What is poori

My idea of heaven:. Yes, you do have to knead the dough, shape it into discs and deep fry the discs. But when they puff up in the hot oil, it's a feeling like no other. Even after so many years of making pooris, I feel like doing a jig every time I see those perfectly round golden pooris, waiting to be dipped into a bowl of spicy potato or chickpea curry!

And what's more, these poori soften when they cool down especially when you keep them wrapped in a tea towel. Soft poori taste even nicer with a curry. Another very popular fried bread to go with curries is bhature. This tastes fantastic with chickpea curry and, in fact, makes for a well-known street food called chole bhature.

I'm willing to bet my last penny that anyone familiar with North-Indian cuisine would know about chole bhature and how addictive it is! A barebones puri recipe would have just wheat flour kneaded with a little oil, salt and water.

However, I like to add a few more ingredients to make them even tastier. Here's what goes into my recipe -. Briefly, make the dough, flatten it into discs, and deep-fry in hot oil. Here's a step-by-step breakdown -. Take the wheat flour, semolina, salt, carom seeds, ghee and yogurt in a deep bowl and mix with a spoon. Add a few tablespoons of water and mix with your hands. Keep adding water, little by little, and knead until you get a stiff dough.

Break off small portions from the dough and shape into lemon-sized balls. With the help of a rolling pin, shape the dough balls into flat discs. Like so -. Take around cups cooking oil in a wok or karahi and heat it to a medium-hot temperature.

Slide in the discs one by one and let them rise to the top. As they rise, press with the back of a wide slotted spoon and they will puff up.

Flip them over once with the spoon and let them turn golden brown a few seconds. Remove the pooris from the oil onto a sheet of absorbent kitchen paper. Just like any other kind of Indian bread, pooris can be had with practically any dish of your choice. In my personal experience, Shami kababs and keema aloo taste terrific with pooris. And here are some universally-loved, vegetarian combinations you can try -.

Aloo puri - a special potato curry made especially for pooris. Chole puri - pooris with a spicy chickpea curry. Halwa puri - usually semolina halwa or sheera, a sweet confection that's very popular when paired with pooris.

If you're feeling adventurous, you can even make more than one of these dishes to go with this poori recipe for a really sumptuous breakfast or brunch! I often do, especially when I'm expecting company. I love ordering puri in restaurants but have never tried making it at home. Now I'm going to. Thanks for the recipe! Well, I am a bread lover, so I think these are right up my alley.

I love trying foods of the world. Your post makes this look doable for sure. This Puri recipe looks amazing! It's crazy how much a little thin disc puffs up so much once deep fried.

I love that you can make it with four simple ingredients too. Crazy, right? I never cease to be amazed at the fact that my pooris actually do the puffing up so obediently! Hi Saima, these look so yummy, I will be trying them soon for a crowd of What would you advise me if I was planning on making them ahead, freezing them and then frying when my guests arrive?

Hey Yemma, I don't think freezing the poori discs beforehand would work. The reason is that when you thaw them, there will be some moisture present and while they'll be good for toasting on a dry pan, I don't know how they will behave once they hit the hot oil.

They may not even puff up. I haven't tried freezing them but you can still test-freeze a couple and see how it goes. One thing you can do is make them a few hours in advance and cover them with a damp cheesecloth. Thanks a lot for the amazing tips! Thanks for the recipe and tips.

I look forward to trying more of your recipes. Much love. Thank you Swasthi for such a detailed, yet easy to follow recipe. God bless you. Thank you so much for your helpful tips I could make some amazing soft and puffy pooris. Amazing recipe. Poori came out soft and puffed out. I want to dance. I have made few attempts to make pooris but all turned dangerously oily. Wish i could give you a hundred stars. This is a fool proof recepie. I added 2 3 spoons of milk to the water and put little salt in the oil.

The pooris were super soft even when cool and yum. I had to pour out some oil as the pooris were so dry. Thank you.

I am a great fan of pooris amd now i can make it happily with less effort. Thanks for teaching us how to make great pooris. This is how it needs to be taught and written.

God bless. Thanks for the great tips you gave while making puris. Your recipe is also well written. This was amazing and quick too. Thanks for the recipe! I made a blunder in how I divided up the dough but now I know not to make that mistake next time x.

Hi Swasthi, I have made pooris earlier but they have never puffed and turned out oily. This time, I tried your method. And it worked just perfect. All the pooris puffed! Hi Swasthi, I am an American married to an Indian, and I have been trying to learn Indian cooking for a long time; and I have finally had some success with impressing my in-laws thanks to several of your recipes.

Hello Anna, Glad to know you! You are welcome! So glad the recipes are helpful. Thank you so much! I have been trying your recipes for a few days now and just want to say that each of my dish turned out great. I made Puri yesterday for the first time, followed exact instructions and I myself was stunned to see them puff up beautifully in the oil. Just wanted to thank you for your fool-proof recipes and your hard work. Hi Dr Sravanthi, You are welcome! Glad the dishes turned out good.

Thanks much for the comment! Contents hide. Can I make the dough ahead? Why do my puffed puris collapse after a while? Why is my puri oily? Why is my poori hard? What do you eat with puri? Is poori bad for health? Bhatura Recipe Naan Recipe How Aloo paratha reci Poori masala reci Potato masala rec Chana masala reci Poori recipe Puri recipe.

It is a popular breakfast food from Indian subcontinent. It is served with potato masala curry, sagu, kurma or chutney. Prep Time 20 minutes. Cook Time 10 minutes. Total Time 30 minutes. Servings 2 people. Author Swasthi. Do not knead it a lot otherwise poori will turn soft and absorb oil while frying.

Keep the dough covered all the time until the last poori is rolled. Do not rest the dough for more than 3 to 5 minutes. The longer it rests quicker the puffed puri will collapse. They will turn oily after frying.

Divide the dough to 8 to 10 portions. Avoid kneading them. Smoothen all the balls by rolling them lightly in between your palms. Keep them covered in the bowl. Begin to roll it evenly from the center to a round puri.

It should not be too thick or thin. It must be moderately thick which helps the puri to puff. Make 5 to 6 puris and set them aside. Do not stack them.

Begin to heat the oil on a medium high flame and continue to make rest of the pooris. Check by dropping a small portion of dough to the pan. It has to rise immediately without browning. If it browns quickly then reduce the flame slightly and allow the temperature to come down.

Slide the puri carefully to the hot oil. Do not disturb until it rises half way to the surface. Quickly but gently begin to press down with a perforated ladle. This helps the poori to puff well. Once puri puffs, flip it carefully.

Fry on the other side as well until golden and crisp. Remove the puri to a steel colander. Fry the next poori the same way. Make sure the oil is hot enough, but not smoking before frying the next puri. Serve poori with potato curry, chutney or kurma. Fine rava or semolina or chiroti rava works best. If you do not have rawa, just skip it. If using chiroti rava, you can use about 2 tsps per cup of flour.

Dough has to be stiff and tight but at the same time it must not be crumbly or too dry. You must be able to make smooth balls when you roll the ball in between your palms.

Do not over knead the dough at anytime as it softens the dough. This will make the pooris oily. Nutrition Facts. Calories Calories from Fat Iron 2. Tried this recipe?

Mention SwasthisRecipes or tag swasthisrecipes! Share 4K. Remove from the refrigerator and divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and without cracks. Lightly flour a rolling board or clean counter surface and roll each ball into a 5-inch circle mm thick.

For convenience, roll out as many pooris as you like and stack them with plastic wrap in between each. Heat a shallow amount of oil or ghee in a thick-bottomed, high-sided pan on medium heat. Once hot, fry the pooris one at a time, pressing gently on each side with a slotted spoon. This will help the poori to puff up. Fry on the first side until golden then turn over and fry the same way on the other side.

Drain on paper towels. Repeat with the remaining pooris and serve immediately. If the dough is not soft and it's too dry, poori can become hard.

They can also become hard if fried for too long and at a lower temperature. Sometimes, if they are rolled out too thinly before frying that can also negatively impact the texture. Instead of water, you can use yogurt or milk. These substitutions make poori that are soft. These are best if they are consumed the same day they are made, but if you want to store them while they're still warm, it's best to do so in an insulated container.

They will become chewy if you store them before they cool completely. You can reheat them in a low oven F for about 5 to 10 minutes. Once cool, you can stack them in between paper towels and then wrapped in foil to store for a couple of days. You can also freeze them this. Recipe Tags:. Actively scan device characteristics for identification. Use precise geolocation data.

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