Poori Recipe
Poori Recipe: As a housewife and a food critic, I have a deep love for Indian cuisine and all its delicious dishes. One of my absolute favorites is Poori – a soft, fluffy, and crispy Indian bread. The aroma of Poori as it puffs up in hot oil is simply irresistible. The sound of oil sizzling as the Poori is deep-fried is music to my ears. The texture of Poori is just perfect – it’s crispy on the outside and soft on the inside, making it an ideal pairing for a range of flavorful curries and side dishes. Whether it’s for breakfast, lunch, or dinner, Poori is always a crowd-pleaser in my household.
What is Poori?
Poori is a popular Indian bread made from wheat flour and water. The dough is rolled into thin circles and then deep-fried until it puffs up into a soft and crispy bread. Poori is commonly served with a variety of vegetarian and non-vegetarian dishes, such as curry, dal, or chana masala. It’s also enjoyed as a snack on its own, topped with some ghee or butter for extra flavor. Poori is a staple food in many parts of India and is enjoyed by people of all ages.
Variations of Poori
- Aloo Poori: A variation of Poori made with mashed potatoes added to the dough.
- Puran Poli: A sweet variation of Poori made with a filling of chana dal and jaggery.
- Bhatoora: A larger, thicker variation of Poori made with a mixture of all-purpose flour and semolina flour.
- Phulka: A thin and crispy variation of Poori that’s often served with lentils or vegetable curries.
Nutrition in Poori
Poori is made from wheat flour, which is a rich source of carbohydrates and fiber. However, it should be consumed in moderation as deep-frying can increase the calorie and fat content. A single Poori can contain around 200-300 calories, making it a calorie-dense food. Additionally, consuming Poori regularly can contribute to weight gain and other health issues related to high carbohydrate intake.
Step by Step Poori Recipe
Poori Recipe / Puri Recipe
Ingredients
- 3 cups Whole wheat Flour
- 1 tsp oil melted clarified butter, ghee
- 1 tsp salt
- ½ tsp carom seeds ajwain
- 1 cup water or add as required
- oil for deep frying
Instructions
Preparations
- Assemble all ingredients to avoid last minute rush.
- I recommend to use clarified butter / ghee instead of oil to make pooris crisp.
Cooking
- In a Mixing Bowl, take the whole wheat flour, salt, carom seeds and melted ghee. If you don’t have ghee, can use any neutral tasting oil.
- Add little water at a time and knead well to form a dough. The dough should not be soft but stiff and tight. You can also make a semi-soft dough.
- Divide the dough into small or medium pieces – about 25 to 30
- Make into medium sized or slightly small balls.
- Spread a bit of oil on both sides of the dough ball. Spreading oil and not dusting with flour helps the oil to stay clean and you won’t see dark burnt flour particles inside the oil.
- Roll the dough evenly into circles of about ¼ inch – neither too thin nor thick with the help of a Rolling Pin.
- Place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.
- Now, heat oil in a deep Frying Pan or Kadai.
- When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
- Turn over when puffed up and fry till golden brown.
- Serve poori hot with a vegetable curry like korma or sweet dishes like suji ka halwa or aamras or potato curry.
Equipment Used for This Recipe
Notes & Tips
- Poori Dough: Make sure the puri dough is tight and firm as a soft dough will not hold its shape when frying. Add a sprinkle of flour to the dough while kneading if you notice it feeling too loose.
- Rolling: Along with adding a bit of oil to the flattened dough ball, you can lightly grease the rolling pin with oil to help keep it from sticking to the dough. Again, do not dust with flour because these particles will burn in the hot oil.
- Frying: It is very important that the oil is exactly at the right temperature. If the oil is too hot the puri will burn. However, if the oil is cold they will become soggy. Frying oil should be between 360 to 375 degrees Fahrenheit or 180 to 190 degrees Celsius. The poori should puff while frying. If not, then either the dough has not been kneaded well, the poori has not been rolled out evenly, or the oil is not hot enough.
- Digestion: Add ajwain seeds (carom seeds) to the dough as they are very helpful in digestion, and add a lovely light aroma to the puri.
- Crispy puri: For a crispier texture, add ¼ cup fine suji (rava or semolina flour) to the dough.
- Ingredients & Equipments: Find these Ingredients & Equipments at Indian specialty food stores / Grocery Stores or Online Stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Poori Recipe
What is Poori?
Poori is a deep-fried Indian bread made with whole wheat flour, water, and a pinch of salt. The dough is rolled into small circles and deep-fried until it puffs up into a light and crispy bread. Pooris are commonly served with a variety of curries, stews, and vegetables as a staple part of Indian meals.
What are the variations of Poori Recipe?
Poori can be made in many variations to suit different tastes and preferences. Some popular variations include Aloo Poori, Mattar Poori, and Kesar Poori. Aloo Poori is made with mashed potatoes and spices added to the dough, Mattar Poori is made with green peas, and Kesar Poori is flavored with saffron.
Is Poori a healthy option for breakfast?
Poori can be a healthy option for breakfast if consumed in moderation as part of a balanced diet. It is made with whole wheat flour which provides fiber, vitamins, and minerals. However, it is also deep-fried, so it can be high in calories and fat.
What should be served with Poori?
Poori is traditionally served with a variety of curries, stews, and vegetables such as Aloo Bhaji, Chole, or Baingan Bharta. Some people also enjoy Poori with sweet dishes such as rabri or mango pickle.
Can Poori be reheated?
Yes, Poori can be reheated by placing it in the oven or microwave. However, it is best to reheat Poori in a dry pan on the stovetop to restore its crispy texture.
How to make Poori soft and fluffy?
To make Poori soft and fluffy, it is important to knead the dough well, allow it to rest for at least 30 minutes, and use enough water while kneading. The dough should be soft and pliable, but not sticky. Additionally, rolling the dough evenly and not making it too thick will also result in soft and fluffy Pooris.
Can Poori be made in advance?
Yes, Poori can be made in advance and stored in an airtight container for up to 2 days. This can be a convenient option for those who want to prepare the Pooris ahead of time for a big gathering or for busy mornings.
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