Poori Recipe

Poori is a Indian fried bread made with whole wheat flour & salt. To make these, an unleavened dough is prepared first. Then small portions of it are rolled to flat discs similar to roti. These are fried in hot oil to puff up.

Serving : 3-4 People

Cooking time : 30 Minutes

Ingredients:

  • 1 Cup Wheat Flour (atta)
  • 3/4 Teaspoon semolina
  • 3/4 Teaspoon oil (or ghee)
  • 1/4 Cup Water (plus 1 to 2 tbsp) (adjust as needed)
  • 1/8 Teaspoon salt (adjust to taste)
  • Oil (for deep frying)

Method :

  1. Add 1 cup whole wheat flour, ¾ teaspoon fine rava (semolina or suji) and 1/8 teaspoon salt to a mixing bowl. You can also skip rava and salt. If using milled flour (atta from flour mill) then do sieve and discard the bran.
  2. Pour ¾ teaspoon oil. Mix all of them well & pour ¼ cup water (4 tablespoons).
  3.  Begin to mix to form a stiff dough. You will need another 1 to 2 tablespoons water. Sprinkle more water only as needed.
  4.  Make a stiff & tight dough that is not crumbly or dry. It must not be soft like the roti dough.
  5.  Drizzle another ¼ teaspoon oil and knead lightly to just smoothen the ball. Do not knead it for longer like it is done for roti or chapati. Dough must still be stiff and tight. When you press it with your fingers, you will still feel it is tight and stiff, not soft.
  6.  Keep this dough covered always until all of the dough is used up to roll pooris. I usually do not rest the dough for more than 3 to 5 minutes.
  7.  Divide it to 8 to 10 parts.
  8. Gently roll them in between your palms just to make them smooth. Do not knead them.
  9. Sprinkle flour over the rolling area or smear some oil. Using oil for rolling keeps the deep frying oil clear till the end. It is good especially if your are making lot of puris. If using flour, make sure you use as little as possible and dust it off from each of the puri before frying.
  10. Flatten the ball and smear little oil. Begin to roll the poori evenly from the center.
  11. Do not roll them too thin or too thick.
  12. They need to be moderately thick otherwise they will not puff.
  13. Next after making 5 to 6, heat the oil on a medium high flame. Do not leave the rolled puris without frying for long. While it heats, continue to roll up the rest as well.
  14. Check if the oil is hot by dropping a small portion of dough. If the oil is hot enough for frying, it will rise immediately. But it should not brown quickly.
  15. Gently slide the puri from the side to the hot oil. If you have used flour, do dust off the excess flour before frying. As soon as it is added to the pan, it sinks completely.
  16. Do not disturb until the poori comes up at least half way to the surface.
  17. Then quickly but gently keep pressing the poori down to the oil. If you press too hard, holes can form on the poori and will not puff.
  18. Poori puffs completely.
  19. Next flip the poori and fry until crisp and golden. Remove to a steel colander. To fry the rest of them as well, make sure the oil is hot enough but not smoking hot.

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