Poori/Puri is a popular and common breakfast had almost in all South Indian houses. The best combination is with Potato masala, it is always a super hit and super tasty. There are other choices as well, it can be had with chana masala, vegetable korma, potato peas curry, even with chicken korma, mutton korma, egg korma and much more.
Poori / Puri is an unleavened deep-fried Indian bread. It is eaten for breakfast or as a snack or light meal. Puri is prepared with wheat flour, either atta (whole wheat flour), maida (refined wheat flour) or sooji (coarse wheat flour). Maida flour is the most common flour used in making Pooris. In some recipes, cumin seed is also added to the dough. A dough of the flour is either rolled out in a small circle or rolled out and cut out in small circles and deep fried in ghee or vegetable oil.
Steps to be taken care while kneading Poori/Puri :
- Mix dough using warm water.
- Allow the dough to rest least for 30 minutes.
For one cup flour, less than half cup warm water should be enough. While kneading, do not pour entire water in a stretch. Always add little by little and mix the dough thoroughly. The dough should be stiff in consistency. If you make it soft then it will pull a lot of oil while deep frying.
- 1 Cup Whole wheat flour
- 1/2 Cup Water warm
- 2 tsp oil to mix in dough
- salt to taste
- 2 Cup oil to deep fry
- In a wide bowl, sieve and add whole wheat flour, salt, one tsp oil and mix thoroughly so that salt and oil mixes well.
- Now add water little by little and make the dough. Add remaining oil and knead the dough thoroughly. close the dough with a damp cloth or cling film and let it rest for at least 30 minutes. Then knead the dough thoroughly and make smooth balls of small gooseberry size. With the above-said proportion, you can make approximately 10-12 Pooris.
- Flatten and coat it in little flour on both sides. Now using rolling pin roll the dough to a thick sheet than do it for roti (Usually, I don't make thick Poori. I just make thin sheets as we do for roti).
- Meanwhile, add oil to Kadai, and heat it on medium flame. Allow it to get very hot. Now gently slide the poori into the oil. The poori will settle down for few seconds and then comes up. Once it starts floating, gently press on one side with a frying ladle. This will help the Puri to puff up. Flip the Puri and cook on the other side until golden brown. Scoop the Puri to the side and drain out all the excess oil. Remove the Puri and transfer to the kitchen towel. Repeat the process with the rest of the dough balls.
- Dough made for poori should be stiff in consistency. If it is soft it will pull a lot of oil while deep frying.
- You can even add a tsp of ghee while making dough, which enhances the taste of the poori.
- While flattening the dough, use either little flour or oil to flatten.
- If you use more flour while flattening the dough, during deep frying the excess flour will settle down in the bottom of Kadai and gets burnt. When you repeat the process that burnt particles will coat on the poori.
- Before you fry each and every poori allow oil to get heated, or else poori will not puff.
- Don't deep fry till it gets burnt. Always remove poori while it is in golden brown.
Soft and fluffy Poori / Puri can be served along with any vegetarian or non-vegetarian (Chicken Kurma) side dish.
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