Poori Recipe For Making Soft Puffy Poori (2 variations)
Puri is one of my all-time favourite dish and one of the most popular Indian breakfast recipes.
I make it at least twice a month, it is a popular Indian dish and taste absolutely yummy.
You can use wheat flour/maida for making the poori. Feel free to add some sooji to it which will keep it puffy for a long time.
This is an everyday breakfast version, which is easy to make.
You can enjoy it with butter chicken, aloo tamatar ki sabji, bilahir tok, kaddu ki sabji, chole or anything you wish.
The important thing is to make the dough harder than chapatti dough.
This ensures that puris remain puffy and consumes very little oil. Give this a try and let me know how it turns out for you.
Poori is one of my all-time favourite dishes and one of the most popular Indian breakfast recipes.
I make it at least twice a month, it is a popular Indian dish and tastes absolutely yummy. You can use wheat flour/maida for making the poori.
Feel free to add some sooji to it which will keep it puffy for a long time.
The important thing is to make the dough harder than chapatti dough. This ensures that puris remain puffy and consumes very little oil.
Variation 1: Poori Recipe For Making Soft Puffy Poori
This is an everyday breakfast version, which is easy to make. You can enjoy it with baingan bhaja, butter chicken, aloo tamatar ki sabji, bilahir tok, kaddu ki sabji , chole or anything you wish. Give this a try and let me know how it turns out for you.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine Indian
Keyword Poori Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people
Author Ranjeeta Nath Ghai
Ingredients
- Oil for deep frying
- 4 cups Wheat Flour/Maida
- Salt to taste
- Water as needed
Instructions
- Take wheat flour/Maida and salt in a bowl. Add in oil and rub it into the flour. Add water slowly and knead a stiff dough. Rest the dough for 10 to 15 mins.
- Divide the dough into equal balls. Take a small ball in an oiled surface and roll it into small pooris.
- Heat oil for deep frying, and drop a tiny piece of dough to test the heat of the oil.. if ready then drop the pooris in hot oil and fry till puffy.
- Press using a ladle on top and the poori will puff up. Now flip over and cook. Serve while hot.
Variation 2: Poori Recipe For Making Khasta Kachori Poori
Ingredients
- 2 tsp Everest hing/asafetida [Click To Buy]
- 2 tsp Fennel seed Powder roasted and ground [Click To Buy]
- 1tsp salt
- 1tbsp Ghee/oil [Click To Buy]
- Oil for deep frying
- 4 cups Wheat Flour/Maida
- Water as needed
Instruction
- The preparation method is the same as above. Only the ingredients added are different.
- You have to bear one thing in mind this poori will taste like a kachori and will NOT puff up like the other poori in variation 1 recipe.
- It will also be a little crisp as compared to the Variation 1 recipe.
- The size of the poori depends on how big or small you want it to be.
- But remember that is a poori and not a kachori so keep it thin like a normal poori when you roll it out with a rolling pin.
- If the dough is stiff then the oil consumption is less if the dough is soft then the oil consumption is on the higher side.
- So for guilt-free eating keep the dough stiff and not soft.
- The dough can be Wheat Flour, Maida, or a 50-50 combination of both. The ratio of combination of flour can also be altered as per your family choice.
