One of the most dazzling, show stopping things one can present at a dinner party are the puffy little Indian breads known as Poori.
By Kathy Gori
Anyone who’s ever gone to an Indian restaurant knows that when it comes to interesting and creative ways of baking breads, it’s hard to beat an Indian chef. Every region has its’ specialties, from chapatti to naan to parathas and beyond. These delicious breads don’t have to be reserved for dining out or “to go” status anymore. With a little bit of know how they’re pretty easy to make right in your own kitchen. 
One of the most dazzling, show stopping things one can present at a dinner party are the puffy little Indian breads known as Poori. These golden little balls of dough puff up like small balloons during frying and come to the table warm and round.
Your guests will be amazed! They’ll “oooh” and “ahhh.” They may even gather around the fryer to watch, but don’t let them stand too close because to puff up properly the oil has to be really, really, really hot. Other than that, this traditional bread is pretty easy to whip up in under an hour. Here’s what to do.
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Pure Poori , Puffy Golden Balls of Fun.
- Total Time: 60 minutes
- Yield: 16 pooris 1x
Description
Poori are puffy, golden Indian breads that delight with their balloon-like appearance and crisp texture, perfect for serving with chutney or raita.
Ingredients
- 2 cups (480 ml) chapatti or whole wheat pastry flour
- 1/2 tsp salt
- 1 and 1/2 tbsp (22 ml) vegetable oil
- 3/4 to 1 cup (180-240 ml) water
- Oil for frying
Instructions
- In a large mixing bowl, combine 2 cups of chapatti or whole wheat pastry flour with 1/2 tsp of salt and 1 and 1/2 tbsp of vegetable oil. Mix until the ingredients are well incorporated.
- Gradually add 3/4 to 1 cup of water to the flour mixture, stirring continuously. Use only as much water as needed to bring the dough together.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic.
- Divide the dough into 16 equal portions and roll each portion into a ball. Flatten each ball slightly with your palm.
- Heat oil in a deep frying pan over high heat until it is very hot, but not smoking.
- Carefully slide one flattened dough piece into the hot oil. It should puff up immediately. Fry for about 30 seconds on each side until golden brown and puffy.
- Remove the poori from the oil using a slotted spoon and drain on paper towels. Repeat with the remaining dough pieces.
- Serve the poori warm with chutney or raita for dipping.
Notes
- Ensure the oil is very hot to achieve the perfect puffiness.
- Serve immediately for the best texture.
- Pair with chutney or raita for a traditional touch.
- Pooris are best enjoyed fresh but can be stored in an airtight container for a day.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 poori
- Calories: 100
- Sugar: 0
- Sodium: 50
- Fat: 4
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Find it online: https://honestcooking.com/poori-puffy-golden-balls-of-fun/
These tasty little breads will impress and amaze your friends and if you work it right, they will stay inflated on the plate for quite a little while. Serve them with a tasty chutney or raita or anything for dipping. You’ll forget you’re at home and think you’re in the finest Indian restaurant.
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Frequently Asked Questions
Why does the oil need to be extremely hot for poori to puff up?
The article is emphatic: the oil must be really, really, really hot so that the moisture inside the thin dough disk instantly turns to steam and inflates the poori like a balloon. Insufficiently hot oil will produce flat, greasy bread instead of a puffed one.
What flour should I use — chapatti flour or whole wheat pastry flour?
The recipe lists both as options. Chapatti flour (atta) is the traditional choice and produces a softer, more pliable dough. Whole wheat pastry flour is a widely available substitute that delivers a similar result.
How long will the pooris stay puffed after frying?
The article says that if you work it right, the pooris will stay inflated on the plate for quite a while — making them a show-stopping conversation piece at dinner parties. Serve them immediately once fried; the notes confirm pooris are best enjoyed fresh.
