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.
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
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.
It is good to eat poori for breakfast, lunch. or snack.
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Eat Healthy, Stay Healthy!!!
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