Poori Recipe, How to make Poori

Poori Recipe with step by step photos and easy to follow instructions:

Poori – puffy, light and crispy unleavened Indian bread often served with Chana Masala (Chickpea Curry) or Aloo Sabzi (Potato Curry). Poori is generally made from whole wheat flour but sometimes a small part of all purpose flour, semolina or rice flour is added to give it a different texture. There are many variations of Poori – flavored with fresh herbs, spices, vegetables or even made with different types of flour. This is the most basic type of Whole Wheat Poori recipe. Stay tuned for more recipes.

Poori is very easy to make….make a dough, roll it and deep fry it… sounds good! However, there are some points to be kept in mind to make a soft, puffy and oil free Poori. Make sure to read the instructions below.

Poori Chole or Aloo Poori combo is a popular Indian fast food or street food served for breakfast, lunch or dinner. Poori is best enjoyed when made fresh. It loses its softness and puffiness when sitting for too long.

Let’s learn to make delicious Pooris now!

How to make Poori:

1. In a small bowl, add flour, salt and ghee. Mix well;  and add water in smaller quantity to make a dough.
   Tip: to make puffy and crisp poori, the dough has to be hard, unlike Chapati dough. If the dough is soft, the poori will not puff up properly.
   
2. Let the dough rest for about 5 minutes. Lightly wet your hands with water and knead the dough again. Alternatively, you can grease your hands with oil to knead the dough.
   
3. Now, divide the dough into equal size portions about the size of a walnut. Roll each of the portion between your palms to make a round ball. You can take a bigger portion if you want, however, bigger poori is difficult to handle and it sometimes does not puff up well. Smaller poori is much easier to handle especially for the beginners.
   
4. Once you finished rolling the into balls, very lightly dust the rolling surface and the rolling pin with some dry flour. If the dough is too sticky to roll, use a touch of cooking oil on both sides of the dough when rolling. Roll the dough into a circular shape of about 3-inch diameter. Keep it in a tray lightly dusted with flour or lay a tea towel in the tray before placing the rolled disks onto it. It will prevent the dough from sticking to the tray.
5. Heat oil in a wok over medium-high heat. (Follow manufacturer’s instructions if using deep fryer).Gently immerse the rolled poori into the hot oil one at a time. Gently press the poori with a slotted spoon to help it to puff up.
   Tip: Make sure the oil is very hot before adding the poori to it. If the oil is not hot, the poori will not puff up. It will be chewy and oily.
   Tip: To test the oil temperature, break off a small piece of a poori and put it into the oil. If it swims to the surface quickly, it is a good sign that the oil is at the right temperature.
   
   
6. Carefully flip the poori and cook until both sides are golden color.
   
7. Carefully remove it from the oil and drain it on a paper towel. Keep the pooris in single layer. Do not stack it.
8. Serve hot. Best served with Chana Masala (Chickpea Curry), Mango Pickle (available at Indian supermarkets).
   
   Poori Recipe, How to make Poori

    

   

   Save Print

   Prep time

   15

   Cook time

   15

   Total time

   30

    

   Author: Raj Brar

   Recipe type: Breads

   Cuisine: Indian

   Serves: 4-6 Servings

   Ingredients

   • 1½ cups whole wheat flour (atta)
   • ¼ teaspoon salt
   • 1 teaspoon ghee or cooking oil
   • ⅓ cup water or as required
   • Oil for deep frying

   Instructions

   1. In a medium size bowl, add flour, salt, and ghee. Rub ghee in the flour with your fingers. Add water a little at a time to make a hard dough. Let the dough rest at room temperature for 5 minutes.
   2. Knead the dough again and put a little oil to prevent the dough from sticking.
   3. Take a walnut size piece of the dough and roll it into a ball. Very lightly dust the rolling surface and rolling pin with dry flour. Roll the dough into a circular shape of abut 3-inch in diameter.
   4. Heat oil in a wok over medium high heat. (Follow manufacturer’s instructions if using deep fryer). Gently immerse the rolled poori in the hot oil one at a time. Gently press the poori with a slotted spoon. This will help the poori to puff up.
   5. Carefully flip the poori and cook until both sides are golden color. Carefully remove it from the oil and drain it on a paper towel.
   6. Serve hot. Best served with Chana Masala.

   Notes

   You may need less or more water depending on the flour you use. Do not add all the water at once.

   3.5.3226