Poori Recipe
Poori (or Puri) is a popular Indian deep-fried bread that is soft, puffy, and golden brown. It is commonly served with potato curry (aloo sabzi), chana masala, or halwa. This simple yet delicious dish is enjoyed across India for breakfast, lunch, or festive occasions.
Ingredients
- 2 cups whole wheat flour (atta)
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon sugar (for extra crispiness)
- 3/4 cup water (or as needed)
- 1 teaspoon oil (for dough)
- Oil for deep frying
Instructions
1. Prepare the Dough
- In a mixing bowl, add whole wheat flour, salt, and sugar.
- Gradually add water and knead into a firm yet pliable dough. Avoid making it too soft, as this can make the pooris absorb excess oil.
- Add 1 teaspoon of oil and knead again to smoothen the dough.
- Cover the dough with a damp cloth and let it rest for 15–20 minutes.
2. Rolling
- Divide the dough into equal-sized small balls.
- Lightly grease your rolling surface and rolling pin with oil to prevent sticking.
- Roll each ball into a small circle (about 5 inches in diameter). Avoid using dry flour for dusting, as it may burn in the oil.
3. Frying
- Heat oil in a deep pan over medium-high heat until it reaches about 350°F (175°C). To check if the oil is ready, drop a small piece of dough; if it rises immediately, the oil is hot enough.
- Carefully slide one rolled poori into the hot oil.
- Press gently with a slotted spoon to help it puff up.
- Flip and fry until golden brown on both sides.
- Remove and drain on paper towels to absorb excess oil.
- Repeat with the remaining dough balls.
4. Serving Suggestions
- Aloo Sabzi (spiced potato curry)
- Chana Masala (spiced chickpeas)
- Halwa (sweet semolina pudding)
- Pickle and Yogurt for a tangy twist
Tips
- Ensure the dough is firm, not too soft, to prevent oily pooris.
- Roll evenly and not too thin to help them puff up properly.
- Maintain the right oil temperature; too hot oil burns them, while too cool oil makes them greasy.
- Fry one or two at a time for even cooking.
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