Poori/Puri Perfect Flatbread for Indian Sweet and Savory dishes | How to Make Poori / Puri Indian Flatbread

How to Make Poori / Puri Indian Flatbread

Hello Foodies,

Traditionally deep-fried pooris, are one of the most relished breads in India. Poori is a crispy, pale golden, and puffed up deep-fried Indian bread. Poori/Puri is made from the all-purpose flour / whole-wheat flour that originated in the Indian subcontinent.

It is eaten for breakfast or as a snack or lunch/brunch. Poori is usually served with sweets like Shrikhand/Aamrkhand/Kheer and savory curry or bhaji, as in poori bhaji, like Rasedar Potato curry / Moth beans curry / Potato stir fry / Chole Masala and many more.

Video Recipe for Poori+Potato Curry:

Puffed up hot pooris are the most perfect accompaniment to a host of Indian dishes, both sweet and savory. No Indian festive meal is complete without these delectable poori’s.

Sweet and Savory Dishes Ideas to serve Poori / Puri:

Sweet Dishes:

Savory Dishes:

Ingredients:

All-Purpose Flour 2 Cups
Salt 1 Tsp
Oil/Ghee 2 Tbsp(Hot/Moyen)
Oil to fry the Poori

Instructions:

To Make the Dough:

In a mixing bowl add all-purpose flour, salt, and hot oil/ghee and mix all well
Now, by adding water knead to make a dough for making pooris/puris.
Grease the dough some oil and cover and keep the dough aside for about 15-20 minutes to set.

To Roll the Pooris/Puri:

Now, divide the dough into equal parts.
Sprinkle some flour on the floor and roll out each dough ball into big or small puris as desired.
Or you can roll out a big circle and with the help of a cutter or small bowl (वाटी) cut pooris from the big circle.
Similarly, roll all the pooris and keep them ready to fry in the air fryer or deep fry in the oil.

To Fry the Pooris in the Oil:

Meanwhile, heat oil in a kadhai(oil should be sufficiently hot).
Now, gently slide the Poori/Puri in the hot oil for frying.
Press down the Poori very gently to make it fluffy.
Flip the Poori and fry, until it gets golden brown color from both the sides.
Place the fried poori over a plate covered with a kitchen towel.
Similarly, fry the rest of the pooris as well.
Here, scrumptious, soft pooris are ready to serve.
Serve hot with shrikhand, aloo curry(बटाट्याची भाजी), moth beans curry, pickle, or any other curry. Enjoy!!!

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 88 calories, along with 10.5 g carbohydrates, 4.41 g fats, and 1.44 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.
(Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used).

Tips to Make Pooris:

Poori dough should be firm consistency. If you knead the dough soft, you will end up with oily pooris.
Rolled poori dough shouldn’t be too thin, it should be slightly thick.
The oil used for frying pooris must be hot enough(heat oil in a frying pan. Test that the oil is heated to the right temperature by dropping a tiny piece of flattened dough to the oil. If the dough rises up instantly and begins to puff up, that means oil is ready to fry pooris).
If you don't want to add all-purpose flour you can totally avoid it and replace it with whole wheat flour.
Drain the fried puri’s on paper towels, that helps to take out any excess oil and makes them light to eat.
You can not store the prepared pooris in an airtight container, as they tend to get hard unlike the deep-fried ones.

Good Time To Eat:

It is good to eat poori for breakfast, lunch. or snack.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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