Poori/ Puri

An Indian puffed up bread made with whole wheat flour.
Hey all! Here is the recipe for perfectly puffed up poori. It took me really long to post this recipe and there is a reason for it. Few months back I had posted an Instagram story of me frying puffed pooris.. And I got a lot of dms asking to post the recipe.
But for some weird reason, whenever I make poori for the blog, it either doesn’t puff up, or turns out to be very hard. Then I stopped making poori for sometime, haha. Two weeks back I tried again using my mom’s tips and tricks and it turned out perfect. I quickly noted down the exact measurements and made it twice and success, I could get soft, slightly crisp and fully puffed up poori.
So I am finally posting the recipe here. But there are some tips you have to follow.
  1. The dough shouldn’t be very soft like that of a chapathi dough. It should be a little tough, not too much though.
  2. With this recipe, you will have to fry the poori right away. If you knead the dough early and let it rest, the poori wouldn’t puff up well.
  3. Do not roll the poori very thin, it won’t puff up. At the same time very thick poori won’t taste good. Roll it in a thickness somewhere in the middle.
INGREDIENTS:
  • 2 cup atta (whole wheat flour)
  • 3/4 cup plus 1 tbsp water
  • 1 tsp ghee
  • salt to taste
  • oil for deep frying
NOTES:
  • The poori should be made right away. If you knead the dough early and keep, the poori won’t puff up well.
DIRECTIONS:
  1. In a bowl, add flour, salt and ghee. Rub the ghee onto the flour well.
  2. Pour water. Mix well with a spoon till everything comes together.
  3. Knead with the hand till you get a little tight but smooth dough. (The poori should be made right away. If you knead the dough early and keep, the poori won’t puff up well)
  4. Make small dough balls with it.
  5. Roll it out. Do not roll it very thin at the same time not very thick. (I do not use maida/flour to roll the poori, I just apply a little bit of oil and roll it)
  6. Heat oil for deep frying in a pan. When the oil turns very hot, drop in the poori.
  7. Move the poori with a slotted spoon. When it starts puffing up, press gently with the spoon till the entire poori puffs up.
  8. Flip it once. Once the poori turns golden in color, take it out and place on an absorbent kitchen towel. Serve immediately.

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