Poori Recipe For Making Soft Puffy Poori
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 Recipe For Making Soft Puffy Poori
Poori 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 in it which will keep it puffy for long time. 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.
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.
Ingredients
- Oil for deep frying
- 4 cups Wheat Flour/maida
- Salt to taste
- Water as needed
For Kachori
- 1 tsp hing/asafetida
- 2 tsp Fennel seed Powder roasted and ground
Instructions
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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.
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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, 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.
Quick Overview
Recipe Name: Poori Recipe For Making Soft Puffy Poori
Author: Ranjeeta Nath Ghai
Description: 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.
Book Author: Ranjeeta Nath Ghai
Preperation time: 10
Cook Time: 15
Total Time: 25
Type: main course
Recipe Yield: 4 people
Recipe Ingredients: Oil for deep frying, 4 cups Wheat Flour/maida, Salt to taste, Water as needed, For Kachori, 1 tsp hing/asafetida, 2 tsp Fennel seed Powder roasted and ground
Recipe 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, 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.
Calories: 107
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Ease of Cooking
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Nutritional Values
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Health Benefits
Summary
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.
Pros
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.
Cons
Alose dough means poori consuming more oil and will be greasy.
