Puris / Pooris
Poori/ Puris - An Indian deep fried bread usually had with a bhaji (Potato / peas/ veg etc ) for breakfast time or also during any meal. It sure is a kids favorite!
Ingredients
- 2 cup Wheat flour
- 1/2 tsp Salt
- 1 tbsp Oil (1 tbsp for dough , plus extra oil for deep frying)
Instructions
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1 in a bowl, add the flour, salt and oil.
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2 Add sufficient water to make a smooth but a stiff dough .(Dough should not be very soft like the way you knead for chapatis). Cover the dough with a cloth and let it rest for 10-15 mins.
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3 After 15 mins, knead the dough again and form 20-24 pieces roughly.
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4 Form the dough pieces into smooth balls.
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5 Start rolling the puris. Apply some oil to the rolling pin and the surface on which you would be rolling the puris on. Apply some oil to your palms and roll a dough ball in your palm. Roll them gently , not too thick nor too thin. (about 3 inches). NOTE:- I don't use flour to roll puris as it makes the puris look like dusted with flour on the outside and the flour gets browned a little . Also the oil gets kind of burnt / flour sediments.
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6 Roll them all.
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7 Test the oil with a piece of flour. The dough should come up to the surface of oil immediately.
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8 Start frying the puris. drop a puri in oil gently.
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9 It will puff up like this.
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10 Flip to other side. Keep the ladle over the puri gently so it gets cooked on other side.(just few seconds).
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11 Drain the puri on paper towel. Fry all puris in the same way.
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12 Serve hot with bhaji or a dish of your choice.
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13 Enjoy !!!
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Xantilicious.com
| Recipe Name | : | Puris / Pooris |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/puris-pooris/ |
| Passive Time | : | 15 mins |
| Prep Time | : | 15 mins |
| Cook Time | : | 25 mins |
| Serving | : | 20-24 |
Ingredients
- 2 cup Wheat flour
- 1/2 tsp Salt
- 1 tbsp Oil (1 tbsp for dough , plus extra oil for deep frying)
Instructions
| 1 | in a bowl, add the flour, salt and oil. | |
| 2 | Add sufficient water to make a smooth but a stiff dough .(Dough should not be very soft like the way you knead for chapatis). Cover the dough with a cloth and let it rest for 10-15 mins. | |
| 3 | After 15 mins, knead the dough again and form 20-24 pieces roughly. | |
| 4 | Form the dough pieces into smooth balls. | |
| 5 | Start rolling the puris. Apply some oil to the rolling pin and the surface on which you would be rolling the puris on. Apply some oil to your palms and roll a dough ball in your palm. Roll them gently , not too thick nor too thin. (about 3 inches). NOTE:- I don't use flour to roll puris as it makes the puris look like dusted with flour on the outside and the flour gets browned a little . Also the oil gets kind of burnt / flour sediments. | |
| 6 | Roll them all. | |
| 7 | Test the oil with a piece of flour. The dough should come up to the surface of oil immediately. | |
| 8 | Start frying the puris. drop a puri in oil gently. | |
| 9 | It will puff up like this. | |
| 10 | Flip to other side. Keep the ladle over the puri gently so it gets cooked on other side.(just few seconds). | |
| 11 | Drain the puri on paper towel. Fry all puris in the same way. | |
| 12 | Serve hot with bhaji or a dish of your choice. | |
| 13 | Enjoy !!! | |
Superb and each step is so well photographed that it makes life easy. I tried the puris and they delicious.
Thanks Keith for the appreciation … thanks again for trying out the pooris recipe and sharing your lovely feedback with me 😊do try out more goan dishes from my website
Hi Xanti,
Can you please tell me an approximate quantity of wall required for kneading the dough as I always have trouble trying to make dough . Cant understand where I go wrong though ;(
Thanks and hoping to hear from you.
Can you tell me the approx. quantity of water as I am a failure in kneading dough.
Hi marita
Just add water little by little till the dough comes together as one ball and not too soft ( for pooris recipe ) …
When you say whole wheat flour do you mean atta or whole wheat flour you get at the grocery store. I’ve always made pooris using all purpose flour always. Are there notable differences to look out for when I use whole wheat?!? Thanks
Hi al
yes, its atta 🙂
I am going to make this breakfast tomorrow, going now to soak the vatana..
Do have recipe for para (dry Banda pickle) . Please mail me.
Thanks Dominic , do let me know how the vatana dish turned out 🙂 No, I don’t have the recipe for parra. Whenever I plan to make it, will post the same 🙂
wow lovely vatana masala going yo try it tomorrow. thsnks for the recipe.God bless..
Thanks Susan
Do share your feedback 😊
can i use atta with mulit grains? or would the pooris turn out hard? Pls advice
Hello
Yes you can …
Hi Xanti,
All my fav. vegetarian dishes. I just printed them off and will try them out.
Thanks for sharing.
On the rum fruit cake. I soaked the fruit in rum 1 week ago. I also added black raisins,
I hope that will not mess it up. So looking forward to baking my first Christmas fruit cake,.
I also printed your Christmas sweets recipes, ladoos, milk cream, snow balls, mango batk cake and
rava cookies. Cant wait to try all of these.
Have a lovely day
Cynthia
Thanks a lot Cynthia ../
Do try them out and share your feedback 😊happy cooking and happy baking 😊
You are amazingly talented. God bless you!
Thanks Christina for appreciating my work 😊