Poori Recipe ( Puri)
Poori (Puri) is an Indian fried puffed bread made with whole wheat flour. This unleavened bread is soft, fluffy, and crispy and is perfect to serve with Indian curries. Check out my easy recipe to make perfectly puffed-up non-oily poori every time.
Servings: 4 people
Ingredients
- 2 cups whole wheat flour (gehu ka atta, chapati atta)
- 1 teaspoon granulated white sugar (optional) gives a lovely caramelized brown color to poori
- ½ teaspoon salt
- 4 teaspoons fine semolina (sooji) (optional) gives nice crispiness to poori
- oil for frying
Instructions
Knead The Dough
- Mix whole wheat flour, sugar, salt, and fine semolina (sooji) in a large bowl.
- Add water (approx ¾ cup) little by little and knead to make a smooth but stiff dough. The consistency of the dough is very important in making good puffed-up puri. It should be tighter than the regular roti dough. If it is not tight, the poori won’t puff up well and will absorb more oil.
- Cover the dough with a clean kitchen cloth and keep it aside for 15 minutes.
Roll The Poori
- Knead the puri dough again for a minute until it is smooth. Then, divide it into 14-16 equal-sized pieces. Roll each piece into a smooth ball and press it gently between your palms.
- Take one dough ball and apply 2-3 drops of oil over it. Keep the ball on a rolling board or on the clean kitchen counter. Roll it into a 4-inch circle using a rolling pin. The side of the circle should be slightly thinner than the center. Roll 3-4 balls and cover the rest with a kitchen cloth.
Fry The Poori
- Heat 4-5 cups of oil in a pan over high heat until the oil temperature is very high. You need very hot oil to fry the poori. If fried in less hot oil, they will not puff up perfectly and absorb more oil.
- Note – Drop a small dough ball into the oil to check if it is hot enough. If it rises immediately, the oil is hot enough to fry the puri. If the ball does not rise immediately, heat the oil for more time.
- A candy thermometer can be used to measure the oil’s temperature, which should be 360°F-380°F (180°C-190°C).
- Slide a rolled puri gently from the side of the pan into the hot oil and fry until it puffs up (10-15 seconds). Keep pressing gently with the back of a slotted spoon. Flip and fry from the other side until nicely browned (10-15 seconds).
- Drain it on a plate lined with a paper towel. Fry all the rolled poori in the same manner.
- Once the rolled poories are fried, reduce the heat to low and roll another batch. Set the heat to high again and heat the oil well. Now fry the next batch.
Video
Notes
You can use a stand mixer or a food processor fitted with a dough attachment to knead the dough.
Never use dry flour to roll the dough. It will burn in the oil while frying, become black, and stick to the next poori.
Do not roll the puri too thin; it will become hard while frying.
Roll the dough into a rough circle if you have trouble rolling out round puri. Use a cookie cutter or any sharp 4-inch round object to cut the dough into a round. You can also use a tortilla press to roll them.
Nutrition
Calories: 226kcal | Carbohydrates: 48g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 292mg | Potassium: 227mg | Fiber: 7g | Sugar: 1g | Vitamin A: 5IU | Calcium: 21mg | Iron: 2mg
