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Crisp puri’s right out of the karhai – just the thing to have on lazy Sunday morning or as part of a family meal.
  • PREP TIME: 20 minutes
  • COOK TIME: 30 minutes
  • SERVINGS: 4 persons


  • Plain Flour: 2.5 cups
  • Salt:1 tea spoon
  • Yogurt: 2 table spoons
  • Oil: 2 table spoons for kneading, for frying: use as per wok size
  • Luke warm water:as per requirement


  • 1. Mix all the ingredients and knead well.
  • 2. Dough should be soft but should not be sticky, brush a little oil and cover.
  • 3. Put oil in a pan, when its hot, bring the flame to medium
  • 4. When you are going to roll out poori, dont use dry flour, brush a little bit of oil on your hands and make a small ball.
  • 5. Flatten it with the help of rolling pin and put it in the wok for frying.
  • 6. As you put poori in the wok, press it little with the spoon, turn the side and take it out. (this process should take less than a minute, longer you cook, crispy your poori will turn out to be)
  • 7. Enjoy them with Halwa and Chanay.


Sana Sheikh
Sana Sheikh For more recipes from the author, click here Sana is a home maker originally from Islamabad and currently residing in UK. She has done her masters in HRM and is the mother of a beautiful toddler.
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