Poori ( How to make Fluffy, Puffed Poori)

A perfect breakfast dish for me....Poori-Bhaji...along with Chutney...restaurant style!!!

On weekends I always prepare yummy finger-licking good breakfast dishes. During weekdays, I don't get time to make elaborate breakfast dishes so weekends are always reserved for nice Indian Breakfast items.

Poori is something I have cherished since my childhood.I love properly puffed pooris, crispy top and when you poke a hole in that crust you are left with a hollow and heavenly smelling poori.

Until recently, I thought pooris are very easy to make but not only perfectly puffed pooris, but nice smelling and tasty pooris are damn difficult.
I, myself have failed umpteen times before I finally got how to make these yummy pooris myself, just like you get in restaurants.

In this post I am focusing on making  fluffy pooris than bhaji or chutney. Recipes for bhaji and chutney will be posted later in my blog.

Try out yourself and practice till you become the master!!




Ingredients:
  • 2 Cups Whole Wheat Flour
  • 1 Tsp Salt
  • 1 Tbsp Sugar
  • 1 Tbsp Sooji /Semolina 
  • Water as per need
  • Oil for frying



Method:
  • In a bowl, add all dry ingredients i.e. wheat flour,salt,sugar,semolina. Mix well.
  • Add water to this mixture, little by little.
  • Mix well to form a dough out of this mixture.
  • Make sure the  resulting dough is firm. Do not make the dough soft like chapati dough.
  • Keep it aside for 10 to 15 mins to rest.
  • Divide the dough into balls to roll out pooris.
  • Roll poori out of these dough balls. Do not apply any flour when rolling poori.
  • Make sure the rolled poori is neither thick not thin. If you make poori thin then final fried poori will be hard and if you make the poori thick then it will soak up lot of oil and wont be crispy.
  • Add oil to a deep frying pan. Make sure the oil level is sufficient. Be a bit generous when you pour oil in pan.
  • When oil is hot, drop in a poori at a time. When the poori rises up , slightly press it with perforated frying spoon. It will puff up.
  • Drain on paper towel.
  • Serve hot with sabji and chutney of your choice.



 Tips:
  • Dough should be firm and not soft. I have noticed that this make a lot of difference in final poori.
  • Never apply any flour when rolling poori. Roll as it is.
  • Oil level in pan should be good to submerge poori and give it space to rise.
  • Some people add 2 tbsp Oil to dough when making dough. You can try this too.

Enjoy Eating!!! :)

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