Poori is unleavened deep fried puffed bread made with whole wheat flour. Hot puffed pooris served with saagu or potato masala or chola is one indulgent breakfast/brunch. Poori is also served with suji halwa and tastes absolutely great.
It is very important to get the dough right while making poori. The dough has to be slightly more stiff when compared to chapathi dough. Also, you need to knead the dough in luke warm water and not cold water. If you get the dough right, the pooris will puff away to glory!
Try it for a Sunday brunch and indulge you family in some deliciousness!
Whole wheat flour – 2 cups plus extra for dusting
Oil – 1 tbsp
Salt – 1 tsp
Luke warm water to knead the dough
Oil for deep frying
- In a mixing bowl, add whole wheat flour, 1 tbsp oil and salt. Mix them together
- Slowly add luke warm water and knead into a slightly stiff dough (the dough must be slightly more stiff than chapathi dough)
- Cover with a damp kitchen towel and let the dough rest for 15-20 minutes
- Heat oil for deep frying in a fry pan
- Pinch out a small portion of the dough and roll it using some flour for dusting into a slightly thick disc
- Gently slide the disc into hot oil
- Deep fry the poori on medium heat until they puff up and become light golden in colour. If the poori does not puff up, agitate the oil and slightly press them
- Drain on a kitchen towel
- Serve hot with saagu, potato masala or chola