Poori or Puri is a traditional Indian fried bread that is delicious to enjoy with almost any curry. It is a simple bread made from just whole wheat flour, salt, and water.
Ingredients:
- 2 cups Whole wheat flour
- 1 tbs sooji (rawa/semolina)
- Oil
- Salt
Method:
- First, mix together 2 cups whole wheat flour, 1 teaspoon salt, 1 tbs sooji in a large bowl. Do not add oil.
- Add just a bit of water at a time as you begin to form the dough, making sure to not oversaturate the mixture.
- Knead until you form a stiff, tight dough. It should not be soft like a roti or a bread loaf.
- Cover the bowl with a kitchen towel or plastic wrap, and let the dough rest for 20 to 30 minutes at room temperature.
- When ready to use, divide the dough into about 30 small or 25 medium pieces, and roll each into a tight ball.
- Next, use the palm of your hand to lightly flatten the dough ball. Avoid using oil or flour while rolling the poori. Dusting with flour runs the risk of creating burnt flour particles in your oil. if you use oil while rolling, poori will soak more oil while frying.
- Use a rolling pin to roll the poori dough evenly into circles that are about ¼ inch thick.
- Then place the rolled poori on a plate, and loosely cover with a clean kitchen towel so that they don’t dry out.
- Heat oil in a deep pan. Test the oil by dropping a small dough ball into oil. If it rises quickly to the top, then the oil is hot enough for frying.
- Once you have the oil to the right temperature, carefully add one poori at a time.
- It should begin to puff up almost immediately after it hits the hot oil.
- Gently press and nudge the poori on the sides with a spoon to help it puff up completely.
- Continue to fry for just a minute or two, until the oil stops bubbling and the bottom of the poori is golden to your liking.
- Then turn over the poori and gently press down with the spoon as it fries for a few more seconds. This will ensure that it fries well on all sides.
- Then transfer the fried poori to a plate lined with paper towels to absorb any excess oil.
- Enjoy poori with any curries, chutneys, dals or mango milkshake (amras).
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