Poori Recipe - How To Make Poori
An Outlook On Poori Recipe
Poori is a deep fried wheat balls with its attractive golden brown colour and irresistible appearance.
Poori or puri is an alluring deep fried puffy dish made from wheat flour which belongs to the Indian subcontinent. It is usually taken with a bhaji, curry, gravy, kofta, raita, achaar and in some states even with sweet dishes like `shrikhand`, Kheer and with mangoes in North India during the season. Thus the poori is so popular in India with some versatile side dishes that come along with it.
POORI: A breakfast with a difference:
While all the breakfasts come bland with less oil generally, this one is a little deviation from the other varieties of tiffin. Anyone gets tempted at the very sight of it. Starting from a kid to an aged person, it is everyone’s favourite at all times.
Varieties Of Poori :
You have quite a lot of varieties of poori in India and some of the distinct ones are wheat poori, maida poori, masala poori, stuffed poori, chola poori, aloo poori, paneer poori, ragi poori, palak poori, beetroot poori, kutta atta poori and tomato poori. Each one is different from each other in colour and flavour and no wonder, it is a treat for any foodie who would love to plunge into a pool of fun and adventure with tantalizing accompaniments.
Poori's impact in India:
Poori is more popular in the North than the South as wheat is the staple food of North India. It is taken for breakfast, lunch or for dinner with a variety of side dishes. It is given as a `prasadh` (offerings) in many temples and religious ceremonies. In some temples `poori with kheer` is given as prasadh’ during Dusherra and it is also prepared for pujas conducted at homes too. It is always chosen for special occasions like weddings, parties and festivals, kitty parties and functions, which will be served along with dhals, potato based curries, and gourd based sabzis.
Let us see the simple recipe of basic plain poori here,
Ingredients Required To Make Poori
How To Make Poori
Take a cup of wheat flour in a bowl and add a pinch of salt in it and sprinkle some water and knead the dough.
If you want crispy poori, add a tea spoon of rava or semolina in it.
Or if you prepare it for little kids or for old people you better add a tablespoon of cooked raw rice {pacharisi sadham} in it for extra softness.
Knead it softly and after doing so, just cover it up with a soft muslin cloth for some time.
Take the chakla Belan (roller pin)and wipe it with a clean cloth.
Besides, take the poori dough and make small even size balls out of it.
Let the size be that of a small lemon.
Take a ball and place it on the `chakla` and using the `poori roller`, just roll it into circles, approximately in the size of your palm or slightly bigger than that.
Similarly, roll the other balls and place it in a plate without touching each other, and close it with a muslin cloth in order to prevent them from getting dry.
Just ensure that the circles are neither too thick nor too thin. Let it be moderate so that it retains enough moisture to get puffed up while frying.
Place a kadai in the stove and pour the required amount of cooking oil in it and keep it in high flame.
Once it is heated, just drop a circular piece in it and let it cook for a minute.
Adjust the flame into medium mode if it is too hot.
Besides, you will see the poori slightly puffing up on the top, and will get golden brown in seconds on one side.
Now you flip to the other side and let it get brown too.
In the same way, cook the other pooris one by one.
Place the cooked pooris on a plate over a paper towel to absorb excess oil.
As much as possible, serve `poori` while it is hot because its entire taste lies in its `balloon like puff`.
Serve it hot with Dhal batti churma or kadai paneer accompanied with chilled chaas (butter milk).
Relish this tiffin with the North Indian special Aam chunda (Gujarati raw mango sweet pickle) a famous accompaniment for roti, poori and rice.
Tips To Make Fluffy Poori:
• Generally, in North India people do not buy ready made atta flour. Instead they buy whole grain wheat in bulk and make atta flour and store for months. It has more husk and fibre which is really good for health than the refined flour. Therefore, try making it once and see the difference in colour, texture and aroma.
• While kneading the dough add less water than you used to add for roti, as the consistency of the dough should be slightly thicker and harder than that of the roti dough.
• While rolling them, do not use wheat flour in between. Instead, use a little oil so that the oil does not get dirty with wheat granules while frying.
• Be mindful of the temperature of the oil and adjust accordingly. Always fry the poori in high flame as the puri will get oily of you lower the flame.
Ingredients
Directions
Take a cup of wheat flour in a bowl and add a pinch of salt in it and sprinkle some water and knead the dough.
If you want crispy poori, add a tea spoon of rava or semolina in it.
Or if you prepare it for little kids or for old people you better add a tablespoon of cooked raw rice {pacharisi sadham} in it for extra softness.
Knead it softly and after doing so, just cover it up with a soft muslin cloth for some time.
Take the chakla Belan (roller pin)and wipe it with a clean cloth.
Besides, take the poori dough and make small even size balls out of it.
Let the size be that of a small lemon.
Take a ball and place it on the `chakla` and using the `poori roller`, just roll it into circles, approximately in the size of your palm or slightly bigger than that.
Similarly, roll the other balls and place it in a plate without touching each other, and close it with a muslin cloth in order to prevent them from getting dry.
Just ensure that the circles are neither too thick nor too thin. Let it be moderate so that it retains enough moisture to get puffed up while frying.
Place a kadai in the stove and pour the required amount of cooking oil in it and keep it in high flame.
Once it is heated, just drop a circular piece in it and let it cook for a minute.
Adjust the flame into medium mode if it is too hot.
Besides, you will see the poori slightly puffing up on the top, and will get golden brown in seconds on one side.
Now you flip to the other side and let it get brown too.
In the same way, cook the other pooris one by one.
Place the cooked pooris on a plate over a paper towel to absorb excess oil.
As much as possible, serve `poori` while it is hot because its entire taste lies in its `balloon like puff`.
Serve it hot with Dhal batti churma or kadai paneer accompanied with chilled chaas (butter milk).
Relish this tiffin with the North Indian special Aam chunda (Gujarati raw mango sweet pickle) a famous accompaniment for roti, poori and rice.