Poori is a classic Indian deep-fried bread made from whole wheat flour, known for its golden color, soft texture, and irresistible puff. A staple in Indian households, pooris are often served during festive occasions, family gatherings, and special breakfasts. Lightly crisp on the outside and fluffy inside, they pair perfectly with dishes like potato masala, white Peas masala, chana curry, or kesari.
Click the below link to view more Poori Side dish Recipes
Ingredients for making Poori
1 cups whole wheat flour
1 cup Maida
1 tsp rava (optional, for crispiness)
½ tsp salt
1 tbsp oil or ghee (for dough)
Water, as needed
Oil, for deep frying
Instructions for making Soft Poori
1. Prepare the Dough
- In a large bowl, mix whole wheat flour, semolina, and salt.
- Add oil or ghee and mix well until the mixture becomes crumbly.
- Gradually add water and knead into a firm, smooth dough.
- Cover the dough with a damp cloth and let it rest for 15–20 minutes.
2. Shape the Pooris
- Divide the dough into small lemon-sized balls.
- Roll each ball into a small circle (about 4–5 inches in diameter).
- Avoid using extra flour for rolling; apply a light coat of oil if needed to prevent sticking.
3. Fry the Pooris
- Heat oil in a deep frying pan over medium-high heat.
- To test the temperature, drop a small piece of dough into the oil—it should rise to the surface quickly.
- Gently slide one poori into the hot oil.
- Press lightly with a slotted spoon; it will puff up.
- Flip and fry until golden brown on both sides.
- Remove and drain on paper towels.
4. Serve
Serve hot with potato masala, chana curry, or any preferred side dish.
FAQ: Poori Recipe Troubleshooting
1. Why is my poori not puffing up?
Pooris may not puff up if the dough is too soft, the oil is not hot enough, or the pooris are rolled unevenly. Use firm, smooth dough, roll evenly, and fry in medium-hot oil. Gently press the poori with a slotted spoon while frying to help it puff.
2. Why are my pooris oily and flat?
If the oil temperature is too low, pooris absorb excess oil and stay flat. Always heat the oil properly before frying. The dough should also be firm, not sticky, to prevent oil absorption.
3. How to make pooris soft and puffy?
Use whole wheat flour, a little semolina for crispiness, and knead a tight dough. Rest it for 15–20 minutes, roll evenly, and fry in hot oil. Avoid over-resting the dough to maintain elasticity.
4. Can I make poori dough in advance?
Yes, but it’s best to use it within 2–3 hours. Store the dough covered with a damp cloth to prevent drying. Avoid refrigerating, as cold dough can make pooris hard and less puffy.
5. What oil is best for frying pooris?
Use oils with a high smoke point such as sunflower, peanut, or vegetable oil. Maintain consistent medium-high heat for evenly puffed, golden pooris.
6. Why do my pooris turn hard after cooling?
Pooris turn hard if the dough is too tight or if they are over-fried. To keep them soft, fry only until golden and serve immediately.
.jpg)
0 Comments