📝 About This Recipe
Poori is a beloved Indian unleavened bread that transforms simple wheat dough into magnificent, golden-hued balloons through the magic of deep frying. Originating from the Indian subcontinent, these crispy yet soft discs are a staple at festive breakfasts and celebratory feasts. When prepared correctly, they offer a delicate crunch followed by a steam-filled, tender interior that is perfect for scooping up aromatic curries.
🥗 Ingredients
The Dough
- 2 cups Atta (Whole Wheat Flour) (finely ground, high-quality durum wheat)
- 1 tablespoon Sooji (Semolina) (adds a signature crunch and helps maintain the puff)
- 1/2 teaspoon Salt (adjust to taste)
- 2 teaspoons Vegetable Oil (for incorporating into the dough)
- 1/4 teaspoon Ajwain (Carom Seeds) (optional, aids digestion and adds a nutty aroma)
- 3/4 cup Lukewarm Water (added gradually; amount may vary slightly by flour brand)
For Frying and Rolling
- 3 cups Neutral Frying Oil (Sunflower, Canola, or Peanut oil work best)
- 1 tablespoon Vegetable Oil (for greasing the rolling pin and board)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the whole wheat flour (atta), semolina (sooji), salt, and carom seeds until well combined.
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2
Drizzle 2 teaspoons of oil over the flour mixture. Use your fingertips to rub the oil into the flour until it resembles coarse crumbs.
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3
Gradually add lukewarm water, a little at a time, and begin kneading. The goal is a stiff, tight dough—much firmer than standard roti or pizza dough.
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4
Knead the dough vigorously for about 5 minutes until it becomes smooth and pliable. If the dough is too soft, the pooris will absorb too much oil; if too hard, they won't puff.
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5
Cover the dough with a damp cloth and let it rest for 15-20 minutes. This allows the gluten to relax and the semolina to hydrate.
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6
After resting, give the dough a quick 1-minute knead. Divide the dough into equal-sized small balls, roughly the size of a large walnut.
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7
Lightly grease your rolling board and rolling pin with a drop of oil. Avoid using dry flour for dusting, as it burns in the frying oil and turns it dark.
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8
Roll each ball into a 4-inch diameter circle. Ensure the thickness is even; if the edges are too thin or the center too thick, it won't puff evenly.
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9
Heat the frying oil in a deep kadai or wok over medium-high heat. To test, drop a tiny piece of dough into the oil—it should sizzle and rise to the surface immediately.
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10
Carefully slide one rolled poori into the hot oil from the side of the pan to avoid splashing.
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11
Within seconds, the poori will surface. Gently press down on it with a slotted spoon in a circular motion; this pressure encourages the poori to inflate like a balloon.
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12
Once fully puffed, flip the poori over and fry for another 15-20 seconds until it achieves a beautiful golden-brown color on both sides.
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13
Remove the poori with a slotted spoon, draining excess oil against the side of the pan, and place it on a plate lined with paper towels.
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14
Repeat the process with the remaining dough balls, ensuring the oil remains at a consistent high temperature between batches.
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15
Serve immediately while hot and puffed for the best experience.
💡 Chef's Tips
The dough must be stiff; a soft dough results in greasy pooris that don't puff well. Never use dry flour while rolling; use a few drops of oil on the rolling pin instead to keep the frying oil clean. Temperature is key—the oil must be very hot (shimmering) so the steam builds inside the dough instantly. Adding a teaspoon of semolina (sooji) ensures the pooris stay puffed for a longer time after leaving the oil. Don't stack hot pooris directly on top of each other immediately; give them a moment on a paper towel to avoid sogginess.
🍽️ Serving Suggestions
Classic Pairing: Serve hot with 'Aloo Bhaji' (spiced potato curry) for the ultimate traditional breakfast. Sweet & Savory: Pair with 'Halwa' (semolina pudding) for the famous North Indian 'Halwa Poori' brunch. Festive Style: Enjoy with 'Chana Masala' (spicy chickpeas) and a side of tangy mango pickle. Creamy Contrast: Dip into 'Shrikhand' (sweetened strained yogurt) for a delicious dessert-like meal. Tea Time: Serve with a hot cup of Masala Chai for a comforting afternoon snack.