Pooris are deep-fried Indian unleavened loaves.


  • 60 g/ 2 oz besan (chickpea) flour
  • 60 g/ 2 oz high-protein white bread flour, plus more for dusting
  • 60 g/ 2 oz wholemeal flour
  • 125 ml/ 4 fl oz hand-warm water
  • 1 tbsp sunflower oil
  • 1 tsp salt
  • oil, for greasing and deep-frying


Sift together the three types of flour.

Put the hand-warm water in the bowl of a food mixer fitted with a dough-hook. Add the sunflower oil and salt. Switch on at the lowest speed and pour in the flours. Work for 5 minutes, when you should have a good, smooth and elastic dough. If it is too dry and not balling properly, dribble in more water, 1 tablespoon at a time, until it does.

Turn out on a floured surface, form into a ball and put into an oiled bowl to rest for 60 minutes, covered with a damp cloth.

Heat oil for deep-frying to 190°C/ 375°F. Divide the dough into 12 equal parts and roll them into balls. With a rolling pin and on a floured surface, roll these out into 12.5-cm / 5-inch circles.

Slide one at a time into the oil, pushing it under the surface. It should balloon within seconds. When it does, turn over and cook for another 10 seconds. Remove and drain on kitchen paper. Eat as soon as possible, while still warm.