Poori (puri / boori) is a deep-fried Indian bread, most commonly served at breakfast, almost all part of the country. Poori is typically accompanied with vegetable gravy side dish prepared with potato known to be Masala/Bhaji. The bread preparation is pretty similar to that of chapatti, but bit-a-less in size. I don’t typically prepare poori that often in my kitchen since the preparation consumes lot of oil and it keep absorbed in poori unless we allow enough time to drain it, after cooking.
For 4 Servings (~20 count)
Ingredients
- Whole wheat flour : 1 ½ Cup
- Water : ~ ½ cup (adjust)
- Semolina/ rava : 1Tbl-sp
- Wheat flour for dusting
- Salt for taste
Method
- In a bowl add the wheat flour, semolina and salt and mix all together.
- Then add water little at a time and knead to form dough. The dough should be little tighter than chapatti dough.
- Once the dough is ready divide into small sized balls ( I got around 22 small balls), adjust the size as you prefer.
- Dust some wheat flour and roll each ball into circles ( not too thick –not too thin).
- Heat oil in a deep bottom kadai/pan. Check the heat dropping a pinch of dough into the oil, it should come up the top if oil is ready for frying.
- Add one poori at a time, can see it will puffs up.
- Flip the other side gently and fry it.
- Take the poori from the oil and keep it in a tissue paper to drain extra oil.
