Poori is the most favorite food for all Indians young or old. It can be served for breakfast, dinner or as evening tiffin while the kids return home after school. Potato masala is the most common accompaniment for poori; other side dishes that go well with poori are chickpeas masala, dal, or tomato gravy.
Cooking Time : 20 min
Serves: 20 pooris
- Whole wheat flour – 1 and 1/2 cup (300 g)
- Water – 1/2 cup (100 ml)
- Salt – 1/2 tsp
- Oil for deep frying
- Mix wheat flour with salt, add water and knead them into a hard dough.
- Divide dough into 20 medium sized balls and grease them with oil.
- Roll each ball into a thick circle using roller pin.
- Heat oil in a pan till its temperature reaches upto 225 deg Celcius on high flame.
- Now reduce the flame and slide poori slowly into oil and fry poori in medium flame.
- When the bottom turns golden, flip to other side.
- When both sides are fried, reduce the flame & remove poori from oil.
- Place it on tissue towel to drain excessive oil.
- Similarly make all pooris adjusting the temperature between 200 & 225 deg Celcius.
- Serve hot puffy pooris with potato masala; click here for potato masala recipe.
- While rolling poori, grease dough with oil rather than dusting with flour.
- If you dust with flour while rolling, it clouds the oil and pooris get coated with burnt flour particles.
- Water & flour ratio (1:3) and oil temperature play important role for making crispy puffy pooris.