Poori is a deep-fried Indian bread that is made from whole wheat and salt. It is an extremely popular Indian breakfast dish, that is often served with potato curry or chole masala. Pooris are quite simple to make and taste best if eaten hot. Continue reading if you want to know step by step procedure to make these delicious pooris.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
250 g whole wheat flour
1 tablespoon semolina/sooji rava (optional)
100 – 120 ml water (approx)
1/4 teaspoon salt
Vegetable oil (for deep frying)
Making the poori dough:
- In a medium-sized bowl, add all the dry ingredients – whole wheat flour, semolina, and salt. Combine well.
- Add water in stages and begin to mix to form a dough. Ensure to add water carefully as more water would make the dough very moist and runny.
- Knead the dough to make a stiff and tight dough ( shouldn’t be dry). Then add 1 tsp oil and coat the dough uniformly.
- Divide the dough equally into 8-10 small parts.
Rolling the poori:
- Roll each part of the dough into a soft roundel by placing the dough in between your palms.
- Sprinkle some wheat flour on the dough and flatten using a roller into a slightly thick poori. (As rolling the dough into a thin poori will prevent it from puffing, which we don’t want)
- Similarly, roll all the dough and place them on a paper towel in a manner that they don’t overlap with each other.
- Heat vegetable oil in a frying pan on medium flame.
- Once the oil is hot enough, gently slide one poori into the hot oil.
- When the poori rises halfway to the surface, gently press it down using a deep-frying ladle. This helps the poori to puff nicely.
- Once the poori becomes light brown, flip it and fry until the other side also turns light brown.
- Remove the poori carefully and put it in a colander. (Place a paper towel inside the colander for oil absorption)
- Repeat the same process for all poori.
- Enjoy hot pooris with chole masala or potato curry.
- You can tweak the quantity of each ingredient as per your taste and preference.
- Making the dough is a key step here. Add water in small amounts step by step to form a smooth, stiff, and tight dough.
- Semolina is an optional ingredient. You can skip if you do not have it.
- Adding too much semolina will make the poori too crispy. However, if you wish your pooris to be very crispy and flaky, you can go ahead and use double the amount mentioned.
- Pooris taste best if eaten right after they are made.
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤