Soft & Fluffy Pooris with Whole Wheat Atta

🫓 Soft & Fluffy Pooris with Whole Wheat Atta — A Golden Classic for Every Meal!

There’s something magical about the aroma of freshly fried pooris wafting through the kitchen. Those golden, puffed-up rounds of happiness are not just food — they’re nostalgia, comfort, and celebration all in one bite! Whether paired with aloo sabzi, chole, or even halwa, a perfectly soft and fluffy poori can instantly lift your meal to another level.

In this post, we’ll explore how to make soft and fluffy pooris using whole wheat atta, the kind that stays light, doesn’t turn chewy, and puffs up beautifully — just like the ones grandma used to make.

🌾 Why Use Whole Wheat Atta?

Whole wheat atta makes pooris healthier and more wholesome than refined flour (maida) ones. It adds a nutty flavor, keeps the texture hearty, and ensures better digestion. Plus, when made right, wheat pooris can be just as soft and fluffy as their maida counterparts — minus the guilt!

🧂 Ingredients You’ll Need

For about 10–12 medium-sized pooris:

🥣 Step-by-Step Recipe

1. Make the Dough

• In a large mixing bowl, combine atta, salt, and sooji (if using).

• Add a teaspoon of oil or ghee and mix it in with your fingers.

• Gradually add water, little by little, and knead into a tight, firm dough (firmer than roti dough).

  • Tip: A tight dough ensures your pooris puff up and don’t absorb excess oil.

Cover and let the dough rest for 10–15 minutes.

2. Roll the Pooris

• Divide the dough into small lemon-sized balls.

• Grease your rolling surface lightly with oil — avoid dry flour, as it can burn in oil.

• Roll each ball into a small, thick disc (about 4–5 inches).

  • Tip: Keep all pooris of equal thickness for even puffing.

3. Fry to Perfection

• Heat oil in a deep pan on medium-high flame.

• To test if it’s ready, drop a tiny piece of dough — it should rise instantly.

• Slide one poori gently into the oil and press it lightly with a slotted spoon; it will puff up beautifully!

• Flip and fry till both sides are golden brown.

• Remove and place on a paper towel to drain excess oil.

💡 Tips for Soft & Fluffy Pooris

1. Right Dough Texture: Don’t make the dough soft — firm dough helps retain air pockets and puff up nicely.

2. Oil Temperature: Oil should be hot enough to puff the pooris immediately, but not smoking hot.

3. Don’t Overcrowd: Fry one or two at a time for best results.

4. Serve Immediately: Pooris taste best hot and fresh — they tend to lose fluffiness as they cool.

5. Add a Spoon of Rava: For an extra crispy edge and light texture, add a bit of semolina to the dough.

🍛 Best Pairings for Pooris

Pooris are incredibly versatile! Here are some classic pairings you’ll love:

• Aloo ki Sabzi (spicy potato curry)

• Chana Masala (chickpea curry)

• Sooji Halwa (sweet semolina pudding) for the famous halwa-puri combo

• Mixed Vegetable Curry

• Paneer Butter Masala for a rich weekend indulgence

🧡 Final Thoughts

Soft and fluffy pooris are more than just food — they’re joy on a plate. With the right dough consistency, oil temperature, and a touch of patience, you can make golden puffed pooris that melt hearts at every meal.

So next Sunday, skip the regular rotis and surprise your family with these golden, puffed beauties — crispy on the outside, soft inside, and made wholesome with whole wheat atta.

📝 Quick Recap:

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves: 3–4 people