Poori recipe | Fluffy and soft poori
Poori, a beloved Indian delicacy, is a deep-fried, golden-brown bread. Crafted from unleavened wheat dough, it puffs up beautifully, revealing a soft interior and a crisp exterior. This iconic dish is often served with flavorful potato masala, creating a delightful pairing of textures and flavors. A symbol of Indian culinary heritage, Poori's simplicity and versatility make it a cherished choice for breakfast, brunch, or festive feasts.
Equipment
Ingredients
- 500 g Whole Wheat flour
- 5 g Salt
- 50 ml Milk Optional
- 25 ml Refined oil ghee too can be used
- 175 ml Water If using no milk slightly increase water to 250 ml
- 75 g Semolina or Rava optional
Instructions
- In a bowl, add whole wheat flour, salt and mix well. Add milk and start combining the dough.500 g Whole Wheat flour, 5 g Salt, 50 ml Milk
- Add water gradually and combine the flour fully. Once all the flour is combined together add refined oil and start kneading it well.175 ml Water, 25 ml Refined oil
- Knead the dough for 10 minutes. Make sure the dough is tight and not loose so the poori is more crispy on outside and also it does not absorb more oil.
- Rest the dough for 20 minutes. Meantime Keep vegetable oil for frying the poori.
- Now again mix the dough little and separate into small balls.
- Using roller or chapathi make sheet the balls into medium thick rounds.
- Once the oil is heated, add the sheeted poori and press it lightly with ladle so its puffs up.
- Cook till golden brown and turn other side and cook till golden brown and remove from oil and serve it.
Nutrition
Serving: 4g | Calories: 258kcal | Carbohydrates: 48g | Protein: 6.7g | Fat: 3.9g | Saturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 249mg | Potassium: 71mg | Fiber: 1.7g | Sugar: 0.5g | Calcium: 18mg | Iron: 3mg