Soft and Fluffy Poori Recipe

POORI is deep fried puffed Indian bread made with whole wheat flour and salt. Most Indian households make these for the weekend and festive meals. These are the very much popular in the Indian restaurants and are served for breakfast and even for a meal.

POORI is often served with a potato curry known as POORI-BHAJI, In some region it is also eaten with CHOLE or CHANA MASALA, SUJI HALWA or even with SHRIKHAND.

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Ingredients:

• Whole wheat flour 3 bowl
• Suji / Rava 3 tsp
• Sugar 1 tsp 
• Salt 1/2 tsp
• Hot oil 2 tsp 
• Oil for frying

Recipe:

Some people also add Maida or all purpose flour along with wheat flour in the dough but I have use only whole wheat flour.

Mix whole wheat flour, salt, sugar, suji, 2 tsp oil.

add salt

add 1 tsp sugar, Sugar gives nice color poori. 

add 3 tsp rava/suji

add hot oil 2 tsp and let it cool down a little.
Hot oil gives nice crisp to poori and it does not become hard.

mix well all together

When oil cool down a little rub it with the flour really good.
Poori becomes nice and flaky due to this.

Add a little water at a time and knead stiff dough.

Knead to make a tight dough.  

The consistency of the dough is very important in making good puffed up poori 

It should be tighter than the regular roti dough.

Cover the dough by pot or you can use moist cloth and keep aside for 15 mins.
If you rest longer poori will absorb more oil

Take the dough and knead it once more to make nice and even

Then divide the dough into small lemon sized balls

Roll each ball into 4 inch disc. 

Do not use dry flour while rolling ball, If you use dry flour it will drop into oil while frying and burn. Also poori will be oily.

If needed you can use a drop of oil while rolling.

Do not roll the poori too thin.
The side should be thinner than the center.

Heat oil in a pan. To check if the oil is hot enough, drop a small ball of dough in the oil. If it rises immediately, it means oil is hot enough. slip a poori in a hot oil. 

Press gently and fry till poori puffs up.

Turn and fry another side till golden brown.

Make sure you fry each side only once.

Drain excess oil and place the thick side on the paper. 

This helps to keep poori puffed up longer and it does not flatten

Poori is all ready.

Do not forget try this recipe at your home 😊😋

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