Poori Recipe | Crispy, Fluffy, Soft Puri
User Reviews
4.8
Poori Recipe | Crispy, Fluffy, Soft Puri
Description
The Poori recipe centers on a tight whole wheat flour dough enriched lightly with oil or ghee. The dough consistency is key: not too soft, ensuring the puris hold their shape and puff well during deep frying. Rolling the dough balls evenly into circles about a quarter-inch thick helps achieve the right texture. The frying oil temperature is crucial - it should be hot enough to make the poori puff instantly but not so hot that they burn before cooking through. Pressing down gently with a slotted spoon ensures even puffing.
This results in a golden, crispy exterior with a soft, fluffy interior. The use of ajwain seeds adds digestive benefits and aroma. Some variations include adding semolina for extra crispness. Pooris are commonly paired with savory curries or enjoyed as a snack or breakfast item.
To maintain oil cleanliness and consistent frying, the rolled puris are lightly coated with oil instead of flour which tends to burn. The recipe suggests that the dough can be adjusted to be semi-soft if preferred but traditionally it is firm to produce well-puffed puris.
Ingredients
- 3 cups whole wheat flour - 360 grams
- 1 teaspoon neutral cooking oil or melted ghee (optional, generic cooking oil
- 1 teaspoon salt or add as required
- ¾ to 1 cup water or add as required
- neutral cooking oil for deep frying - as required, generic cooking oil
Instructions
Making dough
- In a mixing bowl or on your work-surface, take the whole wheat flour, salt and oil or melted ghee.
- Add little water at a time and knead well to form a dough. The dough should not be soft but stiff and tight. You can also make a semi-soft dough.
Assembling and rolling
- Divide the dough into small or medium pieces – about 25 to 30
- Make into medium sized or slightly small balls.
- Spread a bit of oil on both sides of the dough ball. Spreading oil and not dusting with flour helps the oil to stay clean and you won’t see dark burnt flour particles inside the oil.
- Roll the dough evenly into circles of about ¼ inch - neither too thin nor thick.
- Place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.
Frying
- Heat oil in a deep frying pan or kadai.
- When the oil is sufficiently hot then 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 till golden brown.
- Serve poori hot with a vegetable curry like korma or sweet dishes like suji ka halwa or aamras or potato curry.
Notes
- Ensure the dough is firm and tight; a soft dough will not puff properly during frying.
- Oil the dough balls and rolling pin lightly to prevent sticking, avoiding flour dusting to keep frying oil clean.
- Maintain frying oil temperature between 180 to 190°C (360 to 375°F) for proper puffing and crispiness.
- Adding ajwain seeds to the dough can help digestion and add aroma.
- For a crisper poori, add ¼ cup semolina (suji) to the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Poori
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Serving | 1poori | |
| Calories | 90kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 78mg | 3% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin E | 2mg | |
| Vitamin K | 1µg | |
| Calcium | 4mg | 0% |
| Vitamin B9 (Folate) | 5µg | |
| Iron | 1mg | 6% |
| Magnesium | 16mg | 4% |
| Phosphorus | 43mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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