Poori/Puri
Cooking Time: 15 -20 mins.
Serves: 4 people. Description: Poori/Puri is a very popular Indian fried Flat bread. It's a yummy breakfast recipe that is loved by all irrespective of their ages.I usually make poori for guests and in weekends Kids love to eat this more than chapati .As we all know making puffy poori is a bit tricky.It has to be puffy at the same time it should be soft. Consistency of the dough,rolling thickness,oil temperature everything matters. .I have shared the tips and tricks based on my observation & from the cookbooks i read. Ingredients Whole wheat flour - 2 cup Chiroti soji : 1 tsp Ghee - 1 tsp Oil for deep frying pooris Little wheat flour for dusting Salt- 1/2 tsp |
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Method
- In a wide bowl,take the flour. Add salt, soji, hot oil/ghee 1 tsp and mix well to make a crumbly mixture. Add water little by little and make the dough. Dough should not be sticky, wet or too soft like chapati dough. It should be smooth and stiff but not hard.
- Do not allow the dough to sit as it will soak up lot of oil. So start making pooris as soon as the dough is ready.
- Knead well and make equal sized smooth balls from the dough. Flatten it slightly.
- Roll it out into circles with a help of a rolling pin dusting a little flour.The rolled out puris should not be too thin nor too thick.
- It should be of medium thickness and smaller in size (diameter) than chapati and with uniform thickness throughout. I use a poori presser as shown in the below image, so that i get pooris with uniform thickness without dusting flour. Another point to note is that as far as possible avoid dusting too much flour as the excess flour will leave a burnt residue in the oil. Alternatively you can apply a little oil on the rolling surface and then roll out pooris, so that the dough does not stick to the board.
- Heat oil to deep fry.To check the right temperature of oil,put a small piece of dough.It will rise immediately at the same time it should not be browned.This is the perfect heating of oil.Immediately slide the poori and after a second,press it with a slotted ladle.It will puff up well.Flip it carefully and allow it to cook for few seconds till the bubbles cease.Remove and lower the flame till u drop the next poori .Drain in a tissue paper.Keep the flame high and repeat the same for remaining pooris.
- Adding sooji/rava is to maintain crispness.The puffed poori won’t break till u break it with ur hands.Some people soak the rava in little water before adding. If u add more quantity of rava, it would be good.But here it is not necessary as we are adding negligible quantity. U can also omit sooji and try, It is completely optional.
- Serve it hot with aloo masala or gravy of your choice. We like it with Kadai Vegetables curry.
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Tips
- If u feel ,u have added very less water and the dough is too tight,beat the dough well for few minutes. It will become soft.Then make pooris.It will come out well.
- Always use less flour for dusting else the dusted flour will spoil the oil and will be settled as sediments.So dust only once.U can apply oil on the rolling board and make pooris.
- Right temperature of oil is more important.Never allow it to fume or smoke.Poori will turn dark brown in color.Check the oil as mentioned above and proceed.
- Adding sugar helps in turning the poori to a nice golden colour. Also enhances the taste.
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I Welcome your valuable suggestions/comments on this Recipe.