Satpadi poori (seven layered pooris)

Memories of these pooris were awakened by Anila when she emailed me to ask if I had the recipe.   I haven’t made these layered puris before but thought that they should be quite simple to make them following any recipe.  Looking on the web – all the recipes I came across were for sweet chirotes. One recipe came close but they made the pooris using one chappati which they rolled up after pasting it with ghee and rice flour.   I wasn’t too keen on making such small puris so went ahead with this recipe from memory. The puris turned out perfect and fluffy. If any of you have the original recipe – do email it to me as I am keen to follow the authentic recipe.  Anila – do make these and let me know if they are similar to the ones your mum used to make.

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.