Poori (Puri)-Indian Breads
Poori (Puri)-Indian Breads

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, poori (puri)-indian breads. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Puri (also spelled Poori) is a deep-fat fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes.

Poori (Puri)-Indian Breads is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Poori (Puri)-Indian Breads is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have poori (puri)-indian breads using 4 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Poori (Puri)-Indian Breads:
  1. Get 1 cup Whole Wheat Flour (Chapati Atta)
  2. Take as required Salt
  3. Prepare 1 tsp Oil + More for Deep Frying
  4. Take 1/4 cup + 2 tbsp Water

Puris are such a treat to the eyes and to the taste buds. The sight of a well puffed up Puri excites everyone (not just kids). Puri/Poori is unleavened Indian bread made of wheat flour that is soft yet chewy. Let's see how to make puffy poori with step-wise pictures.

Steps to make Poori (Puri)-Indian Breads:
  1. Add a teaspoon of oil and mix well with your fingertips, so that everything is incorporated well.
  2. Now add little water at a time and start kneading the dough. It should be smooth and tight. Not soft like roti or chapati dough.
  3. Cover the dough and let it rest for 15 minutes. After resting time, knead the dough once again to smooth out.
  4. Divide the dough into 12 equal sized portions. Make smooth ball out of it.
  5. Flatten it out between your palm and make disc. Keep the discs covered with kitchen towel so that they don't dry out.
  6. Now using rolling pin and rolling board, make 2-3 inch diameter circle. It should not be too thin or too thick. Never use dry flour while rolling as a dusting.
  7. Roll few pooris and keep them in a plate, covered with kitchen towel.
  8. Heat oil in a pan on medium heat. Once hot, slide one poori into the hot oil. By very gentle pressing using back of spatula, fry them. It will help poori to puff up.
  9. As it puffs up and bottom side is light brown, meaning no more bubbles in the oil, then flip it.
  10. Fry the other side until light golden brown in colour. Remove it from the oil and place on paper towel lined plate. Fry all the pooris in the same way and serve. Best served fresh.

Home » Recipes » Indian Breads. The idea of applying oil and not dusting with flour is so that while frying, the oil stays clean and you won't see dark burnt flour particles inside the oil. Like chapati, puri is made from a simple durum wheat flour dough. But this flatbread incorporates ajwain seeds, which lend a lightly herbal, floral flavor, and is deep-fried in hot oil. Poori/Puri/Luchi: Indian Puffed Bread. [Talking about the flours, some prefer to make pooris with just refined flour or maida, whereas others prefer just the whole-wheat flour or atta.

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