 250g whole wheat flour or all‑purpose flour
- ½ tsp salt
- 1 tbsp neutral oil
- 100–110ml warm water (adjust as needed)
- Extra neutral oil for deep frying
👩‍🍳 Instructions
- 1
Make the dough: Mix flour and salt in a bowl. Add 1 tbsp oil and rub it evenly into the flour. Gradually pour in warm water and knead for 4–5 minutes until you get a firm, smooth, non‑sticky dough — it should be tighter than chapati dough for better puffing.
- 2
Rest: Cover the dough with a damp cloth and let it rest for 15 minutes so the gluten relaxes.
- 3
Roll: Divide the dough into small equal‑sized balls. Roll each ball out into a thin, round disc about 8–10 cm wide — do not roll too thin or they will not puff up well.
- 4
Fry: Heat plenty of oil in a deep pan over medium‑high heat. Test the heat by dropping a tiny piece of dough; it should rise quickly to the surface. Slide in one poori at a time, press gently with a slotted spoon — it will puff up instantly. Flip and fry until light golden on both sides.
- 5
Serve: Drain well on kitchen paper and enjoy hot with your favourite curry, bhaji, or pickle.