Poori is a fried indian flat bread made of Whole Wheat Flour/All Purpose flour and water. Poori is loved by all irrespective of age groups. Poori was always a treat for me from my childhood days. I generally prepare poori only on any special occasions. The best side dish for poori is potato Masala. Here goes the Recipe...
Checkout Potato Masala For Poori
[Poori , Poori, Poori Masala]
|Prep time: 40 Min||| Cook time: 20 min||| Total time:60 min|
|Recipe type: Main Course||| Cuisine: Indian||| Yield / Serves: 10|
All Purpose Flour / Wheat Flour - 1 Cup
Water - ½ Cup
Salt - to taste
Ghee - ½ TeaspoonOil - For Deepfrying
Step by Step Photos on how to make Poori / Puri:
- Take the All Purpose flour / Wheat Flour in a wide bowl. Add Salt and mix it well.
- Add ghee into the flour and mix it.
- Add water little by little and start kneading the flour.
- Knead the dough into a ball and keep it closed for 30 minutes.
- After 30 minutes open the dough and knead the dough once and make lemon sized balls.
- Take one ball dust it with some flour. Flatten the ball using a rolling pin slowly. Dust with some flour so that it is not stickey and easy to flatten.
- Do not worry about the shape. If the shapes are not perfect use a bowl and shape the pooris.
- Poori is now ready to get deep fried in oil.
- Heat oil in a pan. The amount of oil must be sufficient for a poori to get immersed. To check the heat put a pinch of batter and check if it raised immediately. Add the rolled pooris and deep fry them. Tap the pooris in the center so that they puff well. Pooris are ready now. Serve with any side dish.
- Addition of ghee keeps the Poori soft and gives a nice flavour.
- After kneading the dough leave it for 1 hour for nice soft pooris.
- While flattening the Pooris do not make it very thin or it would not puff up.
- If the Pooris are rolled thinner they would not puff up instead they become crispy.
- Oil must be hot only then the Pooris would puff.
- After placing in oil if the Pooris do not puff then the oil is not hot enough.
- To check if the heat in the oil is enough add a pinch of dough in the oil it must raise immediately. If not wait for some more time.
- While rolling the pooris try not to add more dry flour. The more dry flour added the pooris are harder.
- I have used wheat flour so the pooris look darker. If using maida/Al Purpose flour the pooris are lighter in color.
Serve hot with potato masala or any side dish of your choice.