Poori / Puri

Poori / Puri

Poori is ready. Serve these yummy poori's with aloo curry, chhola, curd, pickle, raita or chutney also.
Poori is ready. Serve these yummy poori’s with aloo curry, chhola, curd, pickle, raita or chutney also.
Print Recipe
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.
Prep Time 5 Minute
Cook Time 2 Minute
Servings
People
Ingredients
Prep Time 5 Minute
Cook Time 2 Minute
Servings
People
Ingredients
Instructions
  1. First take wheat flour for kneeing the dough.
    First take wheat flour for kneeing the dough. Add the water in the little amount and knead tight dough.
  2. Add 2 tbsp oil in the flour. Mix oil with flour.
    Add 2 tbsp oil in the flour. Mix oil with flour. Add the water in the little amount and knead tight dough.
  3. Add the water in the little amount.
    Add the water in the little amount and knead tight dough.
  4. And knead tight dough.
    Add the water in the little amount and knead tight dough.
  5. 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.
  6. Divide the dough into small lemon size balls.
    Divide the dough into small lemon size balls.
  7. Place the fry pan or kadai on the gas with high flame.
    Place the fry pan or kadai on the gas with high flame.
  8. Dust the dough ball lightly with flour.
    Dust the dough ball lightly with flour.
  9. Roll the ball with rolling pin, make small circular shaped disc. Thickness of disc should be approximately 2 mm.
    Roll the ball with rolling pin, make small circular shaped disc. Thickness of disc should be approximately 2 mm.
  10. 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 fry pan or kadai on the gas with high flame.
  11. Place the poori into oil.
    Place the poori into oil.
  12. Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
    Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
  13. When the poori puffs up, flip the poori other side for few seconds.
    When the poori puffs up, flip the poori other side for few seconds.
  14. Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
    Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
  15. Now take the poori out on a tissue paper.
  16. Back and front both sides of poori is cooked.
    Back and front both sides of poori is cooked.
  17. 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 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.
  18. 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.
    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.
  19. Place the poori into oil.
    Place the poori into oil.
  20. Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
    Slightly push poori with stainless steel skimmer / frying spoon, with this process poori will start rising up.
  21. When the poori puffs up, flip the poori other side for few seconds.
    When the poori puffs up, flip the poori other side for few seconds.
  22. Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
  23. Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
    Slightly touch at the corners with a frying spoon for it to puff up and for properly cooked.
  24. Now take the poori out on a tissue paper.
    Now take the poori out on a tissue paper.
  25. Cook the rest of poori in the same way.
    Cook the rest of poori in the same way.
  26. Cook the rest of poori in the same way.
  27. check both sides
  28. Poori is ready. Serve these yummy poori's with aloo curry, chhola, curd, pickle, raita or chutney also.
    Poori is ready. Serve these yummy poori's with aloo curry, chhola, curd, pickle, raita or chutney also.
Recipe Notes
  1. You can add sooji / rava while kneading the dough to get more crispy poori's.

  2. You can also add ghee or oil while kneading the dough.

  3. Do not fry poori in very hot oil otherwise it will burn the poori's.

  4. You can also make poori of maida flour / refined wheat flour.

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