Poori recipe also called Puri is a puffed bread, originally from the Indian subcontinent. It is eaten in breakfast or as a snack or light meal. This crisp yet soft, chewy and puffed bread can go with any vegetable fry or curry recipe. A wonderful recipe for serving in breakfast or for dining.
Course Main Course
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Author Punam Paul
1cupwhole wheat flour (गेहूं का आटा)
1/2cuprefined flour (मैदा)
1/2teaspooncarom seeds (अजवाइन)optional
1pinchsugar powder (चीनी पाउडर)
1/4teaspoonsalt (नमक)or salt to taste (नमक स्वाद अनुसार)
3/4teaspoonrefined oil (रिफाइंड तेल)
water (पानी)as per requirement
for deep frying Poori
oil (तेल)for Deep Fry
How to Make Poori
The secret of Poori lies in the preparation of dough, rolling the Poori and frying it correctly. I will discuss how to make Poori step by step.
Making Poori Dough
To prepare dough firstly sieve the whole wheat flour and refined flour with the help of a siever in a mixing bowl.
Then add little carom seeds, salt to taste and a pinch of sugar powder in it and mix it well. After mixing them together, add 3/4 teaspoon refined oil or desi ghee for Moyan.
Give it a good mix, then start kneading the dough adding water in parts. The quantity of water totally depends on the quality of water thus add water in parts and knead it to make a tight dough.
The dough should not be soft like the dough of the Chapati or roti, but still should be a little stiff and tight.
How to roll Poori
Then divide the dough into small lemon size pieces and roll each dough piece into a dough ball.
Now take little refined oil on a plate. We will use oil to help us roll the dough into Poori. As we need to slightly grease the dough thus taking oil in a flat surface like a plate helps us applying little on the surface of the dough ball.
Now tip the dough ball lightly in oil over this plate, to grease its surface lightly with oil. Then roll it into a small circle of 3-4 inches. The circle should not be too thin nor thick. The thickness of around 1/4 to 1/5 centimeter is good enough.
So, you have rolled your first Poori successfully. Transfer this Poori on a plate and repeat the steps to prepare the rest of Poori. In between let us also keep the oil for heating on the gas stove to fry our Poori.
How to fry Poori
Pour enough oil in a big deep frying pan. Heat the oil to 180° Celsius/350° Fahrenheit over medium flame.
To check if the oil is sufficiently hot or not, drop a small dough ball into the oil. If the dough ball rises steadily & briskly to the top, then the oil is sufficiently hot. Otherwise, wait till the oil turns hot before frying the pooris. If the dough ball rises slowly or is still at the bottom, then the oil is cold and if it rises too fast, then the oil is very hot. Adjust the temperature of oil accordingly.
Now lift one Poori at a time, and gently slide the Poori through the sides of the pan into the oil. Be careful not to dip your fingers in the hot oil. The Poori will initially sink, but will then return to the surface and begin to sizzle.
Gently press the Poori into the oil with the help of a perforated Ladle. It will puff up. Once the bottom side turns golden, turn the Poori and allow the Poori to cook until it is golden from all the sides. It will take around 20-30 seconds.
Remove the Poori from the frying pan and transfer it on paper napkins to remove excess oil.
Fry all Poori similarly, adding one Poori in oil at a time.
If the oil turns too hot while frying the rest of Poori then lower the temperature by reducing the flame. You can easily cook you all Poori(s) over medium to low flame.
Serve warm Poori with any curry recipe.
Poori Recipe by Punam Paul from https://punampaul.com/poori/