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 (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