How to Make Perfect Puri/Poori Recipe
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.
- 2 Cup whole wheat flour
- 2 tbsp. semolina (sooji)
- 1/2 tsp salt
- 2 tbsp refined oil
- 1 tsp ghee
- Oil for deep frying
- Water at room temperature to bind the dough
- To prepare the dough for puri, first sift the flour in a large bowl.
- Add salt and semolina in the flour. Stir to evenly combine.
- Add 2 tablespoon oil in the flour mixture. Mix with your fingers.
- Now using 1/4 cup of water at a time bring the flour together to form dough.
- 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.
- 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.
- Rub the Poori dough with a teaspoon of ghee. Cover with a muslin cloth and let it rest for next 10 minutes or so.
- Now heat oil for frying puris in a deep heavy bottom pan ( buy it here ) over medium heat.
- Divide the dough into small or medium size pieces.
- Shape each piece into a round ball by rolling in between your palms. Similarly prepare the balls from remaining dough.
- Before rolling out Poori grease rolling pin and surface with a teaspoon of cooking oil.
- 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.
- 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.
- Add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
- Turn over when puffed up and fry the poori till golden brown on both sides.
- Transfer puri to a plate lined with paper napkin.
- Serve Poori hot with a vegetable curry.
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|Amount Per Serving||%DV|
|Serving Size 129g|
|Recipe makes 10 servings|
|Calories from Fat 32||27%|
|Total Fat 3.62g||5%|
|Saturated Fat 0.76g||3%|
|Trans Fat 0.02g|
|Total Carbs 18.94g||5%|
|Dietary Fiber 3.0g||10%|