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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. 

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 
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.
  • 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

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