2 cups Prima Chakki Atta Flour
2 tsp Prima Semolina Flour
¾ tsp Salt
140g Water
2 tsp Ghee
Makes about 10 – 12 poori


  1. Mix the Chakki Atta flour, Semolina flour and salt in a bowl. Add in the ghee.
  2. Gradually add in water a little at a time and knead well to form a dough. The dough will be a little stiff and tight. Cover the dough with a damp cloth and let it rest for 10 – 15 minutes.
  3. Divide the dough into 10 – 12 small dough balls (about 35g each).
  4. Using a rolling pin, roll out the dough to about 12cm in diameter and about 2 – 3mm thick.
  5. While rolling out the dough, heat up the oil in a deep frying pan. When the oil is hot, add in one rolled dough at a time.
  6. Using a turner, gently lift the dough to the surface of the oil while turning it in a circular motion. Once it starts to puff up, ladle some oil onto the poori and flip it to fry the other side.
  7. Once it is light golden brown, remove from the oil and let it drain over paper towels.
  8. Serve poori hot with desired curry.
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