Poori

Name: Poori
Cuisine: Indian
Ingredients: 1 cup Whole wheat flour (Chapati atta); to taste Salt; 1 tsp Oil; as needed Oil for frying; 1/4 cup Water; 4 Potato Medium (boiled and mashed); 1 Onion Large (sliced); 2 Tomatoes (chopped); 3 Green Chilies (sliced); 1 inch Ginger piece (grated); 1 tsp Mustard seeds –; 1 tsp Cumin seeds; 2 tsp Ullutham Paruppu; 1/4 tsp Asafetida; 1 tsp Turmeric powder; 1/2 tsp Red chilli powder; as needed Curry leaves; as needed Cilantro to garnish; to taste Salt; 1 tbsp Oil

Coco @cook_18785378

Coimbatore,TAMILNADU

The popular Indian deep fried and puffed bread made from whole wheat flour, salt and water. This is very basic recipe I am sharing here that you all might know how to make it.

Coco @cook_18785378

Coimbatore,TAMILNADU

The popular Indian deep fried and puffed bread made from whole wheat flour, salt and water. This is very basic recipe I am sharing here that you all might know how to make it.

Saved

Ingredients

1 cupWhole wheat flour (Chapati atta)
to tasteSalt
1 tspOil
as neededOil for frying
1/4 cup Water
Potato Masala for Puri
4Potato Medium (boiled and mashed)
1Onion Large (sliced)
2Tomatoes (chopped)
3Green Chilies (sliced)
1 inchGinger piece (grated)
1 tspMustard seeds –
1 tspCumin seeds
2 tspUllutham Paruppu
1/4 tspAsafetida
1 tspTurmeric powder
1/2 tspRed chilli powder
as neededCurry leaves
as neededCilantro to garnish
to tasteSalt
1 tbspOil

Saved

Steps

1

Making dough:
Take whole wheat atta and salt in a bowl and mix well.
2

Add a teaspoon of oil and mix well with your fingertips, so everything is incorporated well
3

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).
4

Cover the dough and let it rest for 15 minutes.
5

Making puris:
After resting time knead the dough once again to smooth out
6

Divide the dough into 12 equal sized portions, Make smooth ball out of it.
7

Flatten it out between your palm and make disc. Keep those discs covered with kitchen towel.
8

Now roll intp 2-3 inch diameter circle. It should not be too thin or too thick.
9

Roll few pooris and keep them in a plate, also keep them covered with kitchen napkin.
10

Heat the oil in a pan on medium heat. Once hot slice one poori into hot oil.
11

By very gentle pressure using back of slotted spatula fry them. It will help poori to puff up.
12

Then flip it. Fry the other side until it is light golden brown in colour.
13

Remove it from the oil using slotted spoon and place on paper towel lined plate.
14

Fry all the pooris same way and serve.
15

Instructions for
Potato Masala
Boil the potatoes, peel the skin and then mash it with a fork or a potato masher. Do not mash it too fine.
16

Heat 1 TBSP of oil in a pan and add the seasonings ; mustard seeds, urad dal, asafetida, curry leaves). Then add the onions, green chilies and ginger. Sauté until the onions turn translucent
17

Then add the tomatoes, along with salt, turmeric powder, chilli powder and cook for about 5-7 mins.
18

Now add the mashed potatoes and about a cup of water and let it simmer for about 10 mins. Depending on your preference, the consistency can either be thick or you can dilute it by adding more water. Garnish with cilantro and serve hot with pooris.