‘Poori’ or ‘Puri’ are occasional indulgence in most homes but one of the most eagerly awaited treats!! Golden, hot puffed up fried Indian breads, fresh out of the kadai are immensely tempting on any cold day.
‘Pooris‘ are served for breakfast or as a snack in the evenings.. Popular accompaniments to hot ‘Pooris’ are :
*Aloo Saagu (Potato Masala), Veg Saagu (Vegetable Masala) – Both are a speciality of Southern India
*Batata Saung (Potato in tamarind gravy) – a speciality of the Mangalorean Konkani community
*Shrikand(thickened & sweetened curd) – a speciality of Gujarat & Maharashtra
*Chole Masala (Garbanzo bean Masala) – Popular in North India, esp. Punjab
*Different versions of ‘Daal’ (lentil based gravy).
But of course it can be served with various other vegetarian accompaniments. Various combination of spices can also be added to the dough for ‘spiced-up masala puris’. One such family favorite is adding kasuri methi (dried fenugreek leaves available at Indian stores), a little grated cheese & a sprinkling of ajwain when mixing the dough. Serve them hot with spicy chutney!
Pooris
Fried Indian flatbread.
Ingredients
For the dough
- 2 cups wheat flour
- 1 tbsp semolina (medium or chiroti)
- 1 tsp salt
- 2-3 tsp refined oil
- Water
For deep frying
- Refined oil
Serving suggestions
- veg gravies
- lentil curries
- shrikand
- potao bhaji (sagoo)
- In a wide bowl add in the flour, salt, oil. Mix Add enough water and knead into a soft (but not loose) dough. You don`t have to let the dough stand for a while.
- Pinch and roll the dough into small balls. In a separate plate keep a few tbsps of the flour. Dip the balls in this flour, flatten a bit and then roll out into rounds with a rolling pin. Do not make them too thin. Also when you dip the balls in the flour, see that they are just coated a bit (and not too much), just enough to prevent them from sticking when you roll them out.
- Drop the poori in hot oil (in a deep frying pan). Cook both sides, turning with a flat spoon/ladle. Do not let the puris turn crisp but let them puff up. When you lightly brush against one side of the puri with the spoon as they fry, they begin to puff up. Remove from fire when they turn golden.
- Serve hot.