Poori or Puri is loved by everyone at home. Sunday breakfast is almost always poori with potato masala or chole and a post-breakfast food coma 😁. Poori is a deep fried bread made from whole-wheat flour. Here is my recipe with tips to prevent the pooris from deflating. 😊
🌱 Vegan 🌱
❤️ Poori ❤️
Whole-wheat flour - 1 cup
Semolina (Rava / Suji) - 1/2 tbsp (optional)
Sugar - 1/4 tsp
Salt - 1/4 tsp
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To prepare the dough, in a large mixing bowl, add the whole-wheat flour, semolina, sugar, salt and a tablespoon of oil. The addition of semolina is optional. Adding semolina ale the pooris hold they shape after they’ve been fried and prevent them from deflating soon after frying. Add water, a little at a time and knead well to form a dough. The dough should be slightly stiffer than chapathi dough. Cover the dough and let it rest for about 10 minutes.
Shape the dough into small lime-sized balls. Dust a working surface with some flour and roll the dough into slightly thick (about 2-3cm) pooris.
Deep fry the pooris in hot oil. While frying, use your ladle to pour the hot oil on top of the pooris till they puff up. Once they puff up, flip them and cook for about 30 seconds. The pooris don’t have to be fried till they turn brown. Fry them only till they puff up and then flip and fry for another 30 seconds. Drain the excess oil and transfer the pooris to a plate lined with kitchen tissues to absorb the excess oil. Serve hot with Chole (Recipe in feed) or Potato Masala (Recipe in feed).