Thursday, November 4, 2010

Simple Poori

Make stiff dough of whole wheat flour and deep fry in hot cooking oil.

Poori is the traditional fried Indian bread which is served with a variety of side dishes, such as Aloo Sabzi (potato curry), Kofta Curry, Amritsari Chhole (chick pea curry) etc and Raita.

Poori is an easy-to-make recipe but in order to make puffed ball like crispy puris, two things are very important to know. One is the right consistency of the flour dough and second is the way of rolling out the kneaded dough.


  • 1 cup whole wheat flour
  • ½ tsp salt
  • Cooking oil


  • Mix whole wheat flour and salt together in a bowl. Add warm water just enough to form a smooth, firm and non sticky dough. Remember poori dough is smooth but stiff. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested.
  • Cover with a wet towel so the dough does not dry out and keep it to rest for at least ½ hour at a warm place.
  • Punch and knead the dough again before rolling out. Dough should be stiff enough to roll without extra flour.
  • Divide the dough into small balls about golf-ball size, and roll out into 4" rounds on an oiled board.
  • Heat the oil in a wok or kadhai until very hot. Add a little salt to the oil to keep it from smoking.
  • Fry the puri one at a time, holding them under the oil on the first side until they puff. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
  • Drain and take out in an absorbent paper.
  • Serve crispy puris with curry of your choice and pickle.

Do You Know?

Softness of the Indian Flatbreads depends upon the tenderization of the dough.

  1. Add warm water (around 100o F) to make softer dough because the starch in the flour absorbs moisture with heat.
  2. Dahi or butter milk are added to make the dough because lactic acid and fat in the Yogurt tenderize gluten.
  3. The dough is allowed to rest for about 30 minutes at room temperature, to permit the starches and glutens enough time to work through.
  4. Ghee, butter or even milk are added to the dough to make it softer.

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