Poori is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Poori bhaji.
The puri actually originated from parts of South India and slowly found it's way towards North India.
In this Instructable, I'll show you the recipe to make the perfect puri for an amazing breakfast.
So put on your cooking hats !!
Step 1: The Ingredients
For this mouth watering breakfast recipe you'll need the following Ingredients:
- Wheat Flour(quantity of your choice I'm taking 2 bowls)
- Oil (For Deepfring)
- Rolling Pin
Step 2: The Dough
The crispiness and the puffiness of the puri is entirely dependent on the way the dough is prepared.
First add two to three cups of wheat flour into the bowl (depends upon your requirement) then add a little amount of water and start mixing it.
There is no specific amount of water needed to add into wheat , you need to start by adding a little amount of water and mix with your hand and then add little little water to make it a proper dough.
You need to add a pinch of salt during this process .
If the wheat is sticky you can also add a little amount of oil to avoid this.
Dough should be such that it shouldn't stick to your hands.
Keep this dough aside for a while.
Step 3: Dough Balls
Take the dough after some time .
Stretch it from one side and take a little part of the dough.
Roll it in between your arms, if your arms are sweaty add a little amount of wheat flour to your paws.
Roll it gently in between your arms and make it a round ball.
Repeat the procedure and make as many balls as possible with the dough of same size.
Step 4: Roll the Balls
Add some amount of wheat flour on the surface of the kitchen after cleaning it.
Now keep a ball on this surface and roll it out using a rolling stick .
Roll them gently so that it wont become much thinner, if it becomes thinner it will come out crispy.
Repeat it for the other balls and keep this in between papers so that these wont get dried up.
While you are making these in the mean time add oil to the pan and heat it.
Step 5: Deep Fry
Do a quick oil test so that oil should be hot but not too hot.
Now drop the poori gently into the oil so that the oil wont splash on you.
As soon as you drop the poori with the help of any ladling push it into the oil so that he poori gets puffed up.
Turn it so that it gets evenly reddish brown or golden yellow (however you prefer)
Place it on paper towel to drain off any oil. If fried right, it wont retain oil.
Serve it with side dish of your choice. The famous combo is with Potato Smash (a curry made with potatoes) and also Chole (chickpeas curry).
After some time the puffed poori will run out of air in it and gets plain, but tastes the same.
Enjoy your poori.