Poori Recipe – How to Make Soft Maida Puris

Poori Recipe: Today we will learn how to make poori recipe. It is a popular Indian fried bread. People usually have it with aloo curry.  But I do not look for any Indian sabji or curries, I can have it with ginger tea and even with pickle also. It can be eaten in breakfast and can also complete your thali.
It is a soft puri recipe, that is why we are adding refined flour(maida), but if you want to make crispy puri, then add semolina(suji) in place of maida.  We will learn step by step. Also go for aloo curry for puri. Aloo puri is the must-Navratri-Recipe.

Poori Recipe Video

Prep time: 10 mins | Cook time: 30 mins

INGREDIENTS FOR POORI RECIPE

 

HOW TO MAKE poori recipe

PREPARE DOUGH FOR POORIS : 

Sieve 1 cup wheat flour and 1/4 cup of refined flour(maida).  Add 1/2 tsp of white salt (or to taste) 2 tsp of carom seeds (but it is pure optional). Mix it thoroughly. Rub the mixture between your palms until it takes the form of breadcrumbs. Now add 2 tbsp oil/clarified butter (known as moin or moyen) to it. Moin will act as a binder. Rub the mixture between your palms until it takes the form of breadcrumbs.  Now start adding water to knead a dough and avoid lumps. To avoid lumps knead it with warm water. When the Dough is ready, sprinkle little amount of oil on it. You  have to knead the dough until it turns soft.

MAKE POORIS FROM DOUGH:
Now dough is ready. Divide the dough into four equal parts and roll them into a long thick coil with the help of oil. Roll it between your palms and try to make the dough little more tight. Make equal small sized balls(loi) out of the long coil of dough. Roll the balls between your palms and press it. Flatten each ball(loi) in 3″ dia size pooris with a rolling pin or belan. Make it even. It should not be too thin or thick, the thickness should be medium.

DEEP FRYING THE POORIS:
While preparing pooris , take a pan or kadhayi and add sufficient oil to it. Turn on the flame and let the oil/clarified butter heat. To check if the oil is enough hot or not,  drop a small dough ball into oil. if the dough ball rises steadily & comes to the top, then the oil is sufficiently hot to deep fry the pooris. But if not, wait till the oil becomes hot.

Now start putting the pooris one by one in the oil. But add, a few (2-3) pooris at a time. If you will add the large number of pooris at a time, it can stick to each other and you will not be able to flip the pooris . After putting the pooris in oil, lightly press the pooris downward with the help of ladle to make it puffy. But do this gently. Flip each poori till it turns golden in color. Fry them on a medium flame. If it turns dark brown in color, turn the flame to low. When done, take out the pooris with the help of slotted ladle. Put it on the tissue paper or kitchen towel so that it absorbs extra oil.  Now deep-fry the next slot of pooris in the same manner. Our pooris are ready now.

Ready to eat : Serve hot with Indian curries or raita.
Here are some side dishes for poori – aalu tamatar, chole, chana masala, chole paneer, matar paneer, arbi ki sabji.

 

TIPS :

Add a pinch of sugar while preparing dough

Dough should not be too hard or sticky.

Make pooris immediately, do not rest the dough.

Use less flour for dusting, in fact try to avoid using flour. Instead sprinkle 2-3 drops of oil.

If the oil turn to hot and pooris getting dark brown in color. Switch off the flame for few minutes.

Beginners can add one poori at a time.