poori

Poori / Puri

February 11, 2020September 14, 2019 by admin

Poori is ready. Serve these yummy poori's with aloo curry, chhola, curd, pickle, raita or chutney also.

5 from 2 votes

Poori / Puri / Deep-Fried Bread

Puri or Poori is a deep-fried bread, famous in Indian subcontinent. This recipe is eaten for breakfast or snacks to change the taste. It is usually served with bhaji or curry. It can also be eaten with sweet dishes. It is also served on special occasion or ceremonial functions along with other vegetable food or with sweet dish, offered in prayer as prasadam. Puri can be prepared with wheat flour ( atta ), sooji (coarse wheat flour) or with maide known as refined wheat flour. You can also add ajwain or cumin seed while kneading the dough to change the taste of poori. The dough rolled out in small circle and then deep fried in ghee or vegetable oil. At the time of deep frying, puri puff up like a round ball because moisture in the dough changes into steam, which try to expand in all directions. When they golden brown in color or cooked, they are removed from oil and can served hot. At the time of frying ,they may be pricked with a fork before deep frying to make flat puris for chat or bhel puri, this is also called as mathari. A punctured poori does not puff because of on steam inside poori as it it already escaped at the time of prickling. Poori also taste good with mango pickle.

Course Breakfast, Dinner, Lunch, Main Dish, Snacks, Starter

Cuisine Breakfast, dinner, Indian, lunch, Main, snacks

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Servings 5 People

Calories 15kcal

Cost 15 rupee

Equipment

Kadhai / Fry Pan
Big Spatula
Bowl
Rolling Pin/ Belan
Rolling Board/ Chakla

Ingredients

10 tsp Wheat Flour/ Atta, 2 tbsp is good foe making 1 poori
Water require to kneading the dough
2 tsp Oil for kneading the dough
100 ml For deep frying, or as per required

Instructions

First take wheat flour for kneeing the dough.
Add 2 tbsp oil in the flour. Mix oil with flour.
Add the water in the little amount.
And knead tight dough.
Cover the dough with cotton cover or any plate and rest it for 10 minute. Mix and press the dough again.
Divide the dough into small lemon size balls.
Place the fry pan or kadai on the gas with high flame.
Dust the dough ball lightly with flour.
Roll the ball with rolling pin, make small circular shaped disc. Thickness of disc should be approximately 2 mm.
Meanwhile oil would be hot enough, check with drop a very small ball into oil. If the oil becomes hot, that circular ball will come up on the upper layer of oil. Now oil is hot enough to fry the poori.
Place the poori into oil.
Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
When the poori puffs up, flip the poori other side for few seconds.
Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
Now take the poori out on a tissue paper.
Back and front both sides of poori is cooked.
Now One more poori i will guide you, In this poori I will not cover the dough ball with flour. This time apply little amount of oil as the cover for dough ball. By this process oil be be clean after cooking all the poori’s.
Now repeat the rolling process i.e. roll the ball with rolling pin, make small circular shaped disc. Thickness of disc should be approximately 2 mm.
Place the poori into oil.
Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
When the poori puffs up, flip the poori other side for few seconds.
Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
Now take the poori out on a tissue paper.
Cook the rest of poori in the same way.
Poori is ready. Serve these yummy poori’s with aloo curry, chhola, curd, pickle, raita or chutney also.

Notes

You can add sooji / rava while kneading the dough to get more crispy poori’s.
You can also add ghee or oil while kneading the dough.
Do not fry poori in very hot oil otherwise it will burn the poori’s.
You can also make poori of maida flour / refined wheat flour.

You can try below chutney’s with Poori …

Paratha | Flat Bread

May 11, 2023September 13, 2019 by admin

Paratha | Flat Bread

A paratha is a flatbread that originated in the Indian subcontinent prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal, and Bangladesh where wheat is the traditional staple.
Paratha is an amalgamation of the words paratha and atta, which literally means layers of cooked dough.
Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack.
The flour used is finely ground wholemeal (atta) and the dough is shallow fried.
Perhaps the most common stuffing for parathas is mashed, spiced potatoes (aloo ka parantha) followed perhaps by dal (lentils).
A paratha (especially a stuffed one) can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or raita or with meat or vegetable curries.
Some roll the paratha into a tube and eat it with tea, often dipping the paratha.
To achieve the layered dough for plain parathas, a number of different traditional techniques exist.
These include covering the thinly rolled out pastry with oil, folding back and forth like a paper fan and coiling the resulting strip into a round shape before rolling flat, baking on the griddle/ tava and shallow frying.

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4 tsp Wheat Flour (1 paratha require 2 tbsp of flour)
2 tsp Oil or Desi Ghee (To knead dough)
as per required Water / Pani
4 tsp Oil or Desi Ghee (To apply on the layer of paratha)

First take wheat flour and add 2 tsp of oil or desi ghee.Knead the dough.Dough will be like dough of chapati.
Cover the dough for 5 minute, so that dough will be properly settled.
After that take Oil or Desi ghee in the plate.
Make 2 balls / pieces of that prepared dough.Take one of them.
Coat one of ball with flour.Flatten the ball of dough.
Roll the ball to 3 -4 inch in circular motion with rolling pin.
Spread 1/2 tsp of oil over the entire surface of the circle.
After that spread 1/4 tsp of oil over entire surface of the semi-circle.Do one more fold to create triangle.
Folding the layer is totally depend on you.Here we are creating and greasing the layer to create multi layer of the paratha.You can give any shape to the paratha, square or circular or any geometrical shape.
Now wrap the triangular shape with flour dust.
After this step, roll the triangle with rolling pin with light hand in circular motion.There is a trick on rolling paratha or any type of bread.As we know there are 2 handle of rolling pin.So while rolling in circular motion pressure on one side of rolling pin should be little more than the other side, to create circular motion.
Roll the paratha till it reaches 1/4 inch thickness, do not press hard while layer.Otherwise layer will not properly create.
Heat the flat pan on the high flam.After that place the paratha on the flat pan.
Now flip the paratha, when you see raised bumps on the upper layer of paratha /flatbread.
Now flip the paratha / flatbread again with spatula.
Apply 1/2 tbsp of oil all over the surface of paratha /flatbread, if oil required more then take little more amount of oil.
After that apply required oil to spread on the other side of paratha /flatbread.
Again flip the paratha /flatbread.
To make paratha crisp press paratha /flatbread by wooden hand masher on both side of the paratha.
Now layered, crispy paratha/ flatbread is ready to eat.

There is a trick on rolling paratha or any type of bread.
As we know there are 2 handle of rolling pin.
So while rolling in circular motion pressure on one side of rolling pin should be
little more than the other side, to create circular motion.

You can try paratha’s with below chutney…

Poori / Puri / Deep-Fried Bread

Equipment

Ingredients

Instructions

Notes

Paratha | Flat Bread

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