A staple of India through and through, is Poori, which is a traditional Indian fried bread that is served with almost any main meal. It’s a simple unleavened bread made from just whole wheat flour, salt, and water. We make crispy, fluffy, and soft pooris in minutes to enjoy with the whole family.
A basic poori recipe is made with whole wheat flour, salt, and water. These are only three ingredients you need. Optionally, a bit of oil can be added to the whole wheat dough. The dough is not leavened or fermented, so it’s a great quick and easy bread to make.
Small balls of dough are rolled and flattened, and quickly fried in hot oil. The poori puffs up to create light, crispy pillows which are soft and tender inside. You can make batches of this poori recipe for a snack or for dinner.
How to Make Poori
From start to finish, Poori takes about 40 minutes to make from start to finish.
Making the Dough
1. Mix together 3 cups whole wheat flour (360 grams), 1 teaspoon salt, and optionally 1 teaspoon oil in a large bowl. For crispier poori, you can add ¼ cup fine Semolina (Rava or Sooji as they are known in Indian recipes)
2. Add just a bit of water at a time as you begin to form the dough, making sure not to oversaturate the mixture.
3. Knead the dough using a standing mixer, your hands, or a wooden spoon. Again, add just a splash of water as you knead.
4. Continue to knead until you form a stiff, tight dough. You may add about ¾ to 1 cup of water in total. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for 20 to 30 minutes at room temperature.
5. Divide the dough into about small pieces and roll each into a tight ball the size of goofball.
6. Next, use the palm of your hand to lightly flatten the dough ball, and then apply a bit of oil to the entire surface. This helps the bread fry evenly and rise properly, without the need to dust with flour first (to avoid creating burnt flour particles in your oil).
7. Use a rolling pin to roll the poori dough evenly into circles that aren’t too thick or too thin. Ideally, you want them to be about ¼ inch thick, and 3 inches in diameter.
8. Then place the rolled poori on a plate, and loosely cover with a clean kitchen towel so that they don’t dry out.
9. First, heat oil in a deep pan, testing the oil temperature by dropping a small dough ball into oil. If it rises quickly to the top, then the oil is hot enough for frying. Once you have the oil to the right temperature, carefully add one Poori at a time.
10. It should begin to puff up almost immediately after it hits the hot oil - gently press and nudge the poori on the sides with a slotted spoon or spider spoon to help it puff up completely.
11. Give it a nudge with a slotted spoon or spider spoon to keep the poori moving and therefore cooking evenly, continue to fry for just a minute or two, until the oil stops bubbling and the bottom of the poori is golden to your liking.
12. Next, turn over the poori and gently press down with the slotted spoon as it fries for a few more seconds. This will ensure that there’s a lovely brown colour on all sides.
13. Then transfer the fried poori to a plate lined with paper towels to absorb any excess oil. Fry the remaining poori this way, lowering or increasing the oil temperature as needed to maintain the right level of heat.
Enjoying Homemade Poori
To keep Poori soft for a few hours, stack them in a steel container, sealing with a lid at room temperature. They will remain soft and won’t become dense and chewy.
Poori is a common side in Indian cuisine and is typically served with a dry or curried potato dish. Crispy fried poori and potato curry are a perfect combination! Together they make a wonderfully comforting and delicious meal that happens to be vegetarian and vegan friendly. Enjoy the sumptuous treat for breakfast, lunch, or dinner!
Added by: niran
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