Poori Recipe, Puri, How to make Poori

Poori recipe or the Puri recipe is a delicious fried and puffed bread that is everyone’s favorite.

A heavy breakfast to start your day with. I could eat poori seven days a week. It was my favorite dish during college and I used to make it as often as possible. So often that my bro got fed up of eating the poori again and again and again while my parents were not in town. He used to say, omg, enough, I would rather eat breakfast out than eat this poori recipe one more time.

I, on the other hand, am still in love with this poori recipe / Puri Recipe. But unfortunately, making this favorite dish would result in expanded waistline.  And hence I can’t be eating it as often as I would love too. There is definitely some connection between and the Poori. I feel so happy when it gets puffed up.

I love to punch a hole in it and love watching the steam escape from it. Have you ever done the same too?

I love the soft puffy pooris along with potato poriyal or the chana masala. There are two ways of making the Poori / Puri. One is made with the whole wheat flour and the other with the refined one.

Typically, Poori would be made with whole wheat flour and the one made with refined flour or maida is known as bhatura. I am sharing you the version that I always relished in my school.

I still remember that whenever the lunch menu was poori, there would be long queue of students standing near the canteen. I would instantly know that Poori is being made and sometimes join in. And it was such a pleasure watching the chef knead the maida before rolling it into a poori. Thus for me poori=refined flour. In sha ALLAH, some day I’ll share the whole wheat version too.

If you follow the recipe to the T, you wouldn’t be disappointed with the results. The poori recipe is soft on the inside and crisp on the outside. The way it puffs while frying the poori gives me pure joy. A joy which I can’t put in words. Ok, before you conclude I have turned crazy, here is the poori recipe that I can’t stop raving about.

 

Ingredients for poori recipe

• 2 1/2 cup all purpose flour
• 1/2 cup yogurt
• 2 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• pinch of baking soda
• 2 tablespoon oil
• oil for frying

Method for making poori recipe

• Pass the flour, baking powder, baking soda through a sieve to mix well
• Add salt and sugar and mix
• Add yogurt and  knead into a soft dough. Add water if needed gradually.
• Mix 2 tablespoon oil and knead into a smooth dough.
• Cover this dough with a wet cloth for 1 hour.
• Divide into 12 equal balls. Cover and allow to stand for 10 minutes.
• Using oil to roll out the balls. Dusting with flour while rolling will make the flour burn in the oil and stick to the pooris.
• Heat sufficient oil in a kadai, and place the rolled poori into the hot oil till it browns.
• Turn the poori to the other and cook till brown. Serve hot with chana masala or poriyal

Until next time,

Fareeha

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