Poori | How to make Puffy Poori

Poori, a Indian deep fried bread made from wheat flour /Atta. It's one of the common homemade breads for breakfast in South India. Making puffed poori is an art and it's absolutely delicate to watch the pooris puff up while frying.

Back home in my childhood, I grew up eating pooris made with maida/all purpose flour more than the pooris made with whole wheat flour. Now, I like both types of pooris equally :-)

During our initial days of marriage, ST told that he didn't like pooris, so I was a bit hesitant to try pooris for breakfast/dinner for a while . One day I was craving for pooris, so made it with maida just like my mom makes and asked ST to give it a try. 

To my(and his) surprise, he liked them very much and said it was so delicious. Since then, it has become his favorite  breakfast and nowadays, he asks me to make pooris for breakfast ! It always makes me so happy when someone starts to like the food because of me :-) 

How to make Puffy Poori 

There are a few things to be taken care of to get the puffy poori. 

• The dough should be firm, not as soft as chapati/ roti dough. Depends on the quality of the flour, it may take a couple of tbsp of water more or less than i have mentioned in the recipe.  
• Rest the dough for a minimum 20 mins. It helps to roll the dough easily since it's not very pliable dough, the resting time is really important.
• Roll the dough on even thickness on all sides. Don't roll the poori so thinly then it would be like papad after frying.
• The oil should be really hot for making puffed poori.
• Gently press the poori with a ladle while frying, it helps to puff the poori beautifully.

Adding Rava to the Poori Dough.

You can make the poori without adding any rava into the poori dough. But adding rava helps to keep the poori puffed up for a longer time otherwise it deflates immediately. So I would highly recommend adding the rava to the poori dough ! 

Ok, now let's see how to make the delicious poori !

Poori | How to make Puffed Poori

Preparation Time : 20 mins | Cooking Time : 15 mins | Makes : 8 
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
Poori, How to make Puffed Poori, Puffed Poori, Poori Recipe Poori, a Indian deep fried bread made from wheat flour /Atta. It's one of the common homemade breads for breakfast in South India.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Wheat flour - 1 cup

Rava - 2 tsp 
Oil - 1 tsp
Salt - 1/4 tsp
Water - 1/3 cup
Oil - for frying

Procedure

Measure & take the wheat flour & rava in a bowl , add salt & mix well. Then add the oil.

With your finger tips mix the oil with the flour well and then add enough water to make a stiff dough.Cover it & let it aside for 10 -15 mins.

Make equal size balls from the dough. Take a dough and roll into small disc with rolling pin.

Heat the oil in the sauce pan, once the oil is well heated(if you drop a piece of dough in the oil, it should come up on the top immediately) drop the rolled dough and with the help of spatula, gently press on the top. It helps to puff up the poori.

Flip on other side and cook that side also till it becomes golden brown.Drain it from the oil and place it on tissue paper. Repeat the same for the remaining dough.

For the perfect round pooris, you can cut the rolled dough into circle using any lid or cutter like i did here.

Then fry the pooris as usual. It will gives a perfect round pooris :-) 

Tasty & Fluffy poori is ready. Serve it with poori masala/ your favorite curry. We had it here with chana masala. 

Related : How to make Poori Masala / Potato Masala

Notes:

• Make the dough as stiff,otherwise it absorbs a lot of oil while frying
• Don't use flour while rolling the poori, it will settle in the oil while frying.As we continue the frying, it becomes dark in color and sticks to the poori.
• Don't keep the dough more than 30 mins. It will absorb more oil while frying.
• Make dough just 15 - 30 mins before frying.
• Don't place the rolled pooris on the paper, it absorbs all the moisture from the dough,so while frying, the pooris doesn't puff up well and it becomes very hard.