Poori Recipe | How to Make Perfect Pooris - The Whisk Addict

Poori Recipe | How to Make Perfect Pooris

Poori is an unleavened deep-fried Indian bread commonly made weekly in all Indian homes. Popularly, these pooris are enjoyed with poori masala and aloo puri. The Pooris are either made with whole wheat flour or all-purpose flour. They are crispy and puffy when fried and are delicious.

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Course: Main Course

Cuisine: Gujarati, Indian

Diet: Vegan

Keyword: Indian Breads, Indian Flatbreads, Poori, Puri

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: Servings

Calories: 350kcal

Author: Aayushi Patel

Ingredients

2 Cups Wholewheat Flour
1 Teaspoon Oil used in 2 parts
½ Teaspoon Salt
¾ Cup Water
Oil For Deep Frying

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Instructions

Make the Dough

Add 2 cups of whole wheat flour in a wide mixing bowl. To this add ¾th teaspoon of oil and half a teaspoon of salt. Mix it well.
Now make a well in the center and add some water. You will have to mix flour and water using your fingers.
This will hydrate your dough, which will help your pooris to puff up, the water in the dough will become steam when fried. This will help your pooris puff up.
Add water as little as you need. We need a firm yet soft dough to make pooris.
Once the dough comes together, rub ¼ teaspoon of oil between your palms, and start to knead until it forms a dough ball. This should take you about 3 minutes.

Rest the Dough

Cover and rest the dough for just 5 minutes.
A very well-rested dough may soak more oil while frying the puris.
Once the dough is rested, make 25 equally-sized dough balls. Cover them so the dough doesn't dry.

Roll The Puris

You will not need to flour your surface for rolling the pooris. As we knead a tighter dough that rotis, these roll well without dusting the surface with flour.
Roll each portion into a small circle, about 4-5 inches in diameter. Try to keep them even in thickness.
In a deep frying pan or kadhai, heat enough oil for deep frying. The oil should be hot but not smoking (about 350°F or 180°C).

Frying The Puris

Test if the oil is ready by pinching a small piece of dough and adding it to the oil. If the oil is hot enough the dough will sizzle and rise immediately. If the oil is not hot enough it will take a while before the dough rises.
Carefully slide one rolled poori into the hot oil.
It should puff up quickly.
Gently press the poori with a slotted spoon to help it puff up evenly.
Fry until golden brown on both sides, about 1-2 minutes.
Remove the poori and drain on paper towels. Repeat with the remaining rolled puris.
Serve the Puris with Halwa, Chane and Aloo ki Sabzi.

Notes

Making the Dough - The puri dough shouldn't be too soft and sticky. It should be firm and tight in texture.

Adding Water to Knead the Dough - I feel it depends on the quality of flour you are using to make the dough. So add a little water as needed to knead the dough. About 1-2 tablespoons of water at a time until the dough comes together.

Kneading the Dough - You only want to knead the dough for a couple of minutes until it becomes smooth and uniform. Over kneading the dough will make it very soft like roti dough and then pooris won't come out perfectly.

Resting the Dough - The puri dough needs to rest only for 5 minutes. The longer it rests, it hydrates, which will result in oily pooris.

Rolling The Puris - You want to roll the Puris with an even pressure into small discs. The puris should be round approximately 4-5 inches in diameter. Make sure you roll the pooris that are not too thick or thin. Thin puris come out crispy while very thick puris won't puff up and soak up too much oil.

Frying the Pooris - The oil should be hot enough to fry the pooris, but also not smoking hot. Adjust the temperature of the oil while frying the pooris, turning it to low if the oil becomes smoking hot. And turning it on high if the oil is not hot enough. If you fry the pooris in oil that is not hot enough, the pooris will turn out to be very oily.

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