Poori–Indian Deep-Fried Bread
Poori–Indian Deep-Fried Bread

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, poori–indian deep-fried bread. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Puri or poori is a deep-fried Indian puffed bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. Poori is a crispy, golden deep-fried Indian bread that can be served with any dish, whether vegetarian or not, and your favorite pickle.

Poori–Indian Deep-Fried Bread is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Poori–Indian Deep-Fried Bread is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook poori–indian deep-fried bread using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Poori–Indian Deep-Fried Bread:
  1. Get 100 ml ☆ Whole wheat flour
  2. Get 100 ml ☆ Cake flour
  3. Take 1/2 tsp ☆ Salt
  4. Take 1 tbsp Vegetable oil
  5. Take 100 ml Water
  6. Take 1 Oil for frying

It is usually served with a curry or bhaji, as in Poori bhaji. The puri actually originated from parts of South India and slowly found it's way towards North India. 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.

Instructions to make Poori–Indian Deep-Fried Bread:
  1. After combining the ☆ ingredients, mix in the oil, then add the water, a little at a time, kneading as you go. The amount of water needed depends on the humidity and type of flour, so adjust as necessary.
  2. After kneading, set aside for about 30 minutes, then form them into balls about the size of golf balls.
  3. Flatten out into a thin circle. Typically, they are about 15 cm–about the size of your hand with fingers extended.
  4. Heat oil in a pan, then deep fry both sides of each piece, one at a time.
  5. They should puff up like this.
  6. They are done after both sides are fried, and they are nicely browned.
  7. These are called "poori" in Hindi. They are convenient, because, unlike other Indian breads, they can be stored for 2-3 days.

It is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes. 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. There are all kinds of breads in India, many of these breads are made with a very finely ground whole-wheat flour that is called ata. Some the the breads, such as Poori, are deep-fried.

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