Poori and Shrikhand.

Poori and Shrikhand.

Preparation Time 30 Minutes

Cooking Time 20 Minutes

Total Time 50 Minutes

Serve 6

Type of Recipe: Roti

Name of Author: Asmi Kadam.


  • 1 Bowl Wheat Flour
  • Salt
  • Ghee
  • Oil for frying
  • 1 Glass Water


Take a wheat flour in a large bowl and add 1 tablespoon ghee and 1/3 teaspoon salt. Mix the  dough. Add the water and knead the tight dough.

Keep the dough aside for resting at least 20 minutes. After 20 minutes knead the dough again. Now make a long roll of this dough and cut the small and equal portion of this dough. Roll the each into a balls. And start making poories.

Roll the ball in your hand, keep it on a board apply some oil to the ball and roll the poori using rolling pin. Roll the poories evenly from all the sides and keep it not too thick or thin.

Now place the poories on a plate. Like this make all the poories.

Other side, heat a kadai with oil for frying the poories. First check the oil is hot enough. Dropped a small piece of dough in the oil. If it come up to the top, then oil is hot enough.

Now carefully add one one poories in the oil. Poories puff up immediately. Turn the poori with zara (spider spoon) and fry it from both the sides. Transfer the fries poori on the plate.

Fry the remaining poories this way. You may lowering or increasing  the oil temperature as needed.

High temperature can darken the poories. So avoid frying the poories on a high temperature.

Serve the poories with shrikhand or potato subji.


Thank you.

Have a wonderful day.

Leave a Reply

Your email address will not be published.