Peter Bayless shows us the tricks of producing light, puffy gram flour crispbreads to accompany spicy Indian dishes
  • Rating:
  • Serves: 12
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes plus resting time
  • Effort: medium


  • 125 g gram flour
  • 125 g plain plain flour
  • pinch salt
  • 1 tbsp vegetable oil
  • vegetable oil, for deep-frying


1. Sift both flours and the salt into a mixing bowl and gradually add about 100ml of water, stirring constantly to form a stiff dough.

2. Knead the dough for about 5 minutes, either in the bowl or on a work surface. When the ball of dough is smooth and elastic, lightly rub it with a tablespoon of oil, then place it in the bowl, cover with cling film and leave to rest for 30 minutes to one hour.

3. Knead the dough again for a couple of minutes then divide it into 12 equal portions. Roll the pieces of dough into little balls between your hands, then use a rolling pin to roll them out to discs of about 12-13cm. Lay them all out in a single layer and cover with cling film.

4. Choose a heavy based saucepan slightly larger than the pooris and add vegetable oil to a depth of about 4cm. Heat the oil until it just begins to smoke. Have ready some kitchen paper for draining the cooked pooris.

5. The oil will be very, very hot, so be careful. Gently lower one poori into the hot oil and immediately it will begin to puff up. Very carefully turn it over with a slotted spoon or tongs and cook for a few seconds more until lightly browned. Remove and drain on the kitchen paper. Repeat until all the pooris are cooked.

6. Serve hot as an accompaniment to curries or use as the base for appetisers and snacks such as bhindi poori and prawn poori.

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