Poori Recipe
Recipe information
Make Poori in just 1h . Another type of Indian bread, deep fried in vegetable oil, made with whole wheat flour or refined whole wheat flour, or a mixture of both. Often served with sabji (vegetable curry) or chole/channa masala (chickpea curry).
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Ingredients
Dough
Preparation
1. Make the Dough
In a large mixing bowl, combine the whole wheat flour, refined whole wheat flour, and salt. Gradually add water and knead until a smooth and pliable dough forms. The dough should not be too soft or too hard.
2. Rest the Dough
Cover the dough with a damp cloth and let it rest for 20-30 minutes. This helps in gluten development.
3. Heat the Oil
In a deep frying pan, heat vegetable oil over medium heat. To check if the oil is hot enough, drop a small piece of dough into it; if it bubbles and rises to the top, the oil is ready.
4. Roll the Pooris
Divide the rested dough into small balls (about the size of a golf ball). On a lightly floured surface, roll each ball into a small disc, about 4-5 inches in diameter. Make sure the discs are not too thin or too thick.
5. Fry the Pooris
Carefully slide the rolled poori into the hot oil. Fry until it puffs up and turns golden brown, about 30 seconds to 1 minute on each side. Remove with a slotted spoon and drain on paper towels.
6. Serve
Serve hot with your choice of sabji or chole/channa masala.
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