on Jul 21, 2021, Updated Nov 07, 2023 Here are some other Indian bread recipes that you might also like: Palak Paratha, Lachha Paratha, Bedmi Poori, Garlic Naan, and Masala Paratha.
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It is one of the most popular breads in India, and like Roti and Plain Tawa Paratha, it can be served any time of the day. You can make this bread quickly since the puri dough is not leavened (fermented). A perfect poori is pale golden, non-oily, evenly puffed, soft, and pillowy from the inside with a thin, crispy layer on top, just right to scoop a rich, creamy curry. Making perfect poori might seem daunting initially, but it is not. Following a few tips and tricks, even a novice chef can make perfectly puffed round puri without much effort. Note – Try to get whole wheat flour from Indian grocery stores. The one you get at the regular American grocery stores is different, and your poori might not turn out perfect. Semolina – Fine semolina (sooji) is added to give the poori a crispy texture. They also hold their shape longer if semolina is added to the dough. Oil – I mostly use rice bran, canola, or sunflower oil to fry the puri. You can also fry them in ghee (not vegan). Salt and Sugar – I add granulated white sugar to the poori dough as it caramelizes while frying, giving the fluffy poori a lovely golden brown color. Salt is added to give them a little flavor. Note – You can make poori using only whole wheat flour. Adding salt, sugar, and semolina is optional. I add these ingredients to elevate my poori recipe.
Make The Dough
Mix the following ingredients in a large bowl or a parat (a large, wide, and shallow Indian utensil).
2 cups whole wheat flour 1 teaspoon granulated white sugar ½ teaspoon salt 4 teaspoon fine semolina (sooji)
Note – You can use a stand mixer or a food processor fitted with a dough attachment to knead the dough. Note – Never use dry flour to roll the puri. It will burn in the oil while frying, become black, and stick to the next puri. Note – Do not roll the puri too thin; otherwise, it will become hard after frying. Tip – If you have trouble rolling out round puri, roll the dough into a rough circle. Use a cookie cutter or any sharp 4-inch round object to cut the dough into a round. You can also use a tortilla press to roll them. Note – Drop a small dough ball into the oil to check if it is hot enough. If it rises immediately, the oil is hot enough to fry the puri. If the ball does not rise immediately, heat the oil for more time. A candy thermometer can measure the oil’s temperature, which should be 360°F-380°F (180°C-190°C). Slide a rolled puri gently from the side of the pan into the hot oil and fry until it puffs up (10-15 seconds). Keep pressing gently with the back of a slotted spoon. Flip and fry from the other side until nicely browned (10-15 seconds). Drain it on a plate lined with paper towels. Fry all the rolled puri in the same manner. Note – Once the rolled puries are fried, reduce the heat to low and roll another batch. Set the heat to high again and heat the oil well. Now fry the next batch. This puffed bread is made for all special occasions, weddings, and festive meals in India and is served along with rich curries. Chole Puri, Puri Bhaji, or Aloo ki Sabji Poori is a special weekend meal for many Indian households. Puri Aamras is a very popular combination popular in Gujarat and Maharashtra. It also pairs well with sweet dishes like Rice Kheer, Kesar Elaichi Shrikhand, and Sooji Halwa. During Navratri, on the 8th day, many people do Kanjak and serve Puri, Sooji Halwa, and Sookha Chana as Prashad. It is also a great option to pack for school lunches and picnics. Many Indians carry a box full of fluffy puri and pickles while traveling. It stays at room temperature for 2-3 days and is handy.
