Poori or Puri is an Indian Bread made with Whole Wheat flour. It is one of the most sought out dish served mostly for breakfast but can be served for any meal.
There are so many side dishes that can be serve along with Puris. The most famous is the Aloo Bhaji or Channa Masala. Infact the combination is called Poori Channa, Poori Aloo etc. Poori made with whole wheat flour is the simplest form of this deep fried Indian Bread.
Indian Breads vary from simple Roti, Puri to complex breads like Naan Rumali Roti etc. Of all the Flabreads, these unleavened breads, along with Rotis, form the staple food across many states in India.
Flatbreads are my most favorite category across countries. When I thought of making Flatbreads, I was checking and updating my older posts, I suddenly realised that I do not have a proper post dedicated to my most favorite bread of all.
I had poori recipe listed as part of another dish. Which is not acceptable. Hence I spent my Sunday morning clicking pictures and wanted to have a dedicated post for Pooris.
Simple basic Pooris are made with just water and salt. We can make stuffed pooris, pooris with other flours. Luchi is a famous poori made with All purpose flour.
I remember writing a post on the different Indian Breads, I can’t pick it up right now. Will link once I land on it.
I will be doing Flatbreads as part of the BM#69. For the day 1 it is our humble Poori. Our Sunday Breakfast is alternated with Appam or Poori.
Making Pooris that are not greasy and puffed up Poori is an art in itself. Amma always makes great puris and I have learnt the trick from her. Our pooris always puff up and are not so oily. To get this, we should knead the dough just before serving. If the dough rests, it tends to get soft, which will dunk more oil. Dough should also be stiff and not soft as we make for chapattis.
Step by Step pictures for making Pooris
- 3 cups Wheat flour / Atta
- 1 cup Water
- Salt to taste
- Cooking Oil deep for frying
- Take a bowl with the atta. Add salt and mix well. Add water little by little and knead well till you get a stiff dough. The stiffness is to make sure pooris doesn't dunk more oil and not much flour is required to dust it while we roll them out.
- The poori dough need not be rested as it will absorb more water after resting. Pinch into into equal size balls. Dust with flour and using a rolling pin, gently roll out discs. You should not use too much pressure as it will make the dough stick to the board and will get a dent. Roll out all the ones that are required to be fried.
- Heat oil in kadai, check if its really hot. This can be done either by dropping a small piece of dough or by keeping our hands over the kadai. If you feel hot waves coming out, then it means its hot enough. Just take care not to keep it too close.
- Lift the poori and dab off excess flour if any sticking to the poori. If it has extra flour, the flour will settle in the oil later, which needs to be avoided. Then slide it gently into the oil. When you slide it from one edge, oil will not splash. Gently press the poori with the slotted spoon, this way it will get cooked evenly and it will rise. Then immediately roll over the other side. Cooking this side will take few seconds more as this is the thicker side.
- When its done, just keep it resting on the kadai side so that excess oil will drain away. Remove on to a kitchen towel.
Whenever I eat poori, I remember my friend’s Mom. When we had gone to her place one evening, she prepared Poori for evening tiffin. All my friends, after eating just 2 or 3 pooris, said they can’t eat anymore. I never had such hassles. But looking at my friends, Aunty was surprised and said being teenagers we should eat more of such oily food, as we may not be able to eat it at later stage. How true she was!
Wish I could do it again!