Indian Poori Recipe | How to make Fluffy Puri - step by step picture recipe





Poori, a famous Indian breakfast delicacy. Delicious is the only word for these pooris. They are best to pair with Potato Masala. Without a doubt, these pooris can tempt anyone around the world to give a try. One such easy to make favorite breakfast or snack recipe. However  making fluffy poori is really a trick task for everyone. 
Just follow my tips to make fluffy, crispy poori.
  • First the dough should soft, pliable.
  • Second oil should be hot enough to deep fry poori.



Preparation & Cooking Time : 25 Minutes
Dough resting Time: 10-15 minutes

Yield : 10 - 12 poori

Ingredients:

Whole Wheat Flour - 1 1/2 cup
Semolina / Sooji - 1 tbsp
Warm Water - 1/4 cup to 1/2 cup (adjust accordingly)
Salt to taste
Oil - 1 tbsp
Oil for deep frying

Method:

Combine flour, sooji, oil, salt in a wide mixing bowl. Pour water little by little and start kneading the dough until soft and pliable. Apply few drops of oil over the dough and cover with clean kitchen towel. Keep aside for 10 to 15 minutes. (Meanwhile prepare the side dish for pooris)


Divide the dough into 10-12 equal portions. Flatten and roll out each portion into thin circles about 3 inch diameter.


.
Alternatively if you are not able to roll evenly, place the dough portion between plastic sheets and press gently.


Heat sufficient oil in a deep kadai and check the temperature by dropping a small piece from the dough. If it raise up immediately then it's perfect to fry.
Drop the poori in the hot oil and fry both sides until golden brown. Remember to drop the poori towards from the side of the pan to avoid oil splitting over you. Gently press the centre of the poori to raise and flip other side to fry. Drain on kitchen tissue and serve.



Serve hot poori with Potato masala.
Also try with Vegetable Kurma, Channa Masala.


Note:

  • Adding sooji to flour yieldscrispy and fluffy  poori like restaurant style.
  • Adjust water as per dough needed as some flour will absorb more.
  • Always try to avoid dusting with flour while rolling pooris, as it will pollute the oil and leaves off dark spots on poori. In spite of that use drop of oil to roll.
  • You should pour sufficient oil for deep fry. Oil should be hot enough to fry the poori. Otherwise poori will not raise and drinks more oil.
  • If poori doesn't raise immediately, then oil is not hot enough, so heat again for more minutes and fry.


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