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How To Make Poori: Step by step picture instructions for making poori: An Indian Fried bread.

Puri is a very popular and simple Indian fried flat bread. It is eaten for breakfast or as a snack or light meal. Whether it is a train journey or a picnic party poori is an all time favorite among all. In fact, my daughters love pooris and I often make pooris for them.

Just follow the step by step recipe and enjoy the all time favorite Poori. Though, In this recipe I had put salt and ajwain (carom seeds) just to give a nice aroma and to add health benefit as you all know carom seeds are good for digestion. However, you can leave it if you want plane puris.
In fact, Poori best goes with aloo ki sabji , chloe and achar. Sometimes we serve puri with kesari kheer for prasad.

While there isn’t any cumbersome process with the poori recipe, yet i would like to share few tips. Firstly, the dough for poori should be harder compared to chapathi dough. Otherwise,  the puri will absorb more oil while deep frying.

Secondly, you can add 1 tbsp of rava to the wheat dough to make it more crisp.

Lastly, once the dough is prepared, start rolling the puri’s immediately. Since we have kneaded the dough hard, it would turn dry if not used.

I make many different and flavored puris like Pudina Puri, Aloo Puri, Multigrain Puri, Masala Puri, Palak Puri and so on .. will share all the recipes one by one. To start with, enjoy ajwain puri.

step Directions

  • Mix flour, salt, ajwain and ghee in a bowl.Then add water little at a time and make a slightly stiff and smooth dough. Dough should not be too stiff nor too soft.(a little stiffer than chapati dough).  
     
  • Knead well and roll it as you see in the picture below.

  • Make equal sized smooth balls from the dough. Flatten it slightly.
  • Roll it out into circles with a help of a rolling pin you can apply a little oil on the rolling surface and then roll out pooris, so that the dough does not stick to the board.The rolled out puris should not be too thin nor too thick. It should be of medium thickness and smaller in size (diameter) than chapati.
  •  
    Spread all the rolled out puris in a plate and start heating the oil in a kadai.
     
     
     
  • To check if the oil is hot for frying the pooris, drop a small piece of dough into the hot oil, if it sizzles and comes up to the surface immediately, then it is the right temperature for frying pooris. If the dough becomes dark brown, then the oil is too hot, so you should reduce the heat a little. The oil should be hot but not too hot till smoking point.

      
  • When the oil is hot enough, take one rolled out dough and gently slide it from the side of the pan into the hot oil. After a few seconds, slightly press the poori with the slotted ladle and flicker hot oil on top of it.This will help the puri to puff up nicely. Flip to the other side and fry till golden brown. Remove with a slotted ladle and place it on kitchen tissue to drain excess oil.  
  • Repeat the process for the rest of the rolled dough. 

How to make puri/ Indian fried flat bread

Recipe by MINAL SHARMACourse: Main, Sides, BreadCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

poori or puri. A quintessential deep-fried puffed Indian bread, Poori is a food staple that is enjoyed across the India.

Ingredients

  • Whole wheat flour – 1 cup

  • Salt – 1/2 tsp flat

  • Ajwain or carom seeds-1tsp

  • Ghee – 1 tsp (optional)

  • Oil for deep frying puri

Directions

  • Mix flour, salt, ajwain and ghee in a bowl.Then add water little at a time and make a slightly stiff and smooth dough. Dough should not be too stiff nor too soft.(a little stiffer than chapati dough).
  • Knead well and roll it as you see in the picture below.
  • Make equal sized smooth balls from the dough. Flatten it slightly.
  • Roll it out into circles with a help of a rolling pin you can apply a little oil on the rolling surface and then roll out pooris, so that the dough does not stick to the board.The rolled out puris should not be too thin nor too thick. It should be of medium thickness and smaller in size (diameter) than chapati.
  • Spread all the rolled out puris in a plate and start heating the oil in a kadai.
  • To check if the oil is hot for frying the pooris, drop a small piece of dough into the hot oil, if it sizzles and comes up to the surface immediately, then it is the right temperature for frying pooris. If the dough becomes dark brown, then the oil is too hot, so you should reduce the heat a little. The oil should be hot but not too hot till smoking point.
  • When the oil is hot enough, take one rolled out dough and gently slide it from the side of the pan into the hot oil. After a few seconds, slightly press the poori with the slotted ladle and flicker hot oil on top of it.This will help the puri to puff up nicely. Flip to the other side and fry till golden brown. Remove with a slotted ladle and place it on kitchen tissue to drain excess oil.
  • Repeat the process for the rest of the rolled dough. 

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I am Minal, An army wife, a food blogger, a food stylist, a recipe developer, a food photographer who blogs vegetarian recipes..
I am Minal, An army wife, a food blogger, a food stylist, a recipe developer, a food photographer who blogs vegetarian recipes..

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