Nagori Puri

September 17, 2018mayurisjikoni



What is Mega Blogging Marathon?

Well, its a group of bloggers who get together to post a dish for 26 days according to the chosen theme. For more details check out the initiator Srivalli’s page here. For this theme we had a choice of 3:

1. A-Z Indian Flatbreads that are not made using batter e.g. like rotis

2. A-Z Indian Flatbreads using batters e.g. dosa

3. A-Z International Flatbreads.

I decided to opt for option number 1. India has such a huge variety of flatbreads to offer that are made on the stove top, in the tandoor, in the oven, under the grill or fried. Its going to be a challenge to look for flatbreads beginning with all the letters of the alphabet as for this group cannot use batter based flatbreads. However, am up for this challenge.

Day 14 and its N for Nagori Puri. Also a day I now can relax a bit as all my remaining flatbreads have been cooked and clicked. Some are now left to draft out. I realized that if I need to look for different Flatbreads then the websites to visit are those of Sanjeev Kapoor, Tarla Dalal and Nisha Madhulika. I saw the recipe for Nagori Puri on Nisha Madhulika’s You Tube. On further research I found out that this puri is served with a yogurt based potato curry and some semolina halwa and is famous as street food in Delhi.

I skipped the halwa as lately we’ve been having too many sweets right from Gulachi Poli, Hyderabadi Halwe ki Puri to Modaks. So please if you like, go ahead and make some sooji halwa to go with the nagori puri.

The aloo dahi sabji is quite different from the way I usually make it. I loved how the flavour of the fennel seeds came through and this sabji does not require many spices.

As for the Nagori Puri, they were crispy and what I liked about them was that after puffing up, they didn’t go flat by the time I served them. Leftovers were dunked in hot masala tea for breakfast the next day.

nagori puri 1

nagori puri 2

nagori puri 3


Makes about 20 depending on the size you roll

Recipe Source : Nisha Madhulika

For the Nagori Puri:

1 cup plain flour (maida, all purpose flour)

½ cup semolina (sooji)

2 tbsp oil

¼ tsp ajwain (carom seeds, ajmo)

½ tsp salt

½ cup water and a little more

For the Aloo Sabji:

Serves 3-4

3-4 big potatoes, boiled and peeled

1 tbsp oil

1-2 dry red chillis

¼ tsp fenugreek seeds

1 tsp fennel seeds (valiyari, saunf)

1 tsp cumin seeds (jeera)

½ -1 tsp red chilli powder

½ tsp turmeric powder (haldi)

¼ tsp asafetida (hing)

3 tbsp fresh tomato puree

1 tsp coriander powder

2 tbsp chopped fresh coriander

½ cup yogurt

½ cup water

1 tsp salt

oil for deep frying

To prepare the Aloo Sabji:

  1. Mash the potatoes roughly into big pieces.
  2. Heat oil in a pan over medium heat.
  3. Add fenugreek seeds. When they begin to sizzle add dry red chillis, cumin and fennel seeds.
  4. Then add turmeric powder and asafetida.
  5. Immediately add the tomato puree.
  6. Add salt, coriander and chili powder. Mix well and let it cook till it begins to simmer. Cook till the raw aroma of the tomatoes disappears.
  7. Add potatoes and mix well.
  8. Add yogurt and stir continuously till it becomes hot.
  9. Add water and coriander leaves. Let it become hot and serve with puri.


Preparation of Nagori Puri:

  1. Mix flour, semolina, ajwain and salt in a bowl.
  2. Add oil and rub into the flour.
  3. Add water and form a dough. If it doesn’t come together add 1-2 tbsp of water. The dough should not be too hard or too soft.
  4. Grease your hands with oil and knead the dough well till it is smooth.
  5. Cover the dough and let it rest for 15-20 minutes.
  6. Heat oil for deep frying in a wok, karai, kadai.
  7. Divide the dough into 20 equal parts.
  8. Roll each part into a ball.
  9. Roll one part into a circle of 3 inches.
  10. Keep it on the side.
  11. Roll the other balls in the same manner.
  12. Test if the oil is hot by dropping a tiny piece of dough. If it sizzles and comes up immediately then the oil is hot.
  13. Put 2-3 puris in the karai, depending on how big the karai is.
  14. Flip and press the puris gently  till they puff up.
  15. Keep on flipping them over with a slotted spoon so that the puris become light golden brown evenly.
  16. Serve hot puris with aloo sabji and sooji halwa.



  • Sooji or semolina will soak up water. I used about ½ cup +2 tbsp water.
  • These puris are usually rolled quite small.
  • Best to roll all of them first and then fry them.


A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

You may want to check out what flatbreads I’ve made so far for this event:

A for Akki Roti

B for Bhakri

C for Chousela

D for Dalpuri

E for Ekadashi Thalipeeth

F for Fungawela Mag na Paratha/Sprouted Bean Parathas

G for Gulachi Poli

H for Hyderabadi Halwe ki puri

I for Indori Masala Roti

J for Juar Jo Dhodho

K for Kulcha/paneer kulcha

L for Luchi

M for Makki di Roti

Check out what other Blogging Marathoners have made:

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  • Annapurnaz

    September 18, 2018 at 9:23 am

    That’s great Mayuri that you are through with cooking for all your alphabets, here I am…everyday juggling with the alphabets 🙁
    Nagori puri is my kind of puri. I too add semolina in poori dough and they come out very crisp. Your proportion of semolina in dough is quite high. I’m pretty sure this must be even crispier. Next time I’m going to make your way. I love this crispy poori so much that i don’t even need any side with it, though I make at least two side dishes as it is our Sunday brunch 🙂

    1. mayurisjikoni

      September 18, 2018 at 5:15 pm

      Ritu the only reason I’m done with the cooking is cos I’m traveling on Thur. Otherwise I too would be like it will get done when the time comes. I usually add little sooji to the puri dough especially when I make it to go with aamras or shrikhand, With higher proportion of sooji the puris turned really crispy.

  • Sowmya

    September 18, 2018 at 11:06 am

    It is amazing to see so many different types of Indian flatbreads…what a delicious journey this is turning out to be. Awesome poori Mayuri! Beautifully made and clicked

    1. mayurisjikoni

      September 18, 2018 at 5:12 pm

      Yes I too am enjoying the introduction to so many flatbreads, and thank you so much Sowmya.

  • gayathriraani

    September 18, 2018 at 6:32 pm

    This poori reminds me of our BM meet last year. We had it with halwa and it was the best combination I have ever tasted. Next time make halwa and try it. It is fantastic. Your pooris have puffed up beautiful.

    1. mayurisjikoni

      September 18, 2018 at 7:16 pm

      Thanks Gayathri and will make it next time with the halwa.

  • Priya Suresh

    September 19, 2018 at 8:28 pm

    How wonderful is our Indian cuisine na, nagori puri looks fabulous and am sure adding ajwain to the puris makes its more flavourful, with that aloo sabji am sure i can have this puris without any guilt. Yumm..

    1. mayurisjikoni

      September 19, 2018 at 9:28 pm

      Thanks Priya and yes Indian cuisine is so vast, I think we haven’t even covered a quarter of it. Crispy puris with aloo sabji was very delicious.

  • harini

    September 20, 2018 at 3:51 am

    One of my friends also adds sooji to the puri dough and they remain crisp for a longer time. Mouthwatering puris there.

    1. mayurisjikoni

      September 21, 2018 at 4:01 pm

      Thanks Harini, adding sooji does make it crispy and stays puffed for quite a while.

  • vaishalisabnani

    September 23, 2018 at 2:21 am

    Nagori Poori with Sabzi is awesome , I had made these for the previous Mega Marathon . Also these pooris are so popular in Delhi , crisp pooris served with halwa on the streets of old Delhi .
    You have made them so well , and now I feel like having some .

    1. mayurisjikoni

      October 4, 2018 at 6:45 pm

      Thank you so much Vaishali…next time will also make the halwa.

  • code2cook

    October 5, 2018 at 9:53 pm

    super cool, so after indori stuff nagori flatbreads also exist. Di without this BM I would not have been knowing all this. This Nagori puri looks so crisp, all puffed up and with aloo sabji looks mouthwatering. Great share must say.

    1. mayurisjikoni

      October 8, 2018 at 8:41 pm

      Thanks Bhawana, BM teaches us a lot about different cuisines.

  • Srivalli Jetti

    October 7, 2018 at 5:20 pm

    We had this when we visited Delhi. Vaishali ensured we tasted all those special dishes from the streets. We enjoyed it so much. Looking at your plate, I really wish I can have these right now.

  • Renu Agrawal Dongre

    October 7, 2018 at 11:29 pm

    Never heard of this Puris. Puris looks so perfectly puffed up and with that aloo sabji, I can simply finish them all.

    1. mayurisjikoni

      October 8, 2018 at 8:26 pm

      Thanks Renu, I too had not heard of them till I did my research for recipes by Nisha Madhulika.

  • Simply Tadka

    October 16, 2018 at 3:05 pm

    This semolina based poori looks so perfect puffed and crispy.

    1. mayurisjikoni

      October 16, 2018 at 3:26 pm

      Thank you so much Preeti.

  • Padmajha PJ

    October 16, 2018 at 4:23 pm

    I remember having this nagori poori with halwa during our BM meet and it was absolutely fantastic! Your puri looks so good and I have to try the aloo dahi sabji.

    1. mayurisjikoni

      October 16, 2018 at 5:06 pm

      It must have been so good to meet up and sample a variety of street food. The aloo sabji is tasty and easy to make, please do try it.

  • Sandhya Ramakrishnan

    October 16, 2018 at 7:22 pm

    I am totally enjoying this mega BM learning new flatbread from all over the place. I have heard of the Nagori puri before, but have not tasted it. I am bookmarking this to try soon.

    1. mayurisjikoni

      October 17, 2018 at 7:26 pm

      Sandhya I had not even heard of it till I started my research for flatbreads. These puris are very tasty, do try them.

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