Poori is a puffed Indian bread and is a popular South Indian breakfast. Poori goes well with potato masala, vegetable kurma, chole masala and dal. I have made poori in wheat flour. Puri can be made by mixing atta and maida in equal proportions.
Notes
- Making a perfect dough is important for a puffy poori, make it soft and pliable and knead the dough slightly harder than roti dough.
- Do not make the dough too dry, it may end up with cracks while rolling.
- Adding rava is optional, but it is recommended to add rava to keep the poori crispy for a long time.
- Fry pooris on medium-high heat.
- Roll the poori slightly thicker than the roti. If it is as thin as roti, the poori will not puff up. If it is too thick, holes may appear during puffiness or it will become a rubbery texture, which will be difficult to eat.
- Gently press the poori while frying, this will help to make the puffy poori.
- Do not dust the poori with flour, the excess flour will be burnt and spoil the oil while frying. Instead, apply oil on both the sides of the poori dough and the rolling pin.
Variations
- Make Punjabi style aloo puri by mixing boiled potatoes, chilli flakes, coriander leaves and some cumin seeds with wheat flour.
- Combine pureed carrot and ajwain with the ingredients given above to make a delicious carrot poori.
- For beetroot poori, grind 2 beetroots with fennels and add them with flour, the remaining steps are the same.
- Apart from regular spicy side dishes, sweet poori can be made by soaking the puris in a milk mixture that contains milk, condensed milk and saffron.
Other Varieties – Masala Dosa, Adai, Idli Recipe, Quinoa Idli-Dosa, Oats Idli, Rava Idli, Carrot Roti, Aloo Paratha
Poori is a puffed Indian bread and is a popular South Indian breakfast. Puri goes well with potato masala, vegetable kurma, chole masala and dal. I have made poori in wheat flour. Puri can be made by mixing atta and maida in equal proportions.
- 1 cup Atta | Wheat flour
- 2 tsp Sooji | Rava
- Salt as needed
- Oil for frying
-
Add atta and rava to a bowl and mix together.
-
Add 2 tsp oil and salt and mix.
-
Sprinkle a little water and make a crumbling structure.
-
Knead to make a soft and firm dough.
-
Divide dough and make lemon-sized balls.
-
Roll the dough ball with the rolling pin and make a small circle.
-
Meanwhile, heat the oil in a pan.
-
Drop the poori in the hot oil and press gently with a spatula.
-
Once the poori is puffed, flip over and cook until golden brown.
-
Serve hot with potato masala.
Method
Step by Step Pictures
1. Add atta and rava to a bowl and mix together.
2. Add 2 tsp oil and salt and mix.
3. Sprinkle a little water and make a crumbling structure.
4. Knead to make a soft and firm dough.
5. Divide dough and make lemon-sized balls.
6. Roll the dough ball with a rolling pin and make a small circle.
7. Meanwhile, heat the oil in a pan. Drop the poori in the hot oil.
8. Press gently with a spatula.
9. Once the poori is puffed, flip over and cook until golden brown.
10. Serve hot with potato masala.
11. Serve hot with potato masala.
Super recipes
Thank you padmini