Tuesday, November 22, 2016

Poori | Home made Pooris | Fluffy Poori Recipe

Poori, the most famous indian deep fried bread made with wheat flour. I grew up eating pooris made with maida/all purpose flour, later i came to know that was "Batura", but we named them as "Pooris" in our home.So still i fond of pooris made with maida more than wheat flour.
During our initial days of marriage, ST told that he don't like pooris,so i was bit hesitate to try pooris for breakfast/dinner. One day i was craving for pooris, so made it with maida just like my mom makes and told ST just give it a try.To my(and his) surprise, he liked them very much and said it was so delicious and quite different from the pooris he ate so far & asked me what flour i used, then only it striked me, Oh, everyone makes pooris with wheat flour expect our home :-) . Still he says that he started to like pooris because of my pooris.Happy me.
Enough stories, coming to today recipe, authentically wheat flour is used to make pooris,so used the same for today's recipe, will soon share my version of maida poori later.


Preparation Time : 20 mins | Cooking Time : 15 minsMakes : 8-9 
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
Wheat flour - 1 cup
Oil - 1 tsp
Salt - to taste
Water - as needed.
Oil - for frying

Measure & take the wheat flour , add salt & mix well. Then add the oil.With your finger tips mix the oil with the flour well and then add enough water to make a stiff dough.Cover it & let it aside for 10 -15 mins.Make equal size balls from the dough. Take a dough and roll into small disc with rolling pin.Heat the oil in the sauce pan, once the oil is well heated(if you drop a piece of dough in the oil, it should come up on the top immediately) drop the rolled dough and with the help of spatula, gently press on the top. It helps to puff up the poori.Flip on other side and cook that side also till it becomes golden brown.Drain it from the oil and place it on tissue paper. Repeat the same for the remaining dough.Tasty & Fluffy poori is ready. Serve it with poori masala.
  • Make the dough as stiff,otherwise it absorbs lot of oil while frying
  • Don't use flour while rolling the poori, it will settle in the oil while frying.As we continue the frying, it becomes dark in color and sticks to the poori.
  • Don't keep the dough more than 30 mins. It will absorb more oil while frying.
  • Make dough just 15 - 30 mins before frying.
  • Don't place the rolled pooris on the paper, it absorbs all the moisture from the dough,so while frying, the pooris doesn't puff up well and it becomes very hard.

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