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
Units
Scale
- 2 cups chapatti or whole wheat pastry flour
- 1/2 tsp salt
- 1 and 1/2 Tbs vegetable oil
- 3/4 to 1 cup water
- Oil for frying
Instructions
- In a large mixing bowl, combine 2 cups of chapatti or whole wheat pastry flour with 1/2 teaspoon of salt and 1 and 1/2 tablespoons 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