Poori Recipe
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
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Dough
Method
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.
