What is a Perfect Poori?
Poori is a deep fried Indian flatbread made with whole wheat flour. A perfect poori is puffed, soft, moist and beautifully golden. A very versatile bread that can be paired with gravies such as aloo chhole or side dishes such as aloo tuk, with dessert such as sooji halwa or even beverages such as aamras. Amazing, isnt it!!
Let’s talk about the ingredients of Poori
Here I am sharing the recipe for basic pooris, which is actually a beginner’s thing but I have also shared the tips to make a perfect poori which might be helpful for the experts too ;). Pooris need no special ingredients. Just what is required for chapati. The dough of pooris is harder than that of chapati. And I add one secret ingredient for the gorgeous colour. I also add some fat in form of ghee, it makes the pooris really soft and flaky.
Poori recipes on the blog:
Perfect Poori Recipe
Course Breakfast, Snacks
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings 4 Persons
Ingredients of Perfect Poori
- 2 cup whole wheat flour
- 2 tsp clarified butter (ghee), hot
- Salt to taste
- 1 tsp sugar
- Oil for frying
How to make Puffed Poori
1. Prepare dough for poori
In a large plate or bowl add 2 cups whole wheat flour, salt to taste, 2 tsp hot ghee and 1 tsp sugar. Mix everything. Add water little by little to bring make a semi stiff dough. (Neither too hard nor soft as for chapati).
Tip: Adding sugar gives a beautiful colour to the pooris. Adding ghee keeps pooris soft and hot ghee ensures that the pooris puff up.
2. Leave the dough for 15-20 minutes
Cover and let the dough rest for somwtime. There after knead it once.
3. Make portions and roll pooris
Divide dough into 2 portions. Make a log. Cut into discs. Take a disc, roll it and then flatten it. Roll the flat ball into a poori, thicker than chapati.
4. Fry the pooris
Heat sufficient oil. Check if it is ready by dropping a tiny ball into it. It pops up. Correct temprature of oil is very critical. Once the oil is ready… put the rolled poori in it. Once poori floats press it with a perforated spoon. It will puff up. Turn and cook from the other side too till golden.
5. Bon appétit
Serve pooris with aamras and aalo ki sabji.
- You can add flavouring of your choice.