Poori
Homemade poori recipe creates beautifully puffed, soft and airy pooris that absorb less oil and stay soft for longer.
Ingredients
- Whole wheat flour – 2 cups
- Oil – 1 tsp for dough + oil for deep frying
- Salt – to taste
- Water – as needed
Instructions
- In a mixing bowl, add the whole wheat flour, salt and 1 tsp oil. Mix well until combined.
- Gradually add water little by little and mix until it comes together into a firm dough. (I used approximately ¾ cup water, but adjust as needed.)
- Knead the dough for a few minutes until smooth. Then gently beat/stretch the dough using a rolling pin to help improve elasticity and texture.
- Knead once again and divide the dough into equal portions. I made approximately 10 dough balls.
- Lightly dust with flour and roll each dough ball into smooth circles. The rolled pooris should be slightly smaller and slightly thicker than chapati. Avoid rolling them too thin.
- Repeat the rolling process for all the dough portions.
- Meanwhile, heat oil in a kadai for deep frying. Once the oil becomes hot, reduce to medium-high heat to avoid burning the pooris. Carefully slide one rolled poori into the hot oil.
- Using the back of the ladle, gently immerse and press the poori until it puffs up completely. Once puffed, flip carefully and cook the other side briefly until done. Remove and drain excess oil.
- Repeat for the remaining pooris and serve hot.
Notes | FAQ
- Do not add too much water while making the dough. A sticky dough may absorb more oil while frying.
- Kneading and stretching the dough well helps create smoother pooris that puff better.
- Roll the pooris slightly thicker than chapati for better puffing and softness.
- Oil temperature is important — oil that is too cool may lead to oily pooris, while very hot oil may brown them too quickly.
- Gently pressing the poori while frying helps encourage even puffing.