Poori is a very popular Indian fried Flat bread. As a beginner we all have to learn these basic recipes. Right from making the perfect round chapati to these puffed crispy round pooris !!!
Pooris go well with Aloo ka sabzi or Tomato Chutney. As a variation you can make different types of pooris like stuffed peas poori or Masala Poori. For this recipe we are making the basic pooris.
So lets get started :)
Serves : 2-3 persons
Preparation time : 5 minutesCooking time : 5 minutes
Ingredients :
Whole wheat flour ( Atta) : 250 gm
Salt : 1/2 tspMilk : for kneading the dough or 100 gm
Water : as required
Method :
Making the dough :
1. Mix flour and salt. For kneading the poori dough, we are using milk. It makes the pooris nice and crispy and they stay fresh for a longer period of time. ( Pooris are perfect for long train journeys)
2. Now add milk little by little and start kneading the dough as we do for regular chapati dough. Add water if required just to knead the dough perfectly.
3. Dough should not be too stiff nor too soft (a little stiffer than chapati dough).
4. Knead the dough and divide it into equal portions. Make equal size balls from the dough.
5. Apply a little oil on the rolling surface and start rolling round pooris out of the round balls.
6. Make pooris and keep it aside.
Oil Temperature :
To check if the oil is hot for frying the poori, drop a small piece of dough into the oil, if it sizzles and comes up to the surface immediately, then it is the right temperature for frying the pooris. If the oil is too hot then pooris will become brown in color and which we don't want.
Making the Pooris :
1. When the oil is hot enough, take one rolled out dough and gently slide it from the side of the pan into the hot oil.
2. After few seconds, slightly pressed the poori with the help of slotted ladle and flicker hot oil on top of it. Flip the puri and cook it for the other side till it is light golden brown in color.
3. Remove the poori with the help of slotted ladle and place it on tissue paper to drain the excess oil.
4. Do the same process with the remaining pooris.
