Poori is a traditional Indian fried bread that is delicious to enjoy with Indian curries. Most households make these poori on weekends or festivals. Poori is a popular Indian breakfast very much popular all over India. It is served with delicious Curry, Chole or Halwa. Me and my kids like this poori for breakfast with a hot cup of tea.
Table of Contents
1. About the recipe
2. Ingredients
3. Step by Step method
4. Tips
1. About the recipe
Poori is a popular Indian deep-fried bread. It is one of the popular choices in Indian households for breakfast. It can be served with a choice of gravy curries. You can make poori by using a variety of flour like wheat flour, flour, rice flour, besan(gram flour), etc. Here, I share my poori recipe with step-by-step photos and tips, and you will love making it to enjoy with your favourite curry.
Let’s Start Cooking!
Serving Suggestion: 3
Preparation Time: 10 minutes
Cooking Time: 2 minutes
2. Ingredients
- 2 cup wheat flour
- 1 teaspoon ghee or refined oil
- ½ teaspoon salt
- Water as required
- Oil for deep frying
3 . Step by Step method
Kneading the dough
- Take whole wheat flour, salt and one teaspoon of oil in a large bowl. Mix it well.
- Add a little water at a time and start kneading the dough.
- If the dough is too sticky, sprinkle some flour and knead them well for at least 5 minutes, and if the dough is too dry, add water a little and knead to make a soft dough. The amount of water will depend on the quality of the flour. Do not add much water at once; otherwise, the dough will become sticky.
- The dough should be smooth and a little soft(not like roti); place them in the same bowl, cover it with a damp cloth and allow it to rest for 5 minutes.
- After resting time, again knead the dough to make it smooth.
- Then, cut the dough into 6 to 8 equal parts.
- After that, place a dough ball over the rolling surface that is dusted with flour. Using a rolling pin, roll the dough out into a circle. Roll each disc into a 4 to 5-inch diameter circle.
- Roll a few pooris and keep them on a plate.
Frying
- Heat oil in a deep pan or kadhai for deep frying.
- When the oil is hot, slide one poori into the oil. Fry it with gentle pressing using the back of the slotted spatula. And it will puff up right away.
- Fry another side until lightly golden; don’t fry for a long time; otherwise, it gets crispy, not soft.
- Remove it and place on the plate.
- Serve hot with your favourite curry, Chole or Halwa.
4. Tips
- The dough should be smooth and tight because soft dough will not hold the shape of the poori while frying.
- It is very important to know the right temperature of the oil. If the oil is too hot, the poori will burn; however, if the oil is cold, they will become soggy during the frying.
- The poori should puff while frying. If not, either the dough is not been kneaded well, the poori has not been rolled out evenly, or the oil is not hot enough.
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