Zuì hǎo Poori or the Best Poori recipe is a poori that stays puffed up for a longer time and tastes very crispy and delicious with any side dish.
We are on the final alphabet of the A to Z Indian Pooris and for Z, I had to twist a bit to use the Chinese word zuì hǎo which means The best. The recipe is inspired by Anu's recipe and I totally enjoyed making it.
The pooris stay puffed up and are crispy as it uses Semolina, along with hot oil. I first saw this on Finla's feed where she said she made it from Ria's space. When I checked on Ria, she had done it from Anu. So this poori recipe has traveled quite a distance to finally end the series of A to Z Indian Pooris.
I made Aloo Masala as the side dish and nothing can beat the quintessential aloo masala with poori. This series on AtoZ is something we started this year and had some fantastic collection from my BM friends. Come back tomorrow to find the entire collection.
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Step By Step Pictures for making the poori
Zuì hǎo Poori | The Best Poori Recipe
Ingredients
- 1 cup Wheat Flour - 140 gm
- 1/2 cup 70 gmAll Purpose Flour / Maida
- 1/4 cup Semolina / Rava
- 1 tbsp Besan
- 2 tsp Sugar
- Salt to Taste
- 2 tbsp Cooking Oil hot
- 1/2 to 3/4 cup Milk
- Cooking Oil for deep frying
Instructions
- In a large bowl, take wheat flour, maida, rava, besan, sugar, and salt.
- Mix well with a spoon or with your hands to bring all the dry ingredients together and then mix in the hot oil. Rub the oil into the flour.
- Now add the milk or water into the flour and knead for 5 to 6 minutes to make a stiff dough. Allow the dough to rest for 30 minutes to an hour or more.
- After the dough rests, knead it briefly and divide the dough into small portions.
- In a Kadai, heat the oil for frying.
- Take the balls, dust with flour, and roll out to a 5 to 6-inch disc.
- Gently drop the pooris into the hot oil. Press on top for the pooris to puff up.
- After the puri puffs up and turns a golden brown you need to flip it over and cook until the other side is golden as well.
- Take the puri out using a slotted ladle on to a kitchen towel.
- Serve with a side dish of your choice.
This was part of the AtoZ series I did on Indian Pooris, for the entire collection of A to Z Indian Pooris, check the roundup.
If you are looking for different options for Indian Breakfast and feel adventurous about making it in alphabets, do see the roundup of A to Z Indian Breakfast dishes.
Vaishali says
Zuì hǎo Poori ! The name made me curious , seriously ! How smartly you have used the Chinese word - very interesting !
And the pooris sound interesting as well , so many ingredients and so well puffed , I shall definitely bookmark the tomorrow’s post , with all varieties of pooris .
Radha says
Both the name and poori sound interesting. The texture and puffiness of the poori is great and aptly called "The Best"
Harini Rupanagudi says
Wow! You have very smartly used the Chinese word to get around the Z. Love the ingredients that went into the best poori 🙂
Rafeeda - The Big Sweet Tooth says
I was a bit intrigued by the name, but loved how you came up with the name to fulfil the A to Z of pooris. I have seen this on Ria's page and totally love how puffed up it looks. Uses milk, making it more interesting. I am amazed how when I thought there were hardly 3 or 4 varieties of pooris, you came up with 26 varieties! Hats off to you, Valli... Wishing you lots of power... <3