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Poori

                                                                                                     POORI RECIPE

Poori recipe

Puri is a deep-fat fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes.

Poori recipe

INGREDIENTS

  • Whole Wheat flour / gehu ka atta – 3 cup
  • Fine rava / sooji – 1 tsp
  • Hot ghee / oil – 1 tsp [optional ]
  • Salt to taste
  • Water to knead
  • Plain flour for dusting
  • Oil to deep fry
Poori recipe

Method

Take the flour + salt + rava + ghee in a big plate, mix well with clean hands .

Add water little by little and start kneading .

Knead it into a smooth + stiff dough .

Once the dough is ready start making the pooris, no need of resting the dough for sometime.

Divide the dough into equal size portions .Depending on the size of poori you want.

Roll each portion into a smooth ball .

Flatten the ball the ball slightly ,roll it with a rolling pin into medium thickness discs. [ not very thin nor very thick – slightly thicker than chapatti  ]

Roll out all the pooris.

Heat the oil , check the temperature by dropping a small piece of dough ,if the dough sizzles and rises up immediately it means we can start frying the pooris..The oil should be hot but not very hot .

Slide in one poori from the side of the pan into the hot oil .

After a few seconds try pressing the pooris lightly with help of a slotted ladle , try pouring / splashing  little hot oil on the top of the pooris .

Flip the poori on the other side ,and fry till golden brown .

Drain and remove the pooris on absorbent paper or colander to drain off excess oil .

Pooris are ready to be served.

Best combo – potato bhaji / chole / shrikhand / chana masala  etc

My kids love pooris with Nutella .

Poori recipe

Variations –

  1. You can make pooris of different flavours like kasoori methi pwdr / methi leaves / jeera pwdr / masala pwdr etc –   just by adding the ingredients while kneading the dough .Also v can add vegetable puree for kneading the dough to get different colours like beetroot /carrot /pumpkin etc
  2. Instead of rolling small poris one at a time ,we can make a big chapatti then using the edge of a glass or cutter we can make many pooris at a time .Again we can use cutter of different shapes like heart / triangle etc.

NOTES

  1. While rolling avoid dusting excess flour,or the oil will become cloudy very soon because of the burnt flour residue.
  2. Instead of flour you can use oil for rolling.
  3. Oil should not be smoking hot or the pooris will become dark brown.
  4. Adding rava helps in crispiness + puffiness remains for sometime.
  5. Ghee adds flavour but just 1 tsp not more than that.
  6. Fry on medium flame. Sometimes the temperature of the oil may go down after frying many pooris – just adjust the flame to make the oil hot .
  7. ***  usually when you make pooris of wheat flour ,it absorbs lot of oil , take half of wheat flour + 1/2 of maida + 1 tbsp sooji to avoid absorbtion of excess oil .
poori recipe

FOR MORE RECIPES CLICK ON THE NAMES BELOW –

  1. Butter naan recipe
  2. Khasta matar kachori
  3. Methi thepla
  4. Perfect soft phulka
  5. Wheat flour khulcha
  6. Khulcha
  7. Methi Puri recipe
  8. Matar puri recipe
  9. Puri for pani puri
  10. Perfect dosa recipe
  11. Tips for soft idlis
  12. Rice recipes
  13. Cake recipes
  14. What to cook for breakfast ?
  15. Cooking tips

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