Maida puri/ Maida poori is a simple to make yummy fried Indian bread. This maida puri stays puffy and soft for longer time. Yes the secret behind it staying puffy for long time is by adding little sooji/ rava to it.

You can ask me then what’s the difference between bhatura and maida poori?

Well the answer is the no addition of curd in maida puri.

Also the rest time of the dough for maida poori is very less compared to bhatura making life very simple.

You can make this maida poori anytime you get bored with wheat flour puri/ poori run out of wheat flour at home.
When we hear the word poori the first thing that comes to our mind is puri made with atta/ wheat flour. But it is something we always make at home. Sometimes we do make bhatura. And sometimes give it a little healthy version of poori with twist of vegetables like peas, aloo, carrot, mooli etc. But the below recipe is a super simple one, made with just maida.

The procedure is all same, just a difference in main ingredient makes all the difference. Kindly note that this puri does not work great for tiffin box as it gets little hard so relish it when hot! So lets get to the making of Maida Poori!

Other recipes that might interest you:

Maida puri recipe, How to make maida poori, Puri recipe

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Breakfast, DinnerCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Frying time

minutes

Resting time

minutes

Maida puri/ Maida poori is a simple to make yummy fried Indian bread. It stays puffy and soft for longer time. Yes the secret behind it staying puffy for long time is by adding little sooji/ rava to it.

Ingredients to make Maida puri

1 cup, Maida
1 teaspoon, Rava/ sooji
1 teaspoon, Oil
Salt – to taste
1/4 cup, Water (approx)
Oil – for frying

Directions to make Maida Poori

In a bowl add maida, sooji, oil and salt. Mix well and add water gradually to form stiff dough. Allow it to rest for 30 minutes.
After 30 minutes divide the dough into equal sized small balls.
Heat oil in a frying pan. Now take each ball of dough and roll it into poori shape (circle) with a rolling pin. Make sure the rolled dough is not too thin nor thick.
Now slide the flattened dough into the hot oil. When it puffs flip it carefully and when done transfer it to a plate with paper towel to drain excess oil.
Serve it hot with channa masala or gravy of your choice!

Notes

* 1 cup = 235 ml

HOW TO MAKE MAIDA poori WITH STEP BY STEP IMAGES

In a bowl add maida, sooji, oil and salt. Mix well and add water gradually to form stiff dough. Allow it to rest for 30 minutes.
After 30 minutes divide the dough into equal sized small balls. Heat oil in a frying pan. Now take each ball of dough and roll it into poori shape (circle) with a rolling pin. Make sure the rolled dough is not too thin nor thick.
Now slide the flattened dough into the hot oil. When it puffs flip it carefully and when done transfer it to a plate with paper towel to drain excess oil. Serve it hot with channa masala or gravy of your choice!