Poori is a deep fried Indian flatten bread recipe made with whole wheat flour. A perfect poori is puffed, soft, moist and beautifully golden. A very versatile bread that can be paired with gravies such as aloo chhole or side dishes such as aloo tuk, with desserts such as sooji halwa or even beverages such as aamras.
Here I am sharing the recipe for basic pooris, which is actually a beginner’s thing. Pooris need no special ingredients. Just what is required for chapati. The dough of pooris is harder than that of chapati. And I add one secret ingredient for the gorgeous color. I also add some fat in the form of ghee, it makes the pooris really soft and flaky.
Other poori recipes are bathua poori, masala poori, aalu poori, left over dal poori.
1. Prepare dough for poori : In a large plate or bowl add 2 cups whole wheat flour, salt to taste, 2 tsp hot ghee and 1 tsp sugar. Mix everything. Add water little by little to bring make a semi stiff dough. (Neither too hard nor soft as for chapati).
Tips:Adding sugar gives a beautiful colour to the pooris. Adding ghee keeps pooris soft and hot ghee ensures that the pooris puff up.
2. Leave the dough for 15-20 minutes : Cover and let the dough rest for sometime. There after knead it once.
3. Make portions and roll pooris : Divide dough into 2 portions. Make a log. Cut into discs. Take a disc, roll it and then flatten it. Roll the flat ball into a poori, thicker than chapati.
4. Fry the pooris : Heat sufficient oil. Check if it is ready by dropping a tiny ball into it. It pops up. Correct temprature of oil is very critical. Once the oil is ready… put the rolled poori in it. Once poori floats press it with a perforated spoon. It will puff up. Turn and cook from the other side too till golden.
5. Bon appétit : Serve pooris with aamras and aalo ki sabji.
PREP TIME 20 minutes
COOK TIME 20 minutes
TOTAL TIME 40 minutes
Prepare dough for poori
In a large plate or bowl add 2 cups whole wheat flour, salt to taste, 2 tsp hot ghee and 1 tsp sugar. Mix everything. Add water little by little to bring make a semi stiff dough. (Neither too hard nor soft as for chapati).
Tip: Adding sugar gives a beautiful colour to the pooris. Adding ghee keeps pooris soft and hot ghee ensures that the pooris puff up.
2. Leave the dough for 15-20 minutes
Cover and let the dough rest for somwtime. There after knead it once.
3. Make portions and roll pooris
Divide dough into 2 portions. Make a log. Cut into discs. Take a disc, roll it and then flatten it. Roll the flat ball into a poori, thicker than chapati.
4. Fry the pooris
Heat sufficient oil. Check if it is ready by dropping a tiny ball into it. It pops up. Correct temprature of oil is very critical. Once the oil is ready… put the rolled poori in it. Once poori floats press it with a perforated spoon. It will puff up. Turn and cook from the other side too till golden.
5. Bon appétit
Serve pooris with aamras and aalo ki sabji.
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