Farali Poori Recipe

Posted on April 18th, 2011 by
Farali Poori Recipe
Serves 4 people
20 minutes

Farali Poori is prepared with a dough of rajgira, singhara flour and salt, rolled in a small circle and deep fried in oil. Poori can be served with Shrikhand, sukhi bhaji during fast.


  1. In a big bowl mix rajgira flour, singhara flour, ghee and salt.
  2. Add water, little by little and make a semi soft dough.
  3. Cover and let it rest for 10 minutes.
  4. Break into 15 equal portions, shape into balls and flatten it.
  5. Take each ball dust it in dry flour from both sides.
  6. Roll it out into 3 to 4 inch circles with thin-medium thickness.
  7. You can roll 4 to 5 pooris before you start frying, but do not roll all the puries at once or they will start drying and not puff.
  8. Alternatively heat oil for deep frying.
  9. To check if oil is hot enough drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface.
  10. Place the poori in the frying pan, with a skimmer, splash some hot oil over the top of the bread. Cook about 40 seconds. and press it with a skimmer.
  11. Turn over the poori with the skimmer, rub the top of the poori with the skimmer, it helps puff up poori with steam.
  12. Cook till both sides are light brown of each poori, take the poori out and place it on paper napkin to absorb the excess oil.
  13. Serve hot with shrikhand or sukhi bhaji.


  • 1 Cup Rajgira Flour
  • 2 Tablespoons Singhara Flour (optional)
  • 1 Teaspoon Ghee
  • 1/2 Teaspoon Salt
  • Oil for Deep Frying
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Breads Farali Recipes

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