Poori Recipe- How To Make Crispy Puri
Poori is a crispy, golden, unleavened fried Indian bread made with whole wheat flour. It is one of the most popular Indian breakfast served with a spicy potato curry, fondly called as poori masala or puri bhaji. It is also eaten with chana masala or sweet dips like aamras. Here is a detailed step by step recipe with all tips, tricks and trouble shooting to make crispy poori recipe at home.
Servings: 16 puris
- 2.5 cups whole wheat flour
- 1 tablespoon semolina
- 1/2 teaspoon sugar
- 1 teaspoon oil
- 1 teaspoon Salt
- Oil for deep frying
- 3/4 cup water
Combine 2.5 cups whole wheat flour, 1 tablespoon fine rava or semolina, 1/2 teaspoon sugar and 1 teaspoon salt in a wide large mixing bowl.
Mix the ingredients well with a spoon and make a well in the center. Add 1 teaspoon oil and 1/4 cup water.
Mix well and coat the oil and water to the flours.
Now add the remaining 1/2 cup water and make the dough. The dough should be stiff and not soft like roti dough
Rolling the dough
After 10 minutes, take the dough and knead just for few seconds gently. Divide the dough into 16-18 small lemon sized balls. Take one dough ball and smoothen it well.
Press it down slightly and dust in little flour from both sides. Pat off the excess flour.
Now begin the roll the puri dough ball into poori using a rolling pin. Begin from center and work your way towards the edges. Always the edges should be thinner compared to the center.
Heat oil in a deep heavy pan or kadai. While deep frying always choose pans that are deep so that you can use less oil. Make sure the oil is hot and not smoking. We usually drop a small piece of dough into the oil and if it raises after a second, oil is hot enough for frying. If it sinks and does not come up, oil is not hot enough or if it raises immediately and turns dark, oil is over heated. You can also use a candy thermometer and the oil temperature should read 375 F or 190 C.
Once the oil is hot enough, slide 2-3 rolled discs into the oil. It will begin to raise and puff in 2 seconds. Do not disturb as soon as you slide it in the oil. After few seconds you can also gently push the poori into oil while frying.
After 20-30 seconds puri will puff up completely as you see in the photo.
Flip and cook the other side for another 20-30 seconds. Each poori will take about a minute to get fried.
Once nice and golden, remove the fried puris using a slotted spoon to a plate lined with kitchen towel. Serve poori hot with preferred side dishes.
- Do not add more semolina than mentioned in the recipe as the pooris will turn very hard.
- you can double the recipe.
- You can add 1/4 teaspoon ajwain seeds or carom seeds for easy digestion.
Calories: 70kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 68mg | Fiber: 2g | Sugar: 1g | Calcium: 6mg | Iron: 1mg