POORI

Poori is a traditional South Indian breakfast. It is an Indian deep-fried bread made with whole wheat flour, maida and salt. It is the most popular and easily available breakfast in any restaurant of South India. It is also commonly served in almost every functions or parties.

Poori is usually served with a potato masala called as POORI MASALA. But, it goes really well with tomato thokku, kuruma, and also with any non veg curries. The potato masala is non spicy, and has a mild flavour to it. It is mostly preferred by non spicy lovers. Kuruma or tomato thokku is little spicy, and is mostly preferred by spice lovers.

ABOUT THE RECIPE:

Poori is either made with whole wheat flour or a combination of whole wheat flour and maida. We usually use whole wheat flour and maida in a proportion of 4:1. Adding maida gives extra softness to the poori. Also, adding too much of maida can spoil the taste of the recipe.

INGREDIENTS FOR POORI:

• WHOLE WHEAT FLOUR – 2 CUP
• MAIDA – 1/2 CUP
• OIL – 1 TBSP
• SALT – AS REQUIRED

HOW TO MAKE POORI:

• In a large mixing bowl, add 2 cups of whole wheat flour, 1/2 cup of maida, 1 tbsp of oil and salt.

• Add little water at a time, and mix it to a stiff dough. Cover it and let it rest for 15 minutes.

• After 15 minutes knead the dough for a maximum of just 30 seconds. Do not over knead the dough.

• Divide the dough into smaller portion. Poori can be made in any size, either small or big, depending on the size of the kadai.
• Take a portion of the dough, dust it with little flour, and roll it. It should be slightly thick. It shouldn’t be too thick or too thin.

• Meanwhile, heat a kadai, and add around 750ml of oil.

• Roll all the dough. Poori takes around just 30 – 40 seconds to cook. So, it’s better to roll all the dough and keep them ready.

• Once the oil is heated, add the rolled dough to the oil. The flame should be at medium-high.

• It will puff up, or gently press it, so that it can puff up easily.
• Cook for 15-20 seconds on one side, and then flip it. Cook for another 15-20 seconds, or until it turns to light golden brown color on both sides.

• Once it turns to light golden brown in color, filter the oil and transfer it to a plate with tissue paper. This helps to absorb the excess oil.
• Repeat the process with the remaining rolled dough.

YUMMY AND DELICIOUS POORI IS READY.

SERVE IT WITH YOUR FAVOURITE SIDE DISH.

I HAD MY POORI WITH POORI MASALA.

PRO TIPS:

• The dough has to be stiff. Do not knead it more than 30 seconds.
• The dough has to be rolled slightly thick. It shouldn’t be too thick or too thin.
• The flame has to be on medium-high. The poori might soak up oil, if the flame it at low.
• The poori cooks really fast. So, It’s better to roll all the dough before starting to cook.
• Gently press the poori if it doesn’t puff up.
• Cover the rolled dough with a cloth, until you start to cook. This helps the dough from drying.
• I’ve used maida in this recipe, but it can also be made using whole wheat flour without adding maida.
• Some whole wheat flour might have a really hard texture to it. Adding little maida can help to get a preferred texture.
• Maida and whole wheat flour are added in the ratio of 1:4. Do not add more maida, since it can alter the taste and texture of the poori.

POORI

Recipe by foodpassion1513Course: Uncategorized

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

300

kcal

Poori is a traditional South Indian breakfast. It is an Indian deep-fried bread made with whole wheat flour, maida and salt. It is the most popular and easily available breakfast in any restaurant of South India. It is also commonly served in almost every functions or parties.
Poori is usually served with a potato masala called as poori masala. But, it goes really well with tomato thokku, kuruma, and also with any non veg curries. The potato masala is non spicy, and has a mild flavour to it. It is mostly preferred by non spicy lovers. Kuruma or tomato thokku is little spicy, and is mostly preferred by spice lovers.

Ingredients

• WHOLE WHEAT FLOUR – 2 CUP

• MAIDA – 1/2 CUP

• OIL – 1 TBSP

• SALT – AS REQUIRED

Directions

• In a large mixing bowl, add 2 cups of whole wheat flour, 1/2 cup of maida, 1 tbsp of oil and salt.
• Add little water at a time, and mix it to a stiff dough. Cover it and let it rest for 15 minutes.
• After 15 minutes knead the dough for a maximum of just 30 seconds. Do not over knead the dough.
• Divide the dough into smaller portion. Poori can be made in any size, either small or big, depending on the size of the kadai.
• Take a portion of the dough, dust it with little flour, and roll it. It should be slightly thick. It shouldn’t be too thick or too thin.
• Meanwhile, heat a kadai, and add around 750ml of oil.
• Roll all the dough. Poori takes around just 30 – 40 seconds to cook. So, it’s better to roll all the dough and keep them ready.
• Once the oil is heated, add the rolled dough to the oil. The flame should be at medium-high.
• It will puff up, or gently press it, so that it can puff up easily.
• Cook for 15-20 seconds on one side, and then flip it. Cook for another 15-20 seconds, or until it turns to light golden brown color on both sides.
• Once it turns to light golden brown in color, filter the oil and transfer it to a plate with tissue paper. This helps to absorb the excess oil.
• Repeat the process with the remaining rolled dough.
• YUMMY AND DELICIOUS POORI IS READY.

Notes

• PRO TIPS:
  The dough has to be stiff. Do not knead it more than 30 seconds.
  The dough has to be rolled slightly thick. It shouldn’t be too thick or too thin.
  The flame has to be on medium-high. The poori might soak up oil, if the flame it at low.
  The poori cooks really fast. So, It’s better to roll all the dough before starting to cook.
  Gently press the poori if it doesn’t puff up.
  Cover the rolled dough with a cloth, until you start to cook. This helps the dough from drying.
  I’ve used maida in this recipe, but it can also be made using whole wheat flour without adding maida.
  Some whole wheat flour might have a really hard texture to it. Adding little maida can help to get a preferred texture.
  Maida and whole wheat flour are added in the ratio of 1:4. Do not add more maida, since it can alter the taste and texture of the poori.