Poori also spelled as puri, is a popular breakfast recipe in different parts of India. It is a small disc shaped bread that is deep fried in oil and served with curries such as poori masala, chana masala (kadala curry) etc. It is usually made with either wheat flour or maida or using both the flours. An important tip while kneading for poori’s is to add semolina/rava which will improve its taste. Adding oil/ghee while kneading gives a slight crunch to the soft poori. Always make sure that while deep frying, do not fry them in very hot oil as the pooris will get the burnt colour and lose their perfect flavour.
Ingredients
For making dough
- 1 cup Wheat flour/Atta
- 1 tsp. sooji/rava/semolina
- Salt, to taste
- ¾ cup Water, for kneading
- 2-3 tsp. Oil for adding into the dough
For deep frying
- Oil
Method
- Firstly, take a large bowl, add wheat flour, sooji/rava and salt.
- Mix all the dry ingredients well.
- Add water little by little and knead until a soft dough is obtained.
- Add 2-3 tsp oil and knead the dough again to make it even more softer.
- Cover the dough and rest it for 10-15 minutes.
- Mix and press the dough again.
- Divide the dough into small lemon sized equal portions.
- Make round balls of each portion of the dough.
- Take each dough ball, dust some flour on the rolling board.
- Roll the dough into small circular shaped disc.
- The thickness of the poori should be of 1.5 mm to 2 mm approximately.
- Similarly make pooris of the remaining dough balls.
- Heat oil in a deep bottomed pan for deep frying.
- Drop one poori into the oil.
- Let the poori start rising up slowly.
- Once it rises up. slightly touch at the corners with a ladle for it to puff up.
- When it puffs up, flip and cook the other side for few seconds.
- Take the poori out on a tissue paper.
- Similarly deep fry rest of the pooris.
- Serve them with aloo masala, potato curry etc.
