Poori / Puri is everybody’s favorite tiffin and very popular in South India. The preparation of mixed flour poori is exactly the same as normal wheat poori. The only difference is I have used 4 types of flours instead of just wheat flour and added veggies and few greens to the flours. It contains wheat, rice, jowar(sorghum millet) and besan. You can mix and match any of these flours –> oats flour, soy flour, ragi flour (finger millet flour), pearl millet flour(sadda pindi) and psyllium husk too. This poori goes well with any grain curries like chana or black bean curry or bombay curry or it even goes well with just dal and subji(any vegetale curry).

I don’t think any one who doesn’t like poori. It is well known for it’s softness and puffiness. When the kids are home, I usually make different pooris like plain poori, masala poori, Buttermilk poori (majjiga poori), jowar flour poori, dal poori, stuffed poori, bhatura etc.

This poori is very simple to make and it needs no rolling. You can just use a tortilla press or poori press to make thin pooris and then fry them in oil.

So without any further cunctation, let’s jump into the recipe!

More breakfast recipes and poori recipes:

If you’ve tried this Mixed flour poori recipe or any other recipe on Siri’s Food Lab, then don’t forget to rate, like and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

How to make Multi flour poori

PREP TIME: 10 MINS

COOK TIME: 20 MINS

TOTAL TIME: 30 MINS

COURSE: BREAKFAST/LUNCH/DINNER, APPETIZERS/SNACKS

CUISINE: SOUTH INDIAN

MAKES : 16-18

Ingredients

wheat flour – 1 cup
rice flour – 3/4 cup
jowar flour – 1/2 cup
besan (chickpea flour) – 1/4 cup
grated carrot – 1/4 cup
cumin seeds – 1 tsp
sesame seeds – 2-3 tsp
salt – 1/2 tsp
cilantro – 1/4 cup, finely chopped
mint – finely chopped
curry leaves – finely chopped
hot oil – 2 tbsp
oil – for deep fry

Instructions

In a large mixing bowl, add all the flours, carrot, cumin, salt, sesame seeds, cilantro, mint, curry leaves, and hot oil. Mix all the ingredients well.
Add water little by little to make dough. Make dough similar to poori dough.
Cover and set aside for 10 mins.
Pinch a small piece of dough and make a ball by rolling between your palms.
Heat oil for deep fry on medium heat.
Take a tortilla press or poori press and line it with 2 plastic sheets.
Grease the plastic sheets with a drop of oil and place the dough ball between 2 plastic sheets and press until flat and little thin. Make a small hole in the middle with your finger.
Peel the pressed dough from the plastic sheet and drop it carefully in hot oil.
Press the poori with ladle gently, to help poori to puff up.
Fry both sides and take it out onto a paper towel lined plate to absorb excess oil.
Serve hot with bombay curry or dal or any vegetable curry or chana curry.

Tips

If you don’t have the tortilla or poori press, use a plate to press the dough.
You may add finely chopped green chillies in the flours.
You may add ginger garlic paste too.
You can mix and match any flours like pearl millet flour, oat flour, soy flour, ragi flour(finger millet).

Step by step photo instructions

In a large mixing bowl, add 1 cup wheat flour, 3/4 cup rice flour, 1/2 cup jowar flour, 1/4 cup besan, 1/4 cup grated carrot, 1 tsp cumin, 1/2 tsp salt, 2 -3 tsp sesame seeds, finely chopped cilantro, mint, curry leaves, and 4 tsp hot oil. Mix all the ingredients well.

2. Add water little by little to make dough. Make dough similar to poori dough. (it took around 1.25 cups water for me)

3. Cover and set aside for 10 mins.

4. Pinch a small piece of dough and make a ball by rolling between your palms.

5. Heat oil for deep fry on medium heat.

6. Take a tortilla press or poori press and line it with 2 plastic sheets.

7. Grease the plastic sheets with a drop of oil and place the dough ball between 2 plastic sheets and press until flat and little thin. Make a small hole in the middle with your finger.