''/> Poori - Deep fried Bread with wheat flour Skip to main content

Latest on the Blog

Vegetable Tahiri - One Pot Meal

1 comment

Poori - Deep fried Bread with wheat flour

Puri or poori is a deep fried bread made from whole wheat flour and is a popular Indian breakfast or snack. It is extremely easy to make and makes a delicious breakfast or snack option. Usually we have it with Potato Bhaji or a curry, but another popular combination is also aamras (mango pulp) or Shrikhand (flavoured yoghurt). Lets see how its done. 

 Ingredients: 
Makes about 30 poori's
  • Wheat flour- 2 cups 
  • Salt- 2 tsp 
  • Oil- 1 tsp
  • Water- about 1 cup to make a dough
  • Oil- for deep frying 
Method: 
Making poori dough
 In a large mixing bowl, add whole wheat flour, salt. Add oil and mix well to incorporate the oil into the flour. Then add water, little at a time, and knead to make a stiff dough. Cover with a clean napkin and set aside to rest for 10-15 minutes.

Methods of rolling the pooris
  1. After the resting time, knead the dough again for a minute. 
  2. Divide the dough into small equal balls, about walnut sized.
  3. Apply little oil on your rolling pin and work surface. 
  4. Flatten and roll out into small disc of about 4 inches. 
  5. It should not be too thick nor too thin. 
  6. Prepare a few more in the same manner, do not stack them, simply lay them next to another. Cover all the rolled out discs with a kitchen napkin.
  7. Alternatively, you can divide the dough into 2 parts, roll out one part of dough evenly to a diameter of about 12 inches, use a small cutter to make smaller discs. 
  8. Repeat and remember to keep the the rolled out disc covered. 
Frying the pooris
  1. Heat oil in a heavy bottomed kadai over medium heat. To test if the oil has reached the right temperature, slide a small piece of dough, it will sink initially, sizzle up in seconds and rise to the surface of the oil. This is the right temperature. If it sits at the bottom of the kadai for too long before rising, the oil is still cold.
  2. Once the oil has reached the right temperature, gently slide a poori in the hot oil. (make sure to slowly slide it in so you don't get hurt from the hot oil) 
  3.  It will sink, then sizzle and rise up within seconds. Press the poori gently with the back of a ladle, this will help in puffing the poori. Carefully flip and fry the other side, until golden brown.
  4. Remove on a plate lined with paper towel to drain of excess oil.  
  5. Serve hot with any accompaniment of your choice.
Notes
  • For added crispness, you can add 1- 2 tbsp semolina to the wheat flour. 
  • If fried at the right temperature, pooris do not absorb much oil.
Do check out the accompaniment for poori over HERE

Follow us on INSTAGRAM  for more such simple recipes. Do tag me if you enjoyed making this one. 



Labels:

Comments

Post a Comment

Most Popular Ones

Super Moist Chocolate cake with Frosting

If you are looking for a super moist cake which is easy and can be made in one bowl, well look no further -this is the one. Its extremely moist, melts in your mouth chocolate cake. And to have these super moist cake with a drizzle of creamy chocolate frosting is just divine. Another great thing about this cake recipe is that it calls for simple ingredients that I always have on hand. Nothing beats being able to make one of your favorite cakes without having to run to the store for ingredients. In short this recipe is perfect for all the chocolate lovers out there. With the measurements given below you will yield a 1 cake made in 8 * 8 inch cake tin. You can double the amount and make it as 2 cakes for a layered 2 tier cake with frosting. Also these can be baked as a loaf cake. PS: For all those who want to have the measurements to be reduced into half the quantity or want to double the quantity (specially for baking) I recommend using a recipe calculator. I usually use this Recipe Cal
19 comments
Read more

Easy Sambar (without tamarind)

Sambar is a must in most south Indian families and like others even I have grown up having dosa- sambhar and chutney's. A Sambar is a lentil based vegetable stew or curry cooked with dal/lentils along with some veggies and some tamarind pulp. There are coconut based sambar as well and each region has its own sambar variation. In my house, we all prefer quick meals, but yet tasty. My mother who was a working lady would make elaborate meals only during holidays or special occasions. Rest all the meals would be quick yet very very tasty. This is one such sambar which my mom has taught me and is super quick.  This doesn't use tamarind like in a traditional sambar and gets its tangy flavour from tomatoes. Its quick, one pot sambar recipe. Lets dive in and see how its done: Ingredients: Serves 3 1/2 to 1 cup Tur Dal/ Yellow Lentils 2-3 tomatoes chopped (depending on size) 1/2 cup Veggies each of your choice cubed Turmeric powder A pinch of Asafoetida/ Hing 1/2 tsp chilli powder Salt
1 comment
Read more

Mathanga Erissery - Kerala Pumpkin Curry

This Erissery or Erisseri is a traditional recipe in Kerala Cuisine. This is an easy recipe to make and has a prominent place in the Sadya. The Kadala Mathanga Erissery is a delicious side dish that you can serve along with Rice. This time I have used Green gram instead of Kadala (black chana) This recipe uses yellow pumpkin along with black chickpeas and is spiced with coconut paste and topped with fried coconut tadka/tempering. This dish is quite versatile in nature and different ingredients can be used as below:  Ingredients that you can use in making Erissery:  Typically we use pumpkin, mostly red ones to make this curry. Some use Yam as well. Lentil / Pulses: Usually for a sadya, we use Kala Chana or Black chickpea/kadala. But we can use other lentils like Vanpayar or Red Cow Peas. Some replace this with regular white cowpea or black-eyed peas. This time I have used Green Gram.  Let's see how to make this simple curry with step by st
Post a Comment
Read more