Diwali 2025: 15 types of traditional Pooris to try this festive season

Festivals are all about celebration, colours, and a lot of food. And in India, foods during festivals revolve around a lot of deep-fried treats. One such delightful dish is poori, which is enjoyed in every part of the country. It is a classic Indian bread loved for its golden, puffed-up charm and comforting taste. Made from whole wheat flour dough rolled into small discs and deep-fried until they balloon perfectly, pooris are crisp on the outside and soft inside. They’re enjoyed across India with a variety of accompaniments—like aloo sabzi in the north, chana in Bengal, or halwa during festive feasts. Poori also comes in different varieties keeping the season and seasonal produce in mind. Here we have curated a list of 15 types of pooris one can enjoy during the festive season.

It’s the most famous version, made with wheat flour, oil or ghee, water, and carom seeds.

It's the famous Bengali-style poori made with refined poori, ghee, salt, and water and served with aloo posto.

It's the North Indian deep-fried poori made with leavened dough made of refined flour, yoghurt, baking soda, and salt.

This regional poori is made with wheat flour, turmeric powder, asafoetida, chilli powder, salt, and oil.

This is a seasonal stuffed poori recipe made with sautéed and mashed green peas seasoned with spices, oil, and wheat flour.

This enriching poori recipe is made with refined flour, ghee, and nigella seeds, and is stuffed with a mixture of poppy seeds, cumin seeds, red chillies, cloves, cardamom, ghee, and asafoetida .

Another popular poori made with coarse urad dal paste, called pithi, which is added into the flour dough to make pooris. It is very popular in Agra, Mathura, Delhi, and Varanasi.

It is a vrat-special poori, made with kuttu, aka buckwheat flour, warm water, and mashed potatoes. As per experts, potatoes make the flour easy to bind.

This unique poori has a stuffing of cooked arhar dal, asafoetida, fennel powder, cumin seeds, ginger paste, and a pinch of salt.

Made with a stuffing of crushed and sautéed cauliflower florets seasoned with spices, this poori tastes good with curd and pickles.

Made with a stuffing of crushed and sautéed cauliflower florets seasoned with spices, this poori tastes good with curd and pickles.

Another healthy poori made with beetroot puree kneaded in flour along with salt, green chilli, and grated ginger.

As the name suggests, this poori is made with blanched and pureed spinach leaves, seasoned with salt, green chillies, garlic, and ginger, which is kneaded into the dough.

As the name suggests, it is a high-spice poori made with ginger garlic paste, crushed green chillies, salt, and asafoetida, added in the dough.

This unique poori is made with dough made of steamed rice, rice flour, coriander, green chilli and salt.

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