Poori Recipe: Today we will learn how to make poori recipe. It is a popular Indian fried bread. People usually have it with aloo curry. But I do not look for any Indian sabji or curries, I can have it with ginger tea and even with pickle also. It can be eaten in breakfast and can also complete your thali.
It is a soft puri recipe, that is why we are adding refined flour(maida), but if you want to make crispy puri, then add semolina(suji) in place of maida. We will learn step by step. Also go for aloo curry for puri. Aloo puri is the must-Navratri-Recipe.
Prep time: 10 mins | Cook time: 30 mins
INGREDIENTS FOR POORI RECIPE
- Wheat flour/atta – 1 cup
- Refined Flour/maida – 1/4 cup
- Clarified butter/Oil – needed
- Water – needed
HOW TO MAKE poori recipe
PREPARE DOUGH FOR POORIS :
MAKE POORIS FROM DOUGH:
Now dough is ready. Divide the dough into four equal parts and roll them into a long thick coil with the help of oil. Roll it between your palms and try to make the dough little more tight. Make equal small sized balls(loi) out of the long coil of dough. Roll the balls between your palms and press it. Flatten each ball(loi) in 3″ dia size pooris with a rolling pin or belan. Make it even. It should not be too thin or thick, the thickness should be medium.
DEEP FRYING THE POORIS:
While preparing pooris , take a pan or kadhayi and add sufficient oil to it. Turn on the flame and let the oil/clarified butter heat. To check if the oil is enough hot or not, drop a small dough ball into oil. if the dough ball rises steadily & comes to the top, then the oil is sufficiently hot to deep fry the pooris. But if not, wait till the oil becomes hot.
Now start putting the pooris one by one in the oil. But add, a few (2-3) pooris at a time. If you will add the large number of pooris at a time, it can stick to each other and you will not be able to flip the pooris . After putting the pooris in oil, lightly press the pooris downward with the help of ladle to make it puffy. But do this gently. Flip each poori till it turns golden in color. Fry them on a medium flame. If it turns dark brown in color, turn the flame to low. When done, take out the pooris with the help of slotted ladle. Put it on the tissue paper or kitchen towel so that it absorbs extra oil. Now deep-fry the next slot of pooris in the same manner. Our pooris are ready now.
QUICK STEPS :
- Take a big bowl or paraat and add 1 cup wheat flour and 1/4 cup refined flour (maida) to it.
- Add 1/2 tsp of white salt (optional).
- Now add 2 tbsp of hot oil/clarified butter (known as moin or moyen) to it.
- Now rub the mixture between your palms until it takes the form of breadcrumbs.
- Add sufficient warm water and bring together into a hard dough.
- Dough should be hard than chapatti’s dough.
- Avoid lumps.
- Dough is ready. Sprinkle little amount of oil on it and leave it for 5 minutes.
- Divide the dough into four equal parts and roll out balls into one inch thick, long coil.
- Make equal sized small balls(loi) out of the long coil.
- Roll the balls (loi) tightly in your palms to even them.
- Flatten each ball(loi) in 3″ dia size poori with a rolling pin or belan to medium thickness.
- Heat the oil in a pan.
- Deep-fry, 2-3 pooris at a time.
- Deep-fry pooris on a medium flame(so that it cook properly from inside) until it turns golden in color.
- Take out pooris on tissue paper or kitchen towel to absorb extra oil.