puri

Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist.  I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite!This recipe will serve 4.

Punjabi Samosa

all-purpose flour (plain flour, maida)

Tbsp fine sooji (samolina)

salt

½ Tbsp oil

lemon juice

water (Adjust as needed)

potatoes

peas

tsp cumin seeds (jeera)

coriander powder (dhania)

Tbsp green chilies (chopped)

Tbsp cilantro (chopped, hara dhania)

¼ tsp red chili powder

½ tsp garam masala

mango powder (amchoor)

Mix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes.

Making the Dough

Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender.

Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste.

Let the filling cool to room temperature.

Making the Filling

Take 2 Tbsps of water and keep aside.

Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half.

Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.

Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.

Heat about 1 inch of the oil in a frying pan on low medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.

Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy.

Making Samosa

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

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 is a traditional Indian fried unleavened bread made with only whole wheat flour, salt, and water. Make crispy, fluffy, and soft poori to enjoy with your favorite meals.

Poori Recipe | Puri

whole wheat flour (- 360 grams)

oil (or melted ghee (optional))

salt (or add as required)

water (or add as required)

oil (for deep frying - as required)

In a mixing bowl or on your work-surface, take the whole wheat flour, salt and oil or  melted ghee.

Add little water at a time and knead well to form a dough. The dough should not be soft but stiff and tight. You can also make a semi-soft dough.

Making dough

Divide the dough into small or medium pieces – about 25 to 30

Make into medium sized or slightly small balls.

Spread a bit of oil on both sides of the dough ball. Spreading oil and not dusting with flour helps the oil to stay clean and you won’t see dark burnt flour particles inside the oil.

Roll the dough evenly into circles of about ¼ inch - neither too thin nor thick.

Place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.

Assembling and rolling

Heat oil in a deep frying pan or kadai.

When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.

Turn over when puffed up and fry till golden brown.

Serve poori hot with a vegetable curry like korma or sweet dishes like suji ka halwa or aamras or potato curry.

Frying

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:

Halwa Puri is a comforting, hearty meal that&#39;s popular in India and Pakistan for weekend breakfast or during festival season. It&#39;s made of puri (or fried bread) and a sweet halwa with a semolina base for a delicious balance of sweet and savory flavors. It&#39;s often accompanied by a yellow or black chickpeas curry.

Halwa Puri

atta ((chapati flour))

vegetable oil

neutral oil (for frying)

semolina

ghee

golden raisins

water (hot)

½ teaspoon ground green cardamom

saffron ((optional))

almonds

black chickpeas (dried)

tsp cumin seeds

asafoetida

ginger (grated)

green chilis (sliced)

tsp garam masala

coriander

tsp turmeric

tamarind paste

cilantro (to garnish)

Add the atta into a mixing bowl. Pour in the oil. Then, slowly add the water in while mixing everything together with your fingers until the flour is hydrated and you have a coarse dough.

Knead the flour together until it forms a rough ball of dough. The dough should be hard when you push a finger into it. Lightly brush some oil on top of the dough and cover it with cling wrap or a kitchen towel. Let it rest for 10 minutes.

After resting, knead the dough again into a smooth ball. Roll the dough out into a log. Cut the log into 8 equal-sized pieces. Roll each piece into a ball. Work with one dough ball at a time. Roll the dough out using a rolling pin into a circle as large and thin as possible without tearing it.

In a deep wok or dutch oven for frying, heat neutral oil for deep frying. It&#39;ll start to shimmer once it&#39;s hot and ready for frying. Carefully transfer the rolled out dough to the oil, slipping it in from the edge of the wok and into the oil. With a slotted spoon, gently hold the dough under the oil until it begins to puff. Fry until golden, about 1 minute total, and flip on the other side.

Gently push the puri under the oil again for about 10 seconds and then fry until golden brown, about a minute. Transfer the puri to a plate lined with paper towels to drain excess oil. Repeat with the rest of the rolled out puri dough.

Puri

Heat a nonstick pan on a low to medium flame. Add the semolina into the pan and dry roast it until it starts browning, about 3-4 minutes. It&#39;ll turn a few shades darker than the light beige it starts at and emit a nutty aroma.

Add the ghee into the pan. Let the ghee come to a bubble as you are mixing it into the semolina. Keep stirring the mixture until it&#39;s golden brown.

In the meantime, heat the water in a pot or in the microwave until hot. Add the sugar into the water and stir until fully melted.

Add the sugar water into the pan with the semolina and ghee mixture. Stir it together and then cover with a lid, as it&#39;ll start to sputter. Cook for 5-6 minutes, stirring every minute or two to prevent the halwa from sticking and burning.

Once the halwa has thickened but still a bit liquidy, add the golden raisins and ground cardamom. Stir in the raisins and cardamom and replace the lid.

Once the halwa is thick enough that it stops splattering, remove the lid. Continue stirring until the halwa sticks together in a clump and doesn&#39;t stick on the sides. Remove from heat. Serve the halwa warm with almond flakes or chopped almonds.

Suji ka Halwa

Soak the black chickpeas in 3 cups of water for 4 hours or overnight. Once they have been soaked, drain the chickpeas. Bring water to a boil in a pot and add the chickpeas into the water with salt. Boil the chickpeas until they&#39;re soft and can squish between two fingers. Alternatively, add the chickpeas to a pressure cooker with the 2 cups of water and salt for 40 minutes, or until the whistle goes off 3-4 times.

In a saucepan, melt the ghee. Once melted, add the cumin seeds, asafoetida, grated ginger, and green chilis and allow the spices to bloom in the ghee for 1 minute. Then, add the coriander, turmeric, and tamarind paste into the oil and give everything a good mix.

Drain the boiled chickpeas, saving 1/2 a cup of the water the chickpeas boiled in. Add the liquid from boiling the black chickpeas in to the saucepan with the spices.

Transfer the black chickpeas into the saucepan, stir, and allow the liquid to simmer off. Once it has simmered off, add the garam masala and mix again. The spices will coat the chickpeas in a delicious dry sauce.

Garnish with chopped cilantro.

Dry Kala Chana (optional)

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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