poori

Poori is an unleavened deep fried bread made with flour &amp; salt. It is a popular breakfast food from Indian subcontinent. It is served with potato masala curry, sagu, kurma or chutney.

Poori recipe | Puri recipe

wheat flour ((atta))

semolina ((fine rava or chiroti rava) (optional))

¾ teaspoon oil ((or ghee))

water ((plus 1 to 2 tbsp) (adjust as needed))

salt ((adjust

oil ((for deep frying))

Mix together flour, salt, rava and oil in a large mixing bowl.&nbsp;

Pour ¼ cup water. Begin to make a little stiff &amp; tight dough, adding more water as needed. (check video)

Smear ½ tsp oil, knead lightly and smoothen the ball.

Do not knead it a lot otherwise poori will turn soft and absorb oil while frying. 

Keep the dough covered all the time until the last poori is rolled. Do not rest the dough for more than 3 to 5 minutes. The longer it rests quicker the puffed puri will collapse. They will turn oily after frying.

Divide the dough to 8 to 10 portions. Avoid kneading them.

Smoothen all the balls by rolling them lightly in between your palms. Keep them covered in the bowl. 

Making poori dough

Drizzle a few drops of oil on the rolling area and spread it.

Smear oil over the dough ball &amp; flatten it.

Begin to roll it evenly from the center to a round puri.

It should not be too thick or thin. It must be moderately thick which helps the puri to puff.

Make 5 to 6 puris and set them aside. Do not stack them.

Begin to heat the oil on a medium high flame and continue to make rest of the pooris.

How to make poori

The oil has to be hot enough. Check by dropping a small portion of dough to the pan. It has to rise immediately without browning.

If it browns quickly then reduce the flame slightly and allow the temperature to come down.

Slide the puri carefully to the hot oil. Do not disturb until it rises half way to the surface.

Quickly but gently begin to press down with a perforated ladle. This helps the poori to puff well.

Once puri puffs, flip it carefully. Fry on the other side as well until golden and crisp. 

You can fry flipping too and fro once more until slightly crisp &amp; to get the desired color - light golden to dark golden.

Remove the puri to a steel colander. Fry the next poori the same way.

Make sure the oil is hot enough, but not smoking before frying the next puri. Serve poori with potato curry, chutney or kurma.

Frying poori

https://www.youtube.com/watch?v=M1LjJxMxCl0

Poori recipe - This video shows how to make puffed pooris at home.

Find the complete recipe here https://www.indianhealthyrecipes.com/poori-recipe-puri-recipe/

Poori is a breakfast that is most commonly enjoyed across India. It is also served in a meal with potato curry, poori masala, chana masala, coconut chutney, sago and mix veg kurma.

Music courtesy : https://bensound.com

Poori recipe | Puri recipe | How to make puffed poori

Poori is a puffed deep fried breakfast dish that's very popular in Southern India. Often served with potato masala, it's quite a treat when made well and served hot!

Poori Recipe - How to Make Puri Step by Step

whole wheat flour (atta

salt

Mix the flour and salt until well combined.

Add warm water a little at a time and knead until a soft, non-sticky dough is formed.

If you are used to making chapatis, remember poori dough needs to be a bit firmer and less moist than that. If you’re making poori for the first time, well, just rely on your gut feeling and see how it goes. Practise makes it perfect!

Once the dough is ready, leave it in a bowl and set aside covered for about 10-30 minutes. 

When ready, knead the dough again and roll it into a  small log between your palms. Pinch off small lime-sized balls and roll into smooth balls.

Dust generously with flour and roll each ball into circles of about 1/8″ thickness.

Working quickly, roll out all the poori and lay them flat without overlapping on a plate or parchment paper. 

When you&#8217;ve rolled all the poori, heat oil and bring it to almost smoking point.

Like a typical Indian cook, I don’t own a cooking thermometer and don’t check the temperature of my oil so, again, go with your gut feeling.

The oil should be nice and hot and almost start smoking. Drop in a small piece of dough and check if it quickly sizzles and rises to the surface. That’s your cue to get started on frying the poori.

Very gently pick a rolled poori, starting with the one you rolled first, and drop into the hot oil.

Work with one poori at a time. Once you have dropped a poori into the oil, use a slotted spoon and move the oil around so it coats the frying poori. This will make it puff up nicely (refer the top right picture below)

Once the poori is nicely puffed on one side, flip over so both sides are cooked and have brown spots.

Transfer to a plate lined with a kitchen towel and continue frying the remaining poori

Puri or poori is a puffy Indian bread made of wheat flour dough, oil, salt and water. The dough is rolled into discs and deep fried for golden, slightly crispy puri bread that tastes amazing with curry, chana masala, and even halwa!

Puri Recipe

Indian wheat flour

ghee oil

semolina flour (optional)

tbsp yogurt (optional)

tsp carom seeds (optional)

water

cooking oil (for deep-frying)

Take the wheatflour in a deep glass bowl and add the salt, semolina and carom seeds. Mix well.

Add the two tablespoons of ghee and yogurt and mix again with a big spoon or your hands.

Knead the wheatflour mix by adding water little by little until a stiff dough forms.

Break off lemon-sized balls and shape into discs with the help of a rolling pin on a clean surface. Use a few drops of oil to grease the balls as you're rolling them out.

Cover the discs with a damp cloth.

Heat the 3 cups of oil in a deep karahi or wok until it is very hot, but not so hot that it gives off fumes.

Slide a single disc into the oil. It will rise up in a couple of seconds. Press down on it until it puffs up, then turn it over. Fry for a few seconds more and remove onto absorbent paper. Repeat with all the other discs. The pooris are now ready to be served with your favorite curry or halwa.

Poori or Puri, a  golden, puffed, fried Indian bread made from whole wheat flour, salt, and water. Pairs perfect with Indian curries as well some sweet dishes. Here is the step by step, tips and tricks to make the perfect puffy puri and a hack to make them round.

Poori Recipe (Puri recipe)

flour

tbsp rava (semolina, optional)

water (approximately, for kneading, adjust as needed)

sugar

tbsp oil

Oil 2-3 cups)

In a stand mixer bowl or regular mixing bowl, add the ingredients - whole wheat flour, sugar, salt, and oil (1 tbsp).

Attach the dough attachment of the stand mixer and start on low speed to mix well and form a crumbly dough.

Increase the speed to 4 and using ¼ cup water at a time (total of about ½ to ¾ cup, may vary depending on the flour brand) knead into a stiff dough. Add 1 tbsp oil, increase the speed to 6 and knead it for 1-2 mins.

Do not knead into a soft dough since it absorbs more oil and makes poor greasy. This dough has to be stiffer than regular chapati dough.

Cover with a wet cloth and let the dough rest for 10 mins before making puri.

After resting it should turn a little softer than before but still stiff, knead again to smooth dough.

Divide it into 15-16 equal balls. Keep the balls covered with a wet cloth until ready to use to prevent them from drying.

To make the dough:

Grease the rolling pin and working surface with some oil.

Work with one ball at a time, place it on the rolling board and flatten it using your fingers.

Add few drops of oil on it, roll it evenly into a circle not too thin and not too thick. It needs to be a bit thick else the puri will not puff up evenly.

Use oil instead of flour to roll puris as the flour can make the oil muddy while frying.

You can make one poori and fry it immediately or I prefer to make a batch of 3-4 pooris before frying.

If you are not frying the poori immediately, place them on a plate (optional you can line with parchment paper), not stacked or overlapped to prevent them from sticking. Keep them covered with a wet cloth to prevent from drying.

To roll:

Heat oil in a wok (Kadai) on medium heat. Test if the oil is ready by adding a small portion of dough. It should sizzle right back up but not brown quickly.

Once oil hot, slide the poori. Now you want to make sure that the oil is hot enough for the pooris to fluff up immediately but not too hot to burn them.

Press down gently using the back of a slotted spoon. This helps release any trapped air and puff up the poori.

Once the poori is puffed, flip it carefully and cook until the other side is golden too.

Remove using a slotted spatula to drain off the oil. Transfer onto tissue paper to absorb excess oil.

Keep frying the remaining poori in a similar manner. Always check for oil temperature before frying the next puri.

Poori is best served fresh and hot. Serve for breakfast or as a meal with your favorite curry or Indian sweet.

To fry:

Poori (Puri) is an Indian fried puffed bread that is made using whole wheat flour. This unleavened bread is soft, fluffy, and crispy and is perfect to serve with Indian curries. Check out my easy recipe to make perfectly puffed-up non-oily poori every single time.

Poori Recipe ( Puri, Indian Puffed Bread)

whole wheat flour (gehu ka atta, chapati atta)

granulated white sugar

fine semolina (sooji) ((optional) gives nice crispiness to poori)

Mix whole wheat flour, sugar, salt, and fine semolina (sooji) in a large mixing bowl.

Add water (approx ¾ cup) little by little and knead to make a stiff dough. The consistency of the dough is very important in making good puffed-up puri. It should be tighter than the regular roti dough. If it is not tight, the poori won’t puff up well and will absorb more oil.

Cover the dough with a clean kitchen cloth and keep it aside for 15 minutes.

Knead The Dough

Knead the dough again for a minute until it is smooth and then divide it into 14-16 equal size pieces. Roll each piece to make a smooth ball and press it gently in between your palms.

Take one dough ball and apply 2-3 drops of oil over it. Roll it into a 4-inch circle. The side of the circle should be slightly thinner than the center. Roll 3-4 balls and keep the rest covered with a kitchen cloth.

Roll The Poori

Heat 4-5 cups of oil for frying the poori in a pan over high heat. You need very hot oil to fry the poori. If the poori are fried in less hot oil, they will not puff up perfectly and will also absorb more oil.

To check if the oil is hot enough, drop a small ball of dough into it. If it rises immediately, it means the oil is hot enough to fry the puri. If the ball does not rise immediately, then heat the oil for some more time.

If you have a candy thermometer, you can use it to measure the right temperature of the oil. It should be 360°F-380°F (180°C-190°C).

Slide a rolled poori from the side of the pan gently in the hot oil and fry until it puffs up (10-15 seconds). Keep pressing gently with the back of a slotted spoon. Flip and fry from the other side as well until nicely browned (10-15 seconds).

Drain it on a plate lined with a paper towel. Fry all the rolled poori in the same manner.

Once the rolled poories are fried, reduce the heat to low and roll another batch. Set the heat to high again and heat the oil well. Now fry the next batch.

Fry The Poori

https://www.youtube.com/watch?v=QETSI2W1qTw&t=6s

Detailed recipe link- https://www.whiskaffair.com/poori/

Ingredients 
2 cups whole wheat flour
1 teaspoon sugar
½ teaspoon salt
4 teaspoons fine semolina (sooji)
Oil for frying

Poori Recipe ( Indian Fried Puffed Bread)

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