{"id":357,"date":"2026-08-24T08:20:45","date_gmt":"2026-08-24T08:20:45","guid":{"rendered":"https:\/\/ippitizer.com\/?p=357"},"modified":"2026-08-24T08:20:45","modified_gmt":"2026-08-24T08:20:45","slug":"steamed-air-fried-poori","status":"publish","type":"post","link":"https:\/\/ippitizer.com\/?p=357","title":{"rendered":"Steamed Air-Fried Poori"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Soft inside, lightly crisp outside \u2014 without deep frying<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Poori is traditionally deep-fried, but this version takes a completely different route. The rolled dough is <strong>steamed first and then finished in the air fryer<\/strong>, giving you puffed, lightly golden pooris without immersing them in oil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The steaming helps cook and soften the dough, while the short air-fryer finish gives the outside some colour and texture. I served mine with <strong>channa dal<\/strong>, but the poori works with any dal or sabzi you enjoy.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Recipe Highlights<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Steamed first, then air fried<\/li>\n\n\n\n<li>No deep frying<\/li>\n\n\n\n<li>Uses only <strong>3 g ghee<\/strong><\/li>\n\n\n\n<li>A lighter take on traditional poori<\/li>\n\n\n\n<li>Simple four-ingredient dough<\/li>\n\n\n\n<li>Can be served with dal, channa or sabzi<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Prep Time:<\/strong> 10 minutes<br><strong>Resting Time:<\/strong> 30 minutes<br><strong>Steam Time:<\/strong> 8 minutes<br><strong>Air-Fry Time:<\/strong> 4\u20135 minutes<br><strong>Cuisine:<\/strong> Indian<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Nutrition &amp; Macros \u2014 Poori Only<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Calories:<\/strong> ~200 kcal<br><strong>Protein:<\/strong> ~5 g<br><strong>Carbohydrates:<\/strong> ~37 g<br><strong>Fat:<\/strong> ~3 g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>The nutrition above is for the poori recipe only. Channa dal or any other accompaniment is not included.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"900\" class=\"wp-image-358\" style=\"width: 600px;\" src=\"https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/08\/1C38CFCA-2A2E-4898-B417-B8A82832B066.png\" alt=\"\" srcset=\"https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/08\/1C38CFCA-2A2E-4898-B417-B8A82832B066.png 1024w, https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/08\/1C38CFCA-2A2E-4898-B417-B8A82832B066-200x300.png 200w, https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/08\/1C38CFCA-2A2E-4898-B417-B8A82832B066-683x1024.png 683w, https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/08\/1C38CFCA-2A2E-4898-B417-B8A82832B066-768x1152.png 768w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>50 g maida \/ all-purpose flour<\/strong><\/li>\n\n\n\n<li><strong>3 g ghee<\/strong><\/li>\n\n\n\n<li>Salt \u2014 to taste<\/li>\n\n\n\n<li>Water \u2014 as required<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Method<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1. Prepare the Dough<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the flour, ghee and salt to a mixing bowl.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Start with <strong>1\u20132 tablespoons of water<\/strong> and mix everything together using your fingers or a spatula.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Continue adding water gradually while kneading until you have a <strong>soft, smooth dough<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cover the dough with a moist kitchen towel and allow it to rest at room temperature for at least <strong>30 minutes<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2. Shape the Pooris<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">While the dough is resting, add water to an idli steamer or any suitable steaming pot and bring it to a boil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Divide the rested dough into small lemon-sized balls.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Keep the dough balls covered with the moist cloth so they don\u2019t dry out.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Roll each ball into a circle approximately <strong>3\u20134 inches in diameter<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3. Steam<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Once the water is boiling, arrange the rolled pooris in the steamer without overcrowding.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Steam for <strong>5 minutes<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Turn them over carefully and steam the other side for another <strong>3 minutes<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4. Air Fry<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">While the pooris are steaming, preheat the air fryer to <strong>180\u00b0C for 10 minutes<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the steamed pooris to the air-fryer basket.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Air fry at <strong>180\u00b0C for 2 minutes<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Turn them over and continue air frying for another <strong>2\u20133 minutes<\/strong>, just until they become lightly golden.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Do not overcook them<\/strong>, as they can become hard and dry.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5. Serve<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve the steamed air-fried poori warm with your choice of dal, channa or sabzi.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I served mine with <strong>channa dal<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ippitizer Tips<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Don\u2019t skip the steaming step.<\/strong> It partially cooks the dough and helps keep the inside softer before the dry heat of the air fryer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Watch the air-frying time closely.<\/strong> These don\u2019t need to become deeply browned. Once lightly golden and slightly crisp, take them out.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Keep the dough soft.<\/strong> A stiff dough is more likely to produce a dry poori after air frying.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Serve immediately.<\/strong> Like most air-fried breads, these are best while they\u2019re still warm.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ippitizer Note<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This recipe isn\u2019t trying to imitate a deep-fried poori exactly \u2014 the texture will naturally be different.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The idea is to keep the experience of a <strong>warm, puffed poori<\/strong> while removing the heaviness that comes from deep frying. Steaming first and air frying briefly turned out to be a simple way to achieve that.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soft inside, lightly crisp outside \u2014 without deep frying Poori is traditionally deep-fried, but this version takes a completely different route. The rolled dough is steamed first and then finished in the air fryer, giving you puffed, lightly golden pooris without immersing them in oil. The steaming helps cook and soften the dough, while the&#8230;<\/p>\n","protected":false},"author":1,"featured_media":359,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","pmpro-has-access"],"_links":{"self":[{"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/posts\/357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=357"}],"version-history":[{"count":1,"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/posts\/357\/revisions"}],"predecessor-version":[{"id":360,"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/posts\/357\/revisions\/360"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/media\/359"}],"wp:attachment":[{"href":"https:\/\/ippitizer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}