Poori is that staple food of India that knows no boundaries. The deep fried puri made with wheat flour (atta) is one of the delicious Indian flatbreads just like roti. This is an instant recipe where the dough needs no resting time. Just mix the ingredients and you can start frying.
The puffed poori tastes great and crispy when served hot, straight from the oil. As time passes, the puri becomes soft and less crispy (as you can see in the image). But it still tastes good. Since it is deep fried in oil, they cannot be called a healthy food. Still they are made at least once in a week in my kitchen as it is difficult to resist the deliciousness overloaded.
There are some easy tips to make a perfect, puffed and less oily poori. Let’s have a look at them.
- Make the dough a little hard than the roti dough. If the dough is soft, the poori will absorb more oil and wont puff. So add less water to make a hard dough.
- Roll the dough evenly to make a puffed puri.
- The oil for frying must be really hot. Otherwise the puri will become oily.
- After adding puri to the hot oil, gently press it with the back of the ladle to make it puff.
Now you know how to make a perfect poori, let’s see the recipe now.
Poori Recipe / Deep Fried Wheat Flatbread
Wheat Poori / Puri / Fried Wheat Flatbread
Ingredients
- 2 cups Whole Wheat Flour (Atta)
- Salt to taste
- 1/2 cup Water
- Oil for deep frying.
Instructions
- Mix wheat flour and salt in a large vessel.
- Knead the dough by adding a little a water at a time. The dough should be a little hard but not too hard. Knead for 5 minutes.
- Divide the dough into 12-15 small balls.
- Heat the oil in a deep frying pan or skillet. Keep the flame on medium high.
- Take a ball and apply some oil on it. Now roll the dough evenly in small round shape.
- When the oil is really hot, add the rolled poori to the oil. Then gently press the poori into the oil with the back of the ladle. The poori will start to puff up.
- Flip the poori to the other side and fry until slightly brown.
- Remove from oil using a slotted ladle. Transfer them to a plate.
- Repeat with the remaining dough balls.
- Serve the puri hot with your favorite curry and enjoy.
Notes
- Make the dough a little hard than the roti dough. If the dough is soft, the poori will absorb more oil and wont puff. So add less water to make a hard dough.
- Roll the dough evenly to make a puffed puri.
- Do not use flour to roll the dough. Always apply oil. If you dust with flour, there are chances of the flour to get burnt in the oil.
- The oil for frying must be really hot. Otherwise the puri will become oily.
- After adding puri to the hot oil, gently press it with the back of the ladle to make it puff.
During the first trimester of my pregnancy, I had a big craving for poori with green peas gravy. And my smart little boy is a great admirer of the same combo. By the way heis ok with any side dish as long as it is with puri or roti. You can have puri with any of your favorite gravy. Still these are my suggestions with poori.
Happy Cooking
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