Poori Recipe
Poori Recipe
Poori (also spelled as Puri) is a popular Indian fried bread made from whole wheat flour. It’s crispy on the outside, soft on the inside, and is usually enjoyed with curries like potato bhaji, chana masala, or even as a snack with tea.
Poori Recipe
Ingredients:
- Plain flour – 1 cup
- Baking powder – 1/4 tsp
- Ghee – 1 tbsp
- Warm milk – As needed
- Oil – For deep frying
Aloo Chana Ki Bhujia: Urdu – English Recipe
Instructions:
- Mix the ingredients: In a large mixing bowl, combine flour, baking powder and ghee.
Gradually add warm milk little by little while kneading the dough. - The dough should be firm, not too soft like chapati dough. A stiffer dough helps the poori puff up well.
- Divide the dough into small sized balls.
- Roll out: Lightly grease the rolling surface and rolling pin. Take one ball, flatten it slightly with your fingers, and roll it out into a small circle of about 4-5 inches in diameter.
- Ensure that the poori is rolled out evenly, neither too thin nor too thick. Repeat with the remaining dough balls.
- In a deep frying pan or kadhai, heat enough oil for deep frying over medium-high heat.
- The oil needs to be sufficiently hot; if the oil is not hot enough, the pooris won’t puff up.
- To check if the oil is ready, drop a small piece of dough into it. If it rises to the surface immediately and starts bubbling, the oil is ready.
- Carefully slide one poori into the hot oil. It should puff up immediately. Gently press the poori with a slotted spoon to help it puff up fully. Once puffed, flip it and fry until both sides are golden brown.
- Remove the poori with a slotted spoon and drain excess oil by placing it on paper towels. Repeat with the remaining pooris.
- Serve pooris with potato curry (aloo bhaji), chickpea curry (chana masala), or a sweet dish like halwa.
