Puri / Poori
‘Puri’ or ‘Poori’, simply put is a deep-fried Indian bread made with whole-wheat. It is one of the most popular breakfasts all over India that can be served with different sides like chana masala/chole, aloo kurma, sabudana kheer/tapioca pudding, sheera/rava kesri or my favorite aam-ras (sweetened mango pulp).
Making puris is very simple in process but there are a number of ways in which it can go wrong. They could come out hard and crispy or very oily. But, what we want are soft, puffy and palely golden puris for which the key is,
a) to make the puris as soon as you knead the dough, and
b) don’t make them very thin….they should be rolled out evenly but with medium thickness.
Prep + Cook time: 30 mins
Serves: Makes around 18 puris
– Whole Wheat flour – 2n1/2 cups
– Salt – 1 tsp
– Water – 1n1/2 cup or as required
– Oil – 1 tsp
1. In a wide mixing bowl, take the whole wheat flour. Add salt and give a quick mix.
2. Add water little by little and knead the dough. Add oil at this point and smooth out the dough.
3. Divide the dough into even small balls. Using a rolling-pin roll them out into 6 or 7 inch circles of medium thickness.
4. In the meanwhile, get the oil heated in a deep frying wok. Add a very small piece of dough to the oil to check if it rises instantly. Now, the oil is ready and at the right temperature.
5. Carefully, drop the rolled out dough into the oil one at a time. Fry on each side and when they are palely golden in color remove them onto a paper towel on a plate or a dish.
Serve with a side of your choice. We relished it with aloo kurma (husband’s fav combo) and aam ras (my fav combo).