Monday, 2 January 2012


Pooris are traditional Indian fried breads made with whole wheat flour or unbleached plain flour. Pooris are eaten warm or cold. These are great for picnics or even when travelling. As these are fried in the oil, they will remain fresh up to 3 days. A best option to carry when we have to stay away from home. Pooris can be served with any curry or daal varieties. Even, with spicy powders like Coconut powder, peanut powder.
Poori with potato curry


2 cups - chapathi flour / Atta
Salt - 1/2 tsp 
Oil for deep frying
Water - 2/3 cup


Combine the flour and salt in a mixing bowl. Add up to 2/3 cup water, slowly pouring in just enough to form a medium soft, kneadable dough. 
Turn the dough onto a clean surface. Smear your hand with 1 tsp of oil and knead the dough for 5-8 minutes or until smooth. Adding oil at this stage will remove all the sticky dough from your hand. Cover the dough for 10 minutes.

Pre-heat oil in a deep pan over low heat. Meanwhile, divide the dough into 15 to 16 balls and roll each ball into thin disk about 4 1/2 inches wide.Increase the oil temperature.

Lift up a rolled poori and slip in into the hot oil, making sure that it doesn't fold over. It will sink to the bottom, then immediately rise to the surface. Hold it under the surface with a slotted spoon until it puffs up into a balloon.

Let it brown slightly to a golden colour, then turn it over and cook the other side too.

Lift out the poori with the slotted spoon and carefully drain it. Serve with any curry of your choice.

 Do not make the dough too soft. This will make the pooris to absorb more oil.
 Do not over cook the pooris as they will turn hard.

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