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Warki Poori | How to make Layered Poori

Warki Poori is a flaky layered poori that tastes so sinful with any side dish. The layers are separated by a paste of rice flour and ghee and make a wonderful dish.
Course Main Dish
Cuisine India
Occasion Holiday Special, Party
By Diet Kid Friendly
Dish Type Indian Flatbread
Author Srivalli


For the Dough

  • 1 cup All Purpose Flour / Maida
  • 1 cup Wheat Flour
  • 1/2 cup Milk
  • 1/2 tsp Salt
  • Cooking Oil for deep frying.

For the Layering Paste

  • 1/4 cup Rice Flour
  • 4 tbsp Ghee


  • Mix the rice flour with the ghee and make a smooth paste.
  • Take the maida and wheat flour in a bowl along with salt.
  • Add the milk and enough water to make a soft dough.
  • Divide the dough into 6 balls. Dust and roll each ball into a disc of 6 inches
  • Spread the rice paste on the top surface. Transfer to a plate and keep it aside.
  • Now continue rolling out all the rest of the balls.
  • Take the first rolled out disc, spread the rice and ghee paste on top completely.
  • Place the second layer, spread the paste again on top. Like this, continue with the remaining discs.
  • Once you are done, from the bottom roll over tightly to make a swiss roll.
  • Cut into rings. Dust and press each ring lightly and roll out again.
  • Heat a kadai with oil and when hot, cook the puris on both sides.
  • Serve hot with a side dish of choice.
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