How to Make Poori
“Learn how to make the popular deep-fried Indian flatbread poori or puri with detailed step-wise pictures. Puffy and non-oily poori recipe!”
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How to Make Poori
Deep-fried & puffy
– 3 cups whole wheat flour – 3 tbsp all-purpose flour optional – 1.5 tsp sugar optional – 1 tsp salt heaped or to taste – 1.5 tbsp semolina optional – 1.5 tsp oil – 1.25 cups water or as required – 1.5 cups oil for frying
You will need:
Simple & easy-to-follow
I prepared my dough in the Nutril mill artiste. You can prepare it with any stand mixer or knead it by hand also. If you are using the stand mixer, follow the instructions accordingly. Add the wheat flour, all-purpose flour, salt, sugar, semolina, and oil.
Prepare the dough
I first added 1/2 cup of water and mixed it using pulse mode. Then I knead the dough at speed 3 or 4 for 5 to 7 minutes. If needed, I add water on a required basis. Overall I used 1.25 cups of water.
After kneading, remove the dough from the mixer bowl and gently knead and smoothen it.
Divide the prepared dough into equal parts and roll them into smooth balls. I got about 18 balls.
On a dusted surface, take one ball and roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin or too thick. Parallelly you can heat the oil for frying the poori over medium heat.
Roll the poori & Heat the oil
Test the oil temperature by dropping a small piece of the dough, and if it rises immediately, then the oil is ready. Gently drop the rolled poori into the hot oil. Let it sizzle for few seconds, and slowly the poori will puff up. You can gently press the poori with the back of the slotted spoon so that it puffs up evenly.
Fry the poori
Once it is fully puffed, carefully flip the poori and cook it turns light golden brown. Do not overcook the poori; it will become crisp and hard.
Remove the poori from the oil and place it on tissue paper or parchment paper to drain the excess oil. Similarly, fry the remaining pooris. Serve the poori hot with a side dish of your choice like potato masala, kurma, or chutney.