Poori is a traditional deep fried Indian bread that is made from whole wheat flour. In India, poori is a common dish made for festive occasions. It is generally paired with potato sabzi, shrikhand and with aamras during the mango season. Poori with Aloo sabzi has to be the all-time favourite breakfast dish all across India. Different version of puris can be made like spinach puris, methi puris, beetroot puris etc. For now, let’s see how to make plain fluffy puris:
1 cup of wheat flour (gehu ka atta)
1 tbsp semolina (rava)
2 tbsp milk (doodh)
Salt as per taste (optional) (namak)
Water for kneading (paani)
Oil for frying puris (tel)
- In a mixing bowl, add whole wheat flour, semolina, milk and salt (if using salt).
- Mix all the ingredients using your fingers.
- Add water as required and knead to a semi stiff dough.
- Keep the dough aside for 20 minutes.
- After 20 minutes, knead the dough again for few seconds and divide into small balls.
- Take a dough ball, dust it with wheat flour and roll into small puris.
- Heat oil in a pan.
- Drop the puri into hot oil.
- Deep fry the puris on medium flame.
- Keep turning the puri and fry from both sides.
- Once fried, remove the puri using a slotted spoon.
- Repeat the same with remaining dough balls.
- Serve hot puris with potato sabzi /shrikhand/ aamras.
• You can add salt while kneading the dough, though I have not added salt.
• The dough must be semi stiff. It should neither be sticky nor too dry.
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