Teresa's Recipes
Authentic Indian Poori
Experience the taste of traditional Indian cuisine with this recipe for Poori, a delightful deep-fried bread that is both light and fulfilling. Made from whole-wheat flour, this unleavened bread balloons into a round puff when fried, creating an irresistibly crispy exterior and a soft, chewy interior. This delicacy has been a breakfast staple and a festival favorite across India for centuries. Poori is typically served with a side of spicy curry or bhaji, forming an elegant harmony of flavors that is sure to transport you to the bustling streets of India!
Ingredients
- 2 cups Whole wheat flour
- 1/2 teaspoon Salt
- As needed for dough Water
- For deep frying Oil
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/ Snack/ Light Meal
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 15g
- Carbs: 25g
- Protein: 5g
- Sodium: 300mg
- Sugar: 0g
Instructions
- In a large bowl, combine the whole wheat flour and salt.
- Gradually add water while kneading the mixture. The dough should be firm and smooth. Add more water if required, but be careful not to make it too sticky.
- Once the dough is well-kneaded, cover it with a damp cloth and let it rest for 15-20 minutes. This allows the gluten to relax and makes the dough easier to roll out.
- Divide the rested dough into small, equal-sized balls. Each ball should be about the size of a golf ball.
- Take one ball at a time, and using a rolling pin, roll it into a small, round disc. Repeat with the remaining balls.
- Heat oil in a deep frying pan over medium heat. The oil is ready when a small piece of dough dropped into the oil sizzles and rises to the top.
- Gently slide the rolled-out poori into the hot oil. Press gently with a slotted spoon; this will help the poori to puff up.
- Fry until the poori puffs up and turns a golden brown color.
- Remove the puffed poori with a slotted spoon and drain on paper towels to remove excess oil.
- Serve your hot, crispy Poori with a side of curry or bhaji for a truly authentic Indian meal!
Tips
- Ensure the dough is not too loose. A firmer dough will yield puffier pooris.
- When rolling the pooris, try to keep the thickness even for perfect puffing.
- The oil for frying should be sufficiently hot. If it's not hot enough, the pooris will not puff and will absorb more oil.