Puri (also written Poori) is an Indian subcontinent deep-fat fried bread recipe made from unleavened whole-wheat flour and little portion of all purpose flour. It is consumed with tea, as a snack, or as a light dinner. It is usually eaten with a savory curry, potato dish or chana masala, such as puri choley, aloo puri or poori bhaji, but it can also be eaten with sweet dishes like kheer.
Poori Recipe |Fluffy Puri Recipe
- slotted spoon
- Paper towels
- ½ cup whole wheat flour
- ½ cup all purpose flour
- 1 tsp nigella seeds (kalonji seeds) (optional)
- ¼ tsp carom seeds (ajwain seeds
- vegetable oil, for frying
- water, as needed
- pinch of salt
- Combine the whole wheat flour and all-purpose flour in a large, shallow mixing dish. Mix in the nigella (kalonji) and carom seeds (ajwain) -(if using). Pour in 2 spoons of oil onto the flour mixture. Begin kneading the flour mixture after slowly adding a little water step by step . Knead the dough for 5 minutes, or until it is moist and smooth. Allow the dough to rest for 15 minutes, covered.
- Meanwhile, pour the oil in frying and and heat it over medium flame. oil should be hot enough before frying poori in it.
- Shape 1-inch (2.5-cm) diameter dough balls while the oil is getting heated. Prepare all balls from dough. Then, gently dip the edge of the ball into the warm oil and softly press it on a smooth, dry surface to flatten it into a disc, or you can also rub a small amount of warm oil over the dough before flattening it. Roll the disc out with the help of rolling pin. Don't make it thick else poori wont puff.
- Place the dough in the oil with care and immediately press it gently with a slotted spoon until it begins to puff up. Within 5 seconds, it should begin to puff up. Allow it to fry for few seconds, or until golden brown, then gently flip it over and fry the other side till golden brown.
- With a slotted spoon, remove the pooris and place them on paper towels to drain before serving.