Fried food is indulgence at its best…fried potatoes ,fried cheese, fried breads, fried vegetables, fried ice cream even ! Fried delicacies are a big part of any cuisine which means we are no exception. From fried appetizers to fried desserts we have it all and every single one of them tastes absolutely delicious and are totally worthy of the calories..IMO of course !
This recipe is of the very liked fried flat bread called Poori, which is popular all over India. It’s origins are in Northern India because wheat is native to that soil and climate but has travelled all over India, well received by the rice eating population as well.
In the North, Poori is eaten with a chickpea curry – Chole or Aam Ras or Rabdi or a Tomato based Potato curry Rasawala Aloo etc.,. In the South, it’s usually accompanied by a Kurma, a South Indian spiced potato peas curry, etc.,. In our home the most favorite combo is Poori Chole and we indulge in it once in 2 weeks.
Check out a few of the curry recipes on the bog that go well with pooris :
Other fried flat bread / poori recipes on the blog :
HOME TIPS : I have used a cast iron tortilla press to help me roll out the pooris, but it is doable with a rolling pin and a clean counter as well. The key a to good poori is :
1. the right consistency of the dough – a firm dough
2. trying to roll it out using oil instead of dusting it on flour.
3. make the dough right when you are ready to fry up the pooris. the dough need not soak for long.
4. the oil must be hot, 350 degree Fahrenheit, try the wooden spoon test and maintain the temperature throughout the frying process for fluffy pooris.
5. adding farina/semolina keeps the pooris crispier for longer, but it is an optional addition. I add semolina only when we all don’t get a chance to eat at the same time.
6. Heat a skillet or a kadai or a saucepan with oil right before starting to make the dough. Prep the dough and start rolling it out while the oil is heating. Since we must fry on medium high heat, it is ideal to keep the pooris all rolled out and ready.
|Prep Time : 10 minutes||Cook Time : 20 minutes|
|Makes 20 – 22 six inch pooris||Indian Flat Bread|
Recipe : Wheat Poori
- Wheat Flour (use a soft white wheat blend for soft pooris) : 2.5 cups
- Water to knead the dough : 3/4 cup plus a few tablespoon if needed.
- Yogurt : 2 teaspoon
- Semolina/Farina : 1 tablespoon (optional)
- Ghee : 1 teaspoon
- Salt to taste
- Add the flour, salt, yogurt, semolina and ghee into a mixing bowl and mix well.
- Next, slowly drizzle in the water and start kneading the dough until all the flour is incorporated and it forms a ball. There should be no flour left and it shouldn’t stick to the bowl. That is how we know that it is a tight dough. (See pic 2)
- Take about 2 tablespoon of dough and roll them into small balls and set aside. Keep covered so that they do not become dry.
- Grease the tortilla press and use it directly or layer parchment paper or cellophane wrap to help press the pooris without sticking to the base of the press.
- Place the dough ball in the middle of the press and give it a good press. The poori must not become too thin or too thick, 1/8 inch thick and uniform press ensures a good fluffy poori.
- Once all the dough is pressed and ready, start frying them in hot oil.
- Only if the oil is hot enough will they puff up beautifully and get that golden brown. They will also consume less oil if we fry them at the right temperature.
- Add one rolled out poori in hot oil, it will puff up, do not worry if it doesn’t , they taste delish thick/thin/fluffy/flat…any which way!
- Once the bottom fries well, the bubbles recede, turn it over and fry the other side. See Pic 7 and 8.
- Remove from oil into a bowl lined with paper towel or in a colander kept over a plate. Serve warm with curry of choice.
- To store it, leave it loosely covered on the counter for a couple of hours. Any longer, it may not taste as good and crispy.
- Leftover poori tastes good as well…soft and thick, dunk them in sweetened milk or yogurt and enjoy !
You can make this using all purpose flour, wheat flour or a blend of millet and wheat flour. We hope you love this fried flat bread goodness as much as we do ! Thank you for stopping by!