Poori (Puri)-Indian Breads

Name: Poori (Puri)-Indian Breads
Cuisine: American
Ingredients: 1 cup Whole Wheat Flour (Chapati Atta); as required Salt; 1 tsp Oil + More for Deep Frying; 1/4 cup + 2 tbsp Water

Rosalyn John @rosalyn_kitchen227

#breads
#deepfried
#chefbypassion
The popular Indian deep fried and puffed bread made from whole wheat flour, salt and water.
This is a very basic recipe that you all might know how to make it. But I think this will be helpful for beginners.
Pooris can be paired with savories or sweet. It can be eaten for breakfast or lunch. Any kind of potato dish whether dry or gravy is like match made in heaven. Poori can be served with vegetable side dishes or curries. Poori is my favourite. I can consume it with almost anything.

Rosalyn John @rosalyn_kitchen227

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Ingredients

1 cupWhole Wheat Flour (Chapati Atta)
as required Salt
1 tspOil + More for Deep Frying
1/4 cup+ 2 tbsp Water

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Steps

1

Add a teaspoon of oil and mix well with your fingertips, so that everything is incorporated well.
2

Now add little water at a time and start kneading the dough. It should be smooth and tight. Not soft like roti or chapati dough.
3

Cover the dough and let it rest for 15 minutes. After resting time, knead the dough once again to smooth out.
4

Divide the dough into 12 equal sized portions. Make smooth ball out of it.
5

Flatten it out between your palm and make disc. Keep the discs covered with kitchen towel so that they don't dry out.
6

Now using rolling pin and rolling board, make 2-3 inch diameter circle. It should not be too thin or too thick. Never use dry flour while rolling as a dusting.
7

Roll few pooris and keep them in a plate, covered with kitchen towel.
8

Heat oil in a pan on medium heat. Once hot, slide one poori into the hot oil. By very gentle pressing using back of spatula, fry them. It will help poori to puff up.
9

As it puffs up and bottom side is light brown, meaning no more bubbles in the oil, then flip it.
10

Fry the other side until light golden brown in colour. Remove it from the oil and place on paper towel lined plate. Fry all the pooris in the same way and serve. Best served fresh.