Poori or puri is a popular dish in India made with unleavened wheat flour. I don't see any people who don't like to eat poori (except for those who always diets!!). Usually they are served for breakfast in south India. they are also served in special occasions such as marriages.
A variant of poori is Bhathura, which is three times bigger in size than poori. But they are made using leavened dough of all purpose flour.
Poori recipe
Serves : 15 - 18 poorisIngredients (1 cup - 250 ml)
Whole wheat flour - 2 cups
Oil - 1 tbsp
Salt to taste
Water as required
Oil for deep frying
Method
- In a mixing bowl, add whole wheat flour, salt, oil and mix well
- add little water in batches and make thick and tight dough by kneading well with your hands. Dough should be little more on harder side
- divide dough into equal sized (small to medium) balls.
- Heat oil in deep frying pan on medium flame
- Take each dough on rolling board and spread flat evenly into not so thick and not so thin pooris. Don't use extra flour for dusting as we do in making chapatis. To avoid dough sticking to rolling board or pan u can use a drop of oil while spreading
- when oil is hot enough add one poori at a time and fry by gently pressing down with frying spoon. Turn over the other side and fry till light and golden brown
- Serve hot with Channa masala, palak curry, Capsicum fry
Tips:
- make pooris as soon as the dough is ready. dont leave the dough aside, it will absorb oil more if it is prepared after some time.
- just drop a pinch of dough into hot oil to see it if hot enough. if the dough rises to the surface then oil is ready for deep frying
- place pooris on tissue paper after it is deep fried to absorb extra oil
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