Poori
Your Shortcut to Traditional Bliss
Who has time to knead, roll, and deep-fry?
We’ve taken care of the hard part — you enjoy the comfort.
With Heaven Bakers’ Ready-to-Eat Poori, savor perfectly puffed, golden pooris that taste like they just came off the stove.
Simply open the pack, heat if you wish, and enjoy it with your favorite side — no mess, no stress!
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How to Enjoy the Perfect Poori
With Heaven Bakers’ Ready-to-Eat Poori, there’s truly nothing to do but dig in! Golden, puffy, and delightfully crispy — these pooris are ready when you are. No frying, no fuss, no waiting!
1.Open the Pack
Tear open the freshness-sealed pack and take out your delicious Poori.
2. Plate It
Place the Poori directly on your plate — no heating required!
3. Pair It
Serve with your favorite side — pottato masala, Channa masala, or a spicy chutney!
FAQ
What is included in your poori pack?
Each pack contains soft, fluffy pooris that are fully cooked and ready to eat — no frying, heating, or preparation needed.
Is the poori gluten-free?
No, traditional pooris are made with wheat flour and therefore contain gluten.
Do I need to heat the poori before eating?
No, they’re ready to eat straight out of the pack! But you can lightly warm them if you prefer.
How do I store the poori?
Keep the pack in a cool, dry place. Once opened, store in an airtight container and consume within 2 days.
What is the shelf life of the poori?
The shelf life is typically 6 months from the manufacturing date when unopened and stored properly.
Can I carry the poori while traveling?
Yes! Pooris are travel-friendly, mess-free, and don’t require refrigeration — perfect for lunchboxes or trips.
Are these pooris deep-fried or baked?
These are traditionally deep-fried pooris made using minimal oil for authentic flavor and texture.
Can kids and seniors eat these pooris?
Yes, they are soft and easy to chew, making them suitable for all age groups.
What can I eat with the poori?
Pooris pair well with chana masala, potato curry, pickle, or even sweet halwa.
Can I use the pooris in creative dishes?
Definitely! Use them as mini taco shells, dessert bases, or even for fusion chaats.
Poori's Best Friends
🧅 Channa Masala
🥔 Aloo Masala
🥕 Mixed Vegetable Kurma
🍅 Tomato Thokku
🥒 Boondi Raita
🧅 Channa Masala
Ingredients:
Chickpeas – 1 cup (soaked overnight or canned)
Onion – 1 (chopped)
Tomato – 2 (pureed)
Ginger-garlic paste – 1 tsp
Channa masala powder – 1.5 tsp
Salt, oil, coriander – to taste
Method:
- Sauté onions till golden. Add ginger-garlic paste and cook.
- Add tomato puree, cook till oil separates.
- Stir in channa masala, salt, and chickpeas.
- Add water and simmer for 15 mins. Garnish with coriander.
🥔 Aloo Masala
Ingredients:
Potatoes – 3 (boiled and mashed)
Onion – 1 (sliced)
Green chilli – 1
Mustard seeds – 1/2 tsp
Turmeric – 1/4 tsp
Curry leaves, oil, salt – to taste
Method:
- Heat oil, splutter mustard seeds, add curry leaves and green chilli.
- Sauté onions till soft, add turmeric and mashed potato.
- Mix well with water to adjust consistency. Cook for 5 mins.
🥕 Mixed Vegetable Kurma
Ingredients:
Mixed veggies (carrot, beans, peas, potato) – 1.5 cups
Onion – 1 (chopped)
Tomato – 1 (chopped)
Coconut – 1/4 cup
Fennel seeds – 1/2 tsp
Garam masala, salt – to taste
Method:
- Grind coconut + fennel + green chilli to a paste.
- Sauté onion, tomato, add chopped veggies.
- Add water and cook till soft.
- Add coconut paste and simmer.
🍅 Tomato Thokku
Ingredients:
Tomatoes – 4 (chopped)
Mustard seeds – 1/2 tsp
Curry leaves – few
Chilli powder – 1 tsp
Asafoetida – a pinch
Method:
- Heat oil, splutter mustard seeds and curry leaves.
- Add tomatoes, chilli powder, and salt.
- Cook till oil separates and it thickens.
🥒 Boondi Raita
Ingredients:
Plain curd – 1 cup
Boondi – 1/2 cup
Cumin powder – 1/4 tsp
Salt, coriander leaves – to taste
Method:
- Whisk curd until smooth.
- Add cumin powder, salt, and soaked/squeezed boondi.
- Garnish with chopped coriander.
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