10 September, 2015
Poori or Puri a Deep Fried Indian BreadPosted in : Blogging Marathon, Breakfast, Deep Frying, Festive Cooking, Indian Cuisine, Indian Flat Bread, Puri, Whole wheat on by : ArchanaPotdar Tags: Blogging Marathon, Deep Fried, Festival, Poori, Puri
The very name of this bread invokes my childhood!
When this was a dish with which I could help Amma. Just to fry… she never trusted me to roll out Pooris. 😀
Looks like my dislike with rolling out the dough dates back long long ago. Even now Bai tells me “aap jao Bai. Mai kar leti hu”. Banished from my own kitchen I escape gleefully.
So what is Poori or Puri?
Poori or Puri is a deep fried Indian bread that is made from unleavened dough generally whole wheat flour.
Pooris were generally made to mark a festive occasion and are generally served with a potato dish, dry or curried. But can be had for breakfast or lunch too.
They are popular both in North and South India though the side dishes are different.
In North India, you may be served Halwa and Poori, or Cholay Poori in Gujarat, Maharashtra and Karnataka you may be served Pooris with Aamras or Shrikhand in Karnataka you can expect Kurma Poori. In Goa, too Pooris are served with Suki Bhaji or Chana Cho Ras. In Eastern India, however, Luchi is very widely appreciated. Luchi nothing but Poori which made with maida or purpose flour and is you can have it with Aloo Potoler Rasa. In Southern India to you can expect Kurma Poori or with Navratan Kurma.
The Pooris can be decked up like our plain chapatti/roti and made spicy too. Check one such Poori here.
Poori or Puri
A deep fried Indian bread that is made out of unleavened flour.
- Preparation Time: 30 Minutes
- Cooking Time: 20-30 Minutes
- Serves:4 People
- 3 Cups Whole wheat flour
- 3 Tablespoons Rava/sooji
- Salt to taste
- Water to knead the dough
- Oil for deep frying
To make the Dough:
- Mix the rava, whole wheat flour and salt well.
- Add water a little at a time and knead to stiff dough. Take care with the addition of water for your dough should not be like chapatti atta.
- Cover and set aside for say ½ hour.
To make the Pooris and fry them:
- Make small balls say about 25-30. Now get set to rolling out the Pooris.
- Apply oil to dough ball so that you need not use flour to dust the oil stays clean while frying.
- Roll the dough evenly into circles which are neither too thin nor thick.
- You can either place the Pooris on a separate plate, covered to prevent drying of the Pooris and fry later or fry them as you roll them.
- Generally, however, I keep the kadhai/wok to heat as soon as I start rolling out. After a few Pooris are rolled out the oil for deep frying is hot enough and you can fry the Pooris. This, however, needs a little practice but this is the most practical way of doing it.
- Whichever way you choose the test to check the heat of the oil is to drop a minuscule blob of dough in the oil. If the dough rises steadily; briskly to the top, then the oil is sufficiently hot to fry the Pooris.
- Too fast then the oil is too hot wait for the oil to cool down a bit. If however it rises slowly or is still at the bottom, then the oil is cold.
Let’s fry the Pooris now:
- Fry one Poori at a time. Lower the flame and gently lower the Poori in the hot oil. Now raise the flame to medium high and fry as below.
- The oil will be hot and the Poori edges will be bubbling with the slotted spoon gently flip oil on the Poori and watch it puff up.
- Once the bottom side is golden brown, then turn the Poori over and fry till golden brown all over. As far as possible turn the Poori over only twice and you will be able to judge it after about 2 Pooris.
- Lower the flame and drain the Poori as much as possible and transfer the Poori to a paper napkin to remove excess oil.
- Continue frying in this manner in case the oil is too hot lower the flame and if it’s too cold increase the flame.
- Serve Poori hot.
- These do not become chewy so you can send then in your child’s tiffin too.
- Poori or Puri is eaten for breakfast and lunch; it can also be eaten on festive occasions.