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Poori Recipe – Perfect round, puffy and Soft puri Recipe – Indian Poori recipe

Poori Recipe – Perfect round, puffy and Soft puri Recipe – Indian Poori recipe

Poori is an Indian bread which is deep fried and served steaming hot with any curry or stir fry sabzi. These soft pooris taste great with a pickle or chutney too. It is prepared with very few ingredients i.e. wheat flour, salt and ghee. It is easy and very simple to prepare these pooris. You can prepare it for lunch, dinner or have it in anytime.

Pack these soft pooris in lunch. Pooris are usually prepared with wheat flour or refined flour and deep fried till golden brown and crispy. Go ahead and try making these soft and super scrumptious pooris with this easy to follow step-by-step instructions and pictures and make every drool!

Directions

Getting ready:

Take 2 cups of wheat flour in a big mixing bowl and add ½ tsp salt or to taste into it. Also add 2 tsp ghee to it and mix well. Now knead little stiff and tight dough for poori by adding water in small portions. Make sure the dough is not too stiff. Cover and keep the dough aside for 20 to 25 minutes to rest.

how to make pooriMaking:

After 20 minutes, grease your hands with some ghee and lubricate the dough again until smooth. Then divide the dough into small dough balls. You can keep the size of pooris small or big as desired.

how to make poori

Now roll the dough lumps into round-flatten dough ball. Repeat the process with rest of the dough lumps as well. Meanwhile heat some ghee in a wok to deep fry the pooris. Cover the dough balls to prevent them from drying.

how to make poori

Take one dough ball and roll it out into round and thin poori. While rolling out the pooris make sure you roll out from the edges and not at the center. It should not be thin in the center and thick on the edges.

how to make poori

To check if the oil is heated well, drop little dough to the ghee. If the dough balls immediately starts floating on the surface that means the ghee is rightly heated. Slide the rolled poori in the ghee and press it gently with the ladle to puff it up. Flip the side and continue frying until it gets golden brown on the other side as well.

how to make poori

Drain out the fried poori. Take the poori on a slotted ladle and Hold the ladle on the edge of the wok so that extra oil drains back to it. Similarly fry rest of the pooris as well.

how to make pooriServing:

Steaming hot and mouth drooling pooris are ready. You can serve steaming hot pooris with peas-paneer, peas-potatoes or any other sabzi you relish eating the most.

how to make pooriSuggestions:

  • While kneading the dough make sure you don’t make it too stiff or too soft as only then you will get perfect pooris.
  • While rolling out the pooris make sure you roll it out evenly from the center.

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Poori Recipe - Perfect round, puffy and Soft puri Recipehow to make poori
Author: 
Recipe type: Poori/Parantha
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups (300 grams)
  • Salt – ½ tsp or to taste
  • Ghee – for frying
Instructions
  1. Take 2 cups of wheat flour in a big mixing bowl and add ½ tsp salt or to taste into it. Also add 2 tsp ghee to it and mix well. Now knead little stiff and tight dough for poori by adding water in small portions. Make sure the dough is not too stiff. Cover and keep the dough aside for 20 to 25 minutes to rest.
  2. After 20 minutes, grease your hands with some ghee and lubricate the dough again until smooth. Then divide the dough into small dough balls. Divide the dough and roll it into long log shape. You can keep the size of pooris small or big as desired.
  3. Now roll the dough lumps into round-flatten dough ball. Repeat the process with rest of the dough lumps as well. Meanwhile heat some ghee in a wok to deep fry the pooris. Cover the dough balls to prevent them from drying.
  4. Take one dough ball and roll it out into round and thin poori. While rolling out the pooris make sure you roll out from the edges and not at the center. It should not be thin in the center and thick on the edges.
  5. To check if the oil is heated well, drop little dough to the ghee. If the dough balls immediately starts floating on the surface that means the ghee is rightly heated. Slide the rolled poori in the ghee and press it gently with the ladle to puff it up. Flip the side and continue frying until it gets golden brown on the other side as well.
  6. Drain out the fried poori. Take the poori on a slotted ladle and Hold the ladle on the edge of the wok so that extra oil drains back to it. Similarly fry rest of the pooris as well.
  7. Steaming hot and mouth drooling pooris are ready. Making these pooris is really easy. You can serve steaming hot pooris with peas-paneer, peas-potatoes or any other sabzi you relish eating the most.