Poori Recipe
Welcome to my kitchen, where I am thrilled to share with you the timeless and mouth-watering, homemade recipe of Poori/puri.
It is a popular Indian deep-fried bread that will transport your taste buds straight to the streets of India. Poori, also known as puri, is a quintessential part of Indian cuisine and is enjoyed during breakfast, lunch, or dinner.
It is paired with a variety of side dishes. This simple and easy-to-follow recipe will guide you through the process of making perfectly puffed-up and fluffy pooris, that will leave you craving for more.
These light, airy, and golden beauties are sure to become a family favourite and a hit at any gathering.
You can serve them during breakfast, lunch, or dinner, they are a treat that never disappoints.
It can be served with different side dishes and Indian sweets. Relish
this classic Indian delight with your loved ones. So, let's get started on this
gastronomic adventure! Enjoy cooking!
Preparation time - 5 to 7 minutes
Cooking time - 10 to 12 minutes
Serves - 5 to 6 person
Ingredients to make Poori/Puri:
2 cups whole wheat flour
2 tablespoon refined flour
2 tablespoon semolina/sooji
Salt to taste
1 tablespoon oil
Water as needed
Oil for frying
Method to make Poori/puri:
- · In a
large mixing bowl, combine the whole wheat flour, sooji, refined flour and
salt.
-
· Add
the oil and mix it into the flour using your fingertips until the mixture
resembles coarse crumbs.
-
·Gradually
add water while kneading the dough. Continue adding water until you have a
smooth and pliable dough. The dough should not be too soft or too firm. Adjust
the water accordingly.
-
·Cover
the dough with a damp cloth or plastic wrap and let it rest for about 15-20
minutes. This resting period will help the dough become more elastic and easier
to work with.
-
·While
the dough is resting, heat enough oil in a deep frying pan or kadai over
medium-high heat. The oil should be approximately 2 inches deep in the pan for
proper frying.
-
·After
resting, divide the dough into small lemon-sized balls. Roll each ball between
your palms to make it smooth.
-
·Using
a rolling pin, roll the dough ball into a flat, circular disc of about 4-5
inches in diameter. Roll with gentle pressure to ensure even thickness.
-
·Check
if the oil is hot enough for frying by dropping a tiny piece of dough into the
oil. If it sizzles and rises to the surface immediately, the oil is ready.
-
·Gently
slide the rolled poori into the hot oil using a slotted spoon. Be careful to
avoid splatters.
-
·The
poori will puff up almost instantly. Press it gently with the back of the spoon
to help it puff up evenly.
-
·Fry
the poori until it turns golden brown on both sides, flipping it once to ensure
even cooking.
-
·Once
done, remove the poori from the oil and drain excess oil by placing it on a
paper towel or kitchen towel.
-
Repeat
the rolling and frying process with the remaining dough balls.
-
Serve
the hot and flufy pooris with your favourite side dishes like potato masala,
chana masala, or any curry of your choice.
· Enjoy
the delightful combination of flavours and textures, as the flaky poori
complements the aromatic spices of the side dish.
