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Poori is a popular deep fried wheat bread usually served for breakfast or lunch. Pooris are soft and crisp which are puffy and golden brown in color. The texture and crispiness makes it appealing to both eyes and taste buds.
Poori is a common breakfast recipes in India. It is also served on special occasions such as wedding and festivals. Poori and sagu is a popular and most preferred combo in India. It tastes good with even coconut chutney.
Poori is prepared with wheat flour or maida. Adding sooji/rava makes the dish puffy as well as crisp from outside. The puffiness stays for a longer time if you add sooji/rava to the flour. The dough should be slightly harder when compared to the chapathi dough.
1½ cup wheat flour
1 tsp rava/sooji
½ tsp sugar
1 tsp oil/ghee
Oil for deep frying
- In a bowl, take wheat flour, rava/sooji, oil/ghee, sugar and salt. Mix well.
- Add water little by little and make dough. The dough should be smooth and stiff-slightly harder than the chapathi dough.
- Take the dough in between your palms and knead it to make it smooth.
- Divide the dough into small equal sized balls. Flatten it slightly between your palms and grease it with oil both the sides.
- Roll the dough into circles using a rolling pin. You can grease the rolling pin with oil too. The circles should be neither thick nor thin.
- Heat oil in a kadai for deep frying. Put a small piece of the dough into the oil and if it rise immediately, the oil is ready for deep frying.
- Keep the flame on high. Slowly slide the rolled poori. Gently press it with the back of a slotted spoon to puff up. You can even spoon hot oil on top of the poori to puff up.
- When the bubble ceases, flip it on the other side carefully. Fry till golden color for few seconds.
- Remove the poori and drain excess oil using kitchen paper towels or a colander. Repeat the process with the remaining pooris.
- Serve hot poori with potato masala, Avarekalu sagu, coconut chutney or any curry of your choice.
- Adding sooji/rava to the flour makes pooris crisp and puffy. Also the puffiness of the poori stays for a longer time. You can also soak rava in little water and then add to the flour.
- Sugar gives a nice golden color to the dish and hence added. You can skip it as well.
- Consistency of the dough is very important. It should be smooth and firm..
- Do not keep the dough for a longer time. Immediately make the pooris.
- Instead of greasing the poori, you can dust the poori with flour too. But use less flour, else they will settle down at the bottom of the oil leaving a burnt residue.
- Roll the poori and fry simultaneously or keep it on a plate and fry later. But should cover them to avoid drying if frying later.
- Oil should be hot, but not smoking hot and fry pooris on a high flame.
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