Poori are made of wheat flour and all purpose flour. Poori and poriyal are served in South India. Poori also served with sweet dish such as suji halwa and Amras in North India, Gujrat and Maharashtra. Poori are best served as crisp with golden Color.
I have shared a poori recipe in a step by step method with a detailed pictures below.
In a wide pan add whole wheat flour and all purpose flour, salt and pour required water to knead the dough.
Knead the dough with a little less water. The dough must be stiff and tight not soft like chappati. Let it rest for 15 minutes.
Knead the dough again.
Roll the dough and divide the dough into small portions.
Roll the dough into even circles. It’s neither the too thick nor thin.
Heat oil in a deep frying pan or kadai.when the oil is sufficiently hot drop the poori. It will puffed up soon.
Once the bottom side is golden then turn over the poori fry gently by pressing down with a slotted spoon. Fry the poori till golden brown all over.
Remove the poori in a absorbent paper to remove excess oil.
Serve poori hot with poriyal or vegetable curry or with sweet of your choice.
INGREDIENTS
- 1 cup wheat flour
- 1/2 cup all purpose flour/ maida
- Water
- Salt as needed
INSTRUCTIONS
- In a wide pan add whole wheat flour and all purpose flour, salt and pour required water to knead the dough.
- Knead the dough with a little less water. The dough must be stiff and tight not soft like chappati. Let it rest for 15 minutes.
- Knead the dough again for 2 minutes.
- Roll the dough and divide the dough into small portions.
- Roll the dough into even circles. It’s neither the too thick nor thin.
- Heat oil in a deep frying pan or kadai.when the oil is sufficiently hot drop the poori. It will puffed up soon.
- Remove the poori in a absorbent paper to remove excess oil.
- Serve poori hot with poriyal or vegetable curry or with sweet of your choice.
