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How to Make Perfect Puri/Poori Recipe

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How to make perfect Puri is no secret mantra, all it requires is bit of practice. Puri or Poori is renowned Indian puffed bread. These plump, spherical deep-fried breads are native of Indian sub-continent. The culinary tour of the by-lanes of old cities is never considered complete without enjoying Puri dipped in piping hot bold curries.

Prep time:
Cook time:
Servings: 10 Poori
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Ingredients

Cost per serving $0.09 view details

Directions

  1. To prepare the dough for puri, first sift the flour in a large bowl.
  2. Add salt and semolina in the flour. Stir to evenly combine.
  3. Add 2 tablespoon oil in the flour mixture. Mix with your fingers.
  4. Now using 1/4 cup of water at a time bring the flour together to form dough.
  5. Make sure not to use too much water. We need firm yet pliable dough. If the dough is on a stiff side do not worry by kneading you can make it soft.
  6. Knead dough for next 10 - 15 minutes, more you need more soft puris would be. The good kneading time is one of the tricks to best puris.
  7. Rub the Poori dough with a teaspoon of ghee. Cover with a muslin cloth and let it rest for next 10 minutes or so.
  8. Now heat oil for frying puris in a deep heavy bottom pan ( buy it here ) over medium heat.
  9. Divide the dough into small or medium size pieces.
  10. Shape each piece into a round ball by rolling in between your palms. Similarly prepare the balls from remaining dough.
  11. Before rolling out Poori grease rolling pin and surface with a teaspoon of cooking oil.
  12. Roll out one ball at a time into a small and thin circle. The size of the puri should be small to medium. Make sure not to roll it out too thin or thick.
  13. Once the oil is sufficiently hot then test by adding a pinch of dough. If it floats to the surface, the oil is sufficiently hot.
  14. Add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
  15. Turn over when puffed up and fry the poori till golden brown on both sides.
  16. Transfer puri to a plate lined with paper napkin.
  17. Serve Poori hot with a vegetable curry.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 129g
Recipe makes 10 servings
Calories 117  
Calories from Fat 32 27%
Total Fat 3.62g 5%
Saturated Fat 0.76g 3%
Trans Fat 0.02g  
Cholesterol 1mg 0%
Sodium 122mg 5%
Potassium 101mg 3%
Total Carbs 18.94g 5%
Dietary Fiber 3.0g 10%
Sugars 0.1g 0%
Protein 3.55g 6%

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Comments

  • Smokinhotchef
    October 26, 2015
    Yum. My best friend in college is West Indian, she would talk about dal/poori all the time. This recipe reminds me of her and I am glad you shared this recipe.
    • ShaleeDP
      October 12, 2015
      Awesome recipe!

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