Poori (2 Pieces) Recipe
Soft, balloon shaped bread made with whole wheat flour.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough Ingredients
Frying Ingredients
Method
Dough Preparation
- 1
Mixing the Ingredients
In a large mixing bowl, combine the whole wheat flour and salt. Mix well to ensure the salt is evenly distributed.
- 2
Kneading the Dough
Slowly add the water and 1 tablespoon of oil to the flour mixture. Begin to mix with your hands or a spoon until the dough starts to come together. Knead the dough on a floured surface for about 5-7 minutes until it is smooth and elastic.
- 3
Resting the Dough
Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This helps in making the pooris soft.
Frying the Pooris
- 4
Preparing the Oil
In a deep frying pan, heat 2 cups of oil over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
- 5
Rolling the Dough
After the dough has rested, divide it into 2 equal portions. Roll each portion into a small ball and then flatten it slightly. Using a rolling pin, roll out each ball into a circle about 5 inches in diameter. Ensure the edges are not too thin.
- 6
Frying the Pooris
Carefully slide one rolled poori into the hot oil. Fry until it puffs up and turns golden brown, about 30 seconds. Flip and fry the other side for another 20-30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat with the second poori.
