Poori
Poori( or Puri) is a fried indian bread made from wheat or Maida flour and served with a side dish like Aloo sabji, or Chhole. In Bengal this is called Luchi, and generally made using refined all purpose flour ( maida).
Pooris are a must have during festivals, and are part of breakfast in many homes. So here’s our poori recipe, enjoy!
Ingredients
- Refined flour (Maida) or Wheat flour (Atta) – 1 ½ cups
- Clarified butter – 1 tsp
- Nigella (mangrela or kalonji) – a big pinch
- Carom seeds (ajwain) – a big pinch
- Salt to taste
- Water as required
- Refined oil or sunflower oil for deep frying
Method
In a big bowl add refined flour, clarified butter, kalonji, ajwain and salt and mix well with your fingertips.
Add water little by little to the dough and knead the dough well but one think remember the dough should not to be soft , a little stiff and tight.
Cover the dough with wet muslin cloth and let it rest for 10 minutes. After 10 minutes knead the once again.
Divide the dough into small pieces but equal portions.
Roll them into small circles but thin medium thickness.
Heat refined oil in a deep frying pan wok or kadai on medium heat.
Once hot than add one poori at a time and fry gently pressing down with the frying spoon in a circular motion.
Turn and cook other side for another minute till light golden brown.
Remove it from the oil and place on paper towel.
Fry all the pooris and Serve with any kind of curry.
How to make Poori
Ingredients
- Ingredients
- Refined flour Maida or Wheat flour (Atta) – 1 ½ cups
- Clarified butter – 1 tsp
- Nigella mangrela or kalonji – a big pinch
- Carom seeds ajwain – a big pinch
- Salt to taste
- Water as required
- Refined oil or sunflower oil for deep frying
Instructions
- Method
- In a big bowl add refined flour, clarified butter, kalonji, ajwain and salt and mix well with your fingertips.
- Add water little by little to the dough and knead the dough well but one think remember the dough should not to be soft , a little stiff and tight.
- Cover the dough with wet muslin cloth and let it rest for 10 minutes. After 10 minutes knead the once again.
- Divide the dough into small pieces but equal portions.
- Roll them into small circles but thin medium thickness.
- Heat refined oil in a deep frying pan wok or kadai on medium heat.
- Once hot than add one poori at a time and fry gently pressing down with the frying spoon in a circular motion.
- Turn and cook other side for another minute till light golden brown.
- Remove it from the oil and place on paper towel.
- Fry all the pooris and Serve with any kind of curry.