Poori
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Poori
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Pooris are small Indian breads made fresh and fried to puff them up, eaten hot with a vegetable or with sweets made from milk.
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Ingredients
- 2½ cups stone ground whole wheat flour
- ½ teaspoon salt
- 1 tablespoon oil (or melted ghee for shortening)
- ½ cup water , tepid (or more)
- oil , for deep frying
Equipment
- Rolling pin
Instructions
- In a bowl, mix the flour, salt and the shortening of your choice.
- Rub the shortening through the flour and mix using your finger tops.
- Add water a little at a time to the flour, mix and bind the flour. Use the fingers, not a mixing spoon. Add just enough water to get a dough that is moist, firm and not sticky.
- Remove the dough to the work surface and knead with the heel of the hand to make it smooth, firm and springy, for about a minute or two.
- Lightly coat the hands with ½ teaspoon of oil, roll the dough between the hands to coat the surface with the oil.
- Place in a bowl and cover the bowl with a dish. Let rest for 15 minutes.
- Make small balls of the dough the size of a small lime or a table tennis ball.
- Take one, and cover the rest with a moist tea cloth or keep covered in the bowl.
- Lightly oil the rolling pin and the work surface, and roll out the ball to an even disk of about 2½ inches (6 cm). Transfer to a large tray, cover with a tea cloth.
- Make 6 disks and keep covered.
- Roll the next batch after frying the first.
- Before starting to roll the pooris, heat a small wok or deep pan with minimum 3 inches (8 cm) depth of oil. Use the smallest pan, to avoid excess use of oil.
- To check the temperature, drop a small pea-size ball of dough. The ball should rise immediately. Lower heat to medium to maintain a constant temperature.
- From the side, carefully slide the rolled out poori into the hot oil.
- As soon as it puffs up, after a few seconds, flip it gently over.
- Fry the other thicker side a bit longer till light golden spots appear. The top should be pearly golden, the bottom a light golden.
- If the poori does not puff up completely while the first side is frying, gently press it down for a few seconds to be under the oil, with the spatula or slotted spoon, or adjust by raising the heat.
- Always flip the poori only once.
- Use a slotted spoon to drain and remove to a paper-lined baking tray. Try to place the first few pooris against the edge of a baking tray, on the poori’s edge to drain so that they remain puffed up as they cool. For the following batch, rest the poori on its edge along the first ones.
- Roll and fry the rest of the dough similarly in batches. Make sure the oil is not overheated.
- Serve pooris warm with a vegetable curry.
Notes
- Water quantity given is approximate, use of it depends on the brand and moisture content in the flour itself. If the flour is coarse, sieve the flour before you begin, to remove large particles. This helps in getting soft and fully puffed-up pooris.
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