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.