Satpadi poori (seven layered pooris)

Memories of helping my mum make these satpadi pooris were making me quite emotional as she used to make them so lovingly every Diwali. The puris do take a bit of practice but once you have turned out perfect and fluffy.
What are Satpadi pooris?
Satpadi pooris are pooris  which rolled out after layering 7 rolls on top of each other and then rolling them out.  The layering makes them crispy and flakey.  The recipe for making the dough sor these pooris is very similar to the farsi puris

Ingredients for 30 pooris depending on the size.

  • 2 cups of self raising flour
  • ½ tsp salt
  • 1 tbs sesame seeds
  • ¼ cup Olive oil
  • ¼ cup olive oil for using between layers
  • ¼ cup plain flour to use for dusting
  • 1 litre sunflower oil for frying


1.     Sieve the self raising.  Add the salt, sesame seeds and olive oil to the flour.  Mix the dough using some warm water.  The dough should not be too tough.  Cover this for 20 minutes and allow it to rest.
2.     Divide the dough into 14 balls the size of golf balls
3.     Roll out one ball into a round chappati.
4. Spread Olive oil on the rolled out chappati and dust some flour on it.
5.     Cover with the second chappati on which you spread with some oil and dust with flour….

6.     Continue doing this until you have made and layered  7 chappatis.

7.     Turn the chappati inwards from one edge like you would a swiss role and make a roll.

8.     Cut the roll into small circles.
9.     Take each circle and roll out like a poori.
10.     Once all the pooris are rolled out, heat the oil in a wok and deep fry them until golden brown.


You may wish to try other Snack recipes from my blog:

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