Puri Recipe | Poori Recipe | Perfectly Soft & Fluffy Poori with detailed photo and video recipe .Poori or Puri is an unleavened fried bread made from whole wheat flour, salt and water. In this post I am adding suji (semolina) making them more crisp from outside and yet having soft texture from inside.
Poori is one of the well – known BREAKFAST DISHES enjoyed in all regions of india. It is often served with a potato curry known as PURI BHAJI or poori masala. In North indian, it is also eaten with chana curry, suji halwa or even with shrikhand.
Most Indian households make these for the weekend and festival meals. Similar to Naan, tandoori roti or bhatura these are very much popular in the Indian restaurants and are served for breakfast or even for a meal.
About Poori Recipe
The poori recipe is always made with whole wheat flour, salt and water. A bit of oil or ghee can be added to the whole wheat dough optionally. The dough is not leavened or fermented.
Small balls are pinched from the dough, rolled evenly to a disc later to be deep fried in hot oil. While frying the poori puffs up nicely and this is the benchmark of a well made poori. The puffing up of the poori helps in giving it a soft texture.
While frying the poori should not break otherwise it will absorb some more oil.
Variations of Poori Recipes
Palak Poori – With palak puree added to the dough.
Beetroot Poori – With Beetroot puree added to the dough.
Potato poori – Poori stuffed with spiced mashed potatoes.
Rice Poori – Made with rice flour.
Poori made with grated vegetables or pureed vegetables.
Serving Suggestions for Poori
In the Indian cuisine, it is a norm to serve these crisp, golden and puffed poori with a side potato dish (dry or curried). According to me, Potato curry and poori are made for each other combination.
Poori video reicpe :
Poori recipe card
Puri Recipe | Poori Recipe
Ingredients
- 2 Cups Whole wheat flour
- 1 tbsp Sooji Optional
- 1 tsp Salt add as required
- 1/2 to 3/4 cup Water add as required
- Oil for deep frying
Instructions
Making Dough
- Add the whole wheat flour , sooji and salt.
- Add little water at a time and knead well to form a dough. The dough should not be soft but a little stiff and tight.
Making Poori
- Divide the dough into small or medium pieces – about 12-14.
- Make into medium sized or slightly small balls.
- Apply oil to dough ball. The idea of applying oil and not dusting with flour is so that while frying, the oil stays clean and you won’t see dark burnt flour particles inside the oil.
- Roll the dough evenly into circles which are neither too thin nor thick.
- Place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.
Frying Poori
- Heat oil in a deep frying pan or kadai.
- When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
- Turn over when puffed up and fry till golden brown.
- Serve poori hot with a potato curry or chutney or kurma
Notes
- The dough should be slightly stiff. This is, so that the while being rolled less amount of wheat flour can be dusted on the poori. If you use too much of wheat flour for dusting then while deep frying the wheat flour particles get fried and burnt in the oil. These burnt particles then stick to the later batches of poori that you will fry.
- To avoid this happening, you have one more option. While rolling, apply a little oil on the poori and then roll. This way, you won’t need to dust the rolling board with wheat flour. The oil does the trick and you can easily roll the poori.
- Ensure that the oil is neither too hot nor cold. If hot, then poori get browned quickly. If not enough hot then the poori absorb oil and become too oily.
- The poori should puff while frying. If not, then something has gone wrong…..
- Either the dough has not been kneaded well or the poori have not been rolled out evenly or the oil is not hot enough.
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How to make Poori recipe with step by step :
Making Dough
1.Add the whole wheat flour, sooji and salt.
2. Add little water at a time and knead well to form a dough. The dough should not be soft but a little stiff and tight.
Making Poori
1.Divide the dough into small or medium pieces – about 12-14.
2. Make into medium sized or slightly small balls.
3. Apply oil to dough ball. The idea of applying oil and not dusting with flour is so that while frying, the oil stays clean and you won’t see dark burnt flour particles inside the oil.
4. Roll the dough evenly into circles which are neither too thin nor thick.
5. Place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.
Frying Poori
1.Heat oil in a deep frying pan or kadai.
2. When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
3. Turn over when puffed up and fry till golden brown.
4. Serve poori hot with a potato curry or chutney or kurma
