Puris/Pooris (Deep fried Indian bread)
Puri/poori is the most popular kind of Indian bread for
festivals, special occasions and parties. They are unleavened deep fried breads
made of wheat flour. Other variation of deep fried bread is Bhatura.
Pooris can be enjoyed at any time of the day as breakfast,
lunch or dinner in Indian cuisine and can be enjoyed with any type of Indian
curry or Daal and also served with chutney and pickles to enhance the taste.
At the time of preparation clarified butter or oil is added
to the flour to make them crispy and puffed.
Pooris can be enjoyed plain or can be filled with different
fillings made of potato, lentils or fenugreek or spinach leaves etc. Today I am
going to share plain poori recipe but you can find other variation recipes on
my blog. So happy cooking!
Ingredients
- 3 cups of Atta (wheat flour)
- 2 tbsp. Ghee (clarified butter) or Oil
- Salt to taste
- Oil to deep fry
- ¾ cup Water
Method
- Take flour into a large mixing bowl, add ghee/oil and salt to the flour and rub well with the help of fingers
- Now by adding a little water at a time make a soft but not
sticky dough cover with a damp cloth and keep aside for 20 minutes
- Knead the dough again for 5-10 minutes until dough gets firm
and smooth, divide the dough into 18-24 pieces and make small round balls
- Roll out each ball to a 5 inch circles on a flat surface
with the help of rolling pin (apply a little oil so that pooris do not stick to
the surface)
- Heat oil in a kadhai or deep bottom pan and drop a poori
carefully to the pan, poori will get puffed up immediately and float to the
surface, let golden brown from both sides
- Lift out and drain excess oil, place on a kitchen napkins,
repeat the process for all other pooris
Pooris are ready enjoy hot with your favorite curry!
Note: If you want to make soft pooris
for later use or to take with you for travel purpose, milk can be used instead
of water to make the dough.
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