Poori recipe with step by step photos and video

Poori or Puri is an Indian deep fried flat bread made with wheat flour. Poori masala or aloo poori is a regular breakfast dish in India and you can find this snack in small tea shops to big restaurants.

Preparation of poori is quite simple and before going to the recipe let's discuss some key points. Poori is normally made with finely ground wheat flour. Sometimes all purpose flour or maida is also used. I use one or two tablespoons of semolina / rava to balance the dough. semolina makes the poori puff and crisp. But with too much semolina, the poori will be hard

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 Recipe | How To Make Puri At Home | Soft And Crisp Poori Recipe

Deep fried Indian Flat bread

Preparation time: 35 minutes | Cooking time: 10 minutes| Total time: 45 minutes

Ingredient

2 cups finely ground wheat flour
2 tablespoon semolina or Rawa
Salt to taste
Water as needed
Oil for frying

How to make Poori /Puri

Preparation of Poori With Step By Step Photos

Take wheat flour, semolina and salt in a bowl. This semolina will make your pooris crisp 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. Set aside for next 30 minutes.
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.....