A popular breakfast item, hot fluffy Pooris are delicious with savory curry or Potato Bhaji. It makes a great light meal or snack at any time since it is so quick to prepare.
Poori (Unleavened Fried Flatbread)
A detailed introduction, VIDEOand related links is available on the
Recipe Intro ↓ Check it out or scroll down for the recipe ⇓.
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A chapati press is versatile kitchen tool used to flatten balls of dough into thin, circular discs for making chapatis (Indian flatbreads), tortillas, and other similar flatbreads, like poori.
It helps to Flatten the Dough balls quickly and evenly saving time and effort compared to using a rolling pin.
It Creates Uniformity, producing flatbreads of consistent thickness and shape, which leads to even cooking.
It simplifies the processespecially for beginners or those who make them frequently.
There are different types of chapati presses available, often made from cast iron or aluminum. The model above is manual, while others are electric and may also cook the flatbread..
EAT AND TELL!!! Let us know if you tried – Poori (Unleavened Fried Flatbread)
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Poori (Unleavened Fried Flatbread)
Description
Poori is a comforting and versatile bread that holds a special place in Indian cuisine, enjoyed in everyday meals and festive occasions alike. Often, served at breakfast with curries like Aloo Bhaji/Sabzi (Potato Curry) or Chana Masala (Chickpea Curry).
Ingredients:
Instructions
Video
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Combine the flour, (and semolina if using) with the ghee and salt and mix with hands till the press to make poori with potato ghee is well distributed and you get an even, buttery flour mixture.
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Next, add just enough water to knead into a nice pliable dough that is moistened but doesn’t stick to your hands. (dryer dough than for Chapathi – this is so the Poori does not absorb the oil)
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Within your palms – Roll into smooth balls the size of large limes.
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Heat oil to deep fry in a medium-sized, heavy based, he deep wok.
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Oil the surface of a Chapathi press, lightly with your hands. Press the balls one at a time with just enough pressure to get a nice round Poori/Puri. (Not too thick. Not too thin) (Fry 1 and you will know – the Poori should puff up and be crisp but soft and not flat and hard)
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If you do not have a Chapathi press you can roll each disc out with a rolling pin evenly “(or see notes for HACK/tip)
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(Do not flour the rolling surface though – you can oil the surface for ease in rolling instead. )
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Slide each rolled out puri into the hot oil ( one at a time) and allow to fry on medium heat.
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When it comes to the surface, puffed up and one side is golden, gently turn over and fry the other side pressing gently into the hot oil with a flat slotted spoon/spatula. (This will make the puri puff up further).
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Remove from oil with the slotted spoon into a colander or large strainer to drain off excess oil.
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Note: Puri is meant to be fried just before serving time. Serve with any savory curry OR Potato Curry / Bhaji.
Note
- The Potato Curry Recipe can be found on Intro ↑ Page. You can also check out my Bhatura Recipe (Leavened Fried Flatbreads).
- Don’t have a chapathi press? Hack: You can also flatten the poori balls in between the bottom side of two flat steel plates, that have been lightly greased with oil.
- Press the balls, evenly p not too thin, not too thick. Too thin and they will absorb excess oil. too thick and one side will be very heavy once puffed, and absorb too much oil as well.
- Poori required a good amount of oil for deep frying. Shallow frying will not give you the desired effect.
- Adding Semolina makes the poori crisp and also keeps it from deflating before being served (stays puffed).
- Coarse grain semolina is used, not flour. Semolina comes from Durum wheat. It is often a common ingredient in Pizza dough.
- When frying the pooris, fry the first side, only briefly, or it will get too dark. The second side(which has more dough on it), can be fried a bit longer. in all, one poori takes about 30 seconds to cook. Only flip once. Drain in a colander, spread out as much as possible, to keep the pooris from pressing against each other.
- Do not rest the dough for Pooris.. The longer it rests, the more oil it absorbs.. Poori dough should be used immediately to press and fry.
- Key Ingredients: Flour, Ghee, Oil, Semolina, Salt.
poori, puri
