Google+ Spices in the Cookie Jar: Poori - Fried Indian Bread


Friday, May 9, 2014

Poori - Fried Indian Bread

Hello peeps,

How's everyone doing? Getting ready for an exciting weekend I hope.. :) We haven't planned anything yet,
probably laze around at home. I wanted to post this before we swing into the weekend, so it wouldn't be forgotten in my drafts for another couple of days. Besides, piping hot, puffed up pooris belong on a lazy weekend brunch menu...right? So, I wanted to share this recipe with my readers to enjoy over the weekend. :)
Pooris are perhaps the most versatile and most liked among Indian breads. Making pooris is not a difficult process, and some tips and tricks will ensure you get perfect pooris every time. The dough, although similar to chapati dough, is thicker and less moist. Too much moisture in the dough and the pooris will absorb a lot more oil. The balls are rolled out into smaller circles and deep fried in oil until they puff up. They are best served hot with aloo/potato masala.  

Wheat/atta flour - 1 1/2 cup
Salt as required
Warm water - 1/2 to 2/3 cup (adjust as you go)
Oil - 2 to 3 cups, for deep frying

  • Mix the flour and salt in a bowl. Add water little at a time and knead to form a slightly stiff, non-sticky, pliable dough. Make sure the dough is a bit more firmer and less moist than a chapati dough.
  • Once the dough is formed, do not allow it to sit as it will soak more oil while frying. Form longish logs by rolling the dough between your palms. Pinch off equal ping-pong sized balls and roll them into smooth balls.
  • Flatten the balls and roll out into circles smaller than chapatis (about 5 to 6 cm in diameter). Try not to use flour for dusting as this will leave a burnt residue in the oil. Use a little bit of oil instead while rolling out the pooris so it doesn't stick to the rolling surface. 
  • Roll out all the pooris, lay them flat without overlapping and cover them using a paper towel. Do not stack pooris as they will not puff up properly.
  • Heat oil in a kadai, when the oil starts to shimmer carefully slide in one poori (work with one poori at a time). When the poori starts to float to the surface, gently push it down using a ladle so its covered in oil. Once the poori puffs up, flip it over and fry till golden brown. 
  • Remove and drain on paper towels and serve hot with potato masala.

  • Do not stack rolled out pooris on top of each other.
  • Avoid using flour for dusting but if you are using flour then use to a minimum. 
  • Check if the oil has reached the right temperature by dropping a small piece of dough, if it sizzles and floats to the top immediately the oil is ready.  
  • The oil temperature can go low once a few pooris are fried, so adjust the heat accordingly.