Poori can make any meal special. Made with wheat flour, this Indian bread puffs up when deep-fried, and is usually served with potato masala or chana masala. Poori is delicious and can be enjoyed with fruit jams and preserves as well.
Cooking Time: 25 minutes
- 1 1/2 cups wheat flour (chapati flour)
- salt to taste
- 1 tsp vegetable oil
- Oil for deep-frying
- In a mixing bowl, combine the flour and salt and using a little water, make a smooth, soft but firm dough. Use 1 tsp of oil to smooth over the dough and make it non-sticky. Cover and set aside for 5-10 minutes.
- Make about 1-ich balls with the dough using a little oil. Roll on a lightly floured surface into a thin circle about 2-2.5 inches in diameter, sprinkling flour as needed.
- Repeat with the remaining dough. Cover the pooris with a paper towel, so they don’t dry out.
- Heat oil for frying while rolling out the pooris. The oil is ready when you see it smoking. You can test this by dropping a small ball of dough. The oil is ready if the dough rises quickly to the top.
- Drop a poori gently into the oil. Press the poori with the edges of a spatula so the entire poori is covered in oil. When the poori puffs up, fry for a few seconds and turn over and fry until golden brown. Remove and drain on a paper towel.
- Repeat with the remaining dough balls.
- Serve the poori hot with potato masala or other curry and raita.
If the poori doesn’t puff up, either the oil is not hot enough, the dough is not smooth enough, or the poori is too thin. Knead the dough to make it smooth and roll it slightly thicker, and wait until oil is really hot before frying.