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Recipe for Poori Bread

Recipe for Poori Bread

Recipe for Poori Bread

(Ref: RCP098)

FREE: only add to basket to donate to charity Frank Water (no recipe card will be sent): 0.25


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Fried Indian bread that is so moorish and tasty. Serve up with your favourite curry or chutney ...


25 pieces

Preparation Time:

30 mins

Cooking Time:

2 mins


Wholemeal Flour - 400g
 Fresh Coriander, finely chopped - 3 tbsps
 Birdseye Chillies, finely chopped - 3
 Cumin Seeds - 1 tsp
 Vegetable Oil - 1 litre
 Chilli Powder - ½ tsp
 Sea Salt - to taste
 Black Pepper - ½ tsp
 Lucknow Mango Chutney - 5tbsps
 Ghee - 25g


• Sift the flour into a bowl with the salt and then add the coriander, chillies, cumin seeds, chilli powder and black pepper.

• Add the ghee and slowly knead together, adding up to 200ml water a little at a time.

• Ensuring it's all well combined and not sticky, wrap the dough in cling film and place in the fridge for 20 minutes.

• Roll the dough as thin as possible on a lightly floured surface. Using a pastry cutter or chefs ring of approximately 6cm cut out discs as flour free as possible.

• Heat the oil in a medium sized, deep pan to 180C, the oil should be at least 5cm deep but also have 5cm extra room below the rim of the pan for expansion.

• Place one or two discs into the oil at a time and hold below the surface if possible until it puffs up, once it has flip it over to cook the other side fully.

• Remove from the oil and drain on kitchen paper.

• Serve with Lucknow Mango Chutney and enjoy these delicious fried chapatis whilst still hot!


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