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5 from 9 votes

Whole Wheat Puri Recipe

This is a tried and tested failproof whole wheat (atta) puri recipe. My detailed step-by-step guide will help you to make perfect puri from scratch at home.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian
Servings: 12
Calories: 761kcal
Author: Hina Gujral



  • 2 Cup whole wheat flour (gehun atta)
  • ¼ Cup semolina (sooji/rava) sooji
  • 1 teaspoon salt
  • 2 tablespoon refined oil
  • ½ Cup water, at room temperature
  • 4 Cup refined oil or ghee for deep frying


  • To prepare the dough for puri, first, sift the flour in a large bowl. Add salt and semolina in the flour. Mix nicely.
  • Add 2 tablespoon oil to the flour mixture. Rub and mix using fingers.
  • Now using 2 tablespoons of water at a time bring the flour together to form a dough.
  • Make sure not to use too much water. We need firm yet pliable dough. If the dough is on a stiff side do not worry by kneading you can make it soft.
  • Knead dough for next 5 - 10 minutes, more you need more soft puris would be. The good kneading time is one of the tricks to best puris.
  • Rub the poori dough with a teaspoon of oil. Cover with a muslin cloth and let it rest for the next 15 - 20 minutes or so.
  • Now heat oil for frying puris in a deep heavy bottom pan over medium heat.
  • Divide the dough into small or medium size pieces.
  • Shape each piece into a round ball by rolling in between your palms. Similarly prepare the balls from remaining dough.
  • Before rolling out Poori grease rolling pin and surface with a teaspoon of cooking oil.
  • Roll out one ball at a time into a small and thin circle. The size of the puri should be small to medium. Make sure not to roll it out too thin or thick.
  • Once the oil is sufficiently hot then test by adding a pinch of dough. If it floats to the surface, the oil is sufficiently hot.
  • Add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
  • Turn over when puffed up and fry the poori till golden brown on both sides. Transfer puri to a plate lined with a paper napkin.
  • Serve Poori hot with aloo ki sabzi.



  • The plain water at room temperature is required to bind the dough.
  • A flavorless refined oil with a high smoking point is best when it comes to deep-frying poori.
  • The dough for poori should be smooth, soft, pliable yet firm to touch. It should never be too soft, moist, or sticky.
  • You can store puri dough for a week in the refrigerator. Leave it at room temperature for 5 - 10 minutes to soften a bit before making poori. 
  • The thickness of the puri should be even. A too thin or thick poori might refuse to puff up and likely to soak up too much oil while deep – frying.
  • Once the poori is added in the hot oil, press it gently using a slotted spoon. This helps in puffing up the poori.
  • To store leftover puri, stack them and wrap tightly in aluminum foil. Store them in an airtight container for 1 – 2 days at room temperature.


Calories: 761kcal | Carbohydrates: 17g | Protein: 3g | Fat: 78g | Saturated Fat: 6g | Sodium: 195mg | Potassium: 79mg | Fiber: 2g | Sugar: 1g | Calcium: 7mg | Iron: 1mg