Poori or Puri, the fried flat bread, I don't feel, this needs a description. It is everyone's favorite, me too 😊😊😊, In my childhood, I like to eat this very often, now my kids also. Yes, these deep fried foods are not good for health. But still, I prepare this at least twice in a month and trying to incorporate some veggies along with it. So friends, here I am trying to give you some tricks to make the basic puffed crispy wheat poories.
Poories can be prepared with wheat flour, maida, and semolina and you know we have a rice version 0f this. But in most of the houses, poories are prepared with wheat flour or atta. Let us take the wheat flour and incorporate some semolina or rawa with it. This will provide you a nice crisp puffy poories.
Also the water content of the poori is important, do not put too much water and never make a soft dough for poories. The poori dough should be a little stiffer or harder in order to prevent the absorption of oil. If you can also refrigerate poories for 10 minutes after kneading, this will also help to prevent the oil absorption.
Poori is usually served with potato masala in Kerala and Tamilnadu, but in Karnataka, many times, we got poori with sambar. There are so many accompaniments for poories, you can serve with simple green peas masala, egg curry , chicken curry and so on... But the potato masala (aloo bajii or potato bajji ) is the best suit for poories.
Poori or Puri recipe
Recipe type: Main course
Preparation time: 35 minutes | Cooking time: 10 minutes| Total time: 45 minutes
Direction of preparation of poori or Puri
- Take wheat flour, semolina and salt in a bowl. This semolina will make your pooris crispiest and also the it will puff up as soon as you drop them in oil. Instead of this, you can add some oil or ghee to this. That also will give you the same results.
- Now mix these dry ingredients with your hand so that everything mix together nicely. If you add water prior to mixing, then you have to knead the dough for more time to incorporate the ingredients evenly.
- Now add water little by little and knead it unless you get a nice stiff dough.The dough should be little harder than the chapati dough. If you add water in excess, the pooris will absorb more oil and will not be crispier.
- Now apply some oil on the surface or cover with a wet cloth. Let it rest for about 10 to 15 minutes, not more than that.
- After 15 minutes, knead the dough slightly. At this stage, you will feel your dough softened. Take a small portion of the dough and roll it using both hands until you get a nice round ball.
- Then flatten it by pressing slightly so that you will get a nice thick coin shaped disc.
- Apply some oil on dough and roll into small discs. I have a press here, so I am using this. If you don't have this pathiri press, then you can use normal chapati maker. Apply some oil on both of the inner surface of the press. Place the rolled and flattened disc on the presser, It should be near the center of the press but not on the exact center.
- Now close the lid and press it lightly with its handle so that you get a round flattened thin discs.
- Heat oil in a kadai and drop the puries into it. You can check the oil temperature by dropping a small ball of dough into the hot oil. If it emerges immediately, that means the oil is at the adequate temperature to fry pooris. For more information, please check my previous post Mangalore buns / banana puris.
- It will puff up immediately, if not slightly press with a spoon and make sure that you don't press this for a long time, as the heat is on high and the puries will burn quickly. Flip and cook the other side also.
- Remove from oil with a perforated spoon.
- Serve hot with potato bhaji. Enjoy.....
- The poori dough should be harder than the chapathi dough.
- You can add one or two teaspoons of ghee or oil to enhance the texture and flavor.
- The addition of rawa or semolina will make your poories crispiest and will also yield puffed up poories.
- The oil should be hot enough otherwise the poories will turn oily and flat.
- You can check the oil, by dropping a small portion of the dough. If it is at the right temperature, the it will rise quickly and will not burn.