Whole wheat flour poori recipe
Indian Fry Bread - Poori - Puri
Whole wheat flour Poori recipe (also spelt) puri, is a very popular Indian Fry Bread.
It is unlevened deep fried bread.
Poori is wickedly delicious. There is a variety of poori/puri made.
Poori - Puri - Indian fry bread
is not a everyday Indian bread. Poori/Puri is a special bread that is made on
weddings, festivals, parties, picnics etc.
It is made occasionally as
breakfast or snack too.
As puri is a fried bread, it should be eaten only once in a while.
Poori is served with sweet dishes such as basundi,
gulab jamun etc. in Maharashtra.
Most of the times it is served with spicy vegetable dishes such as potato masala, vegetable saagu, curries or chutneys.
Indian fry bread recipe is made either with atta - whole wheat flour or maida - plain flour or
a mixture of both.
Plain flour puris are softer and whiter. But using whole wheat flour is healthier and I find it tastier.
I always use whole wheat flour. A little semolina or gram flour can
also be added if you like the puris a little crisp like I do.
By adding a few other ingredients, you can vary the taste, color of the puri. Such as
Masala-Poori - Spicy Fry Bread ,
Palak-Poori - Spinach Fry Bread ,
The popular bengali Luchi is a variation of puri that is made with maida (plain flour).
You can mix the puri dough and keep in the fridge for 2-3 days and make puris whenever you want.
You can also take this Indian fried bread with you when you go for a picnic
as puris remain soft for long and can keep for a day or two.
My family loves them. Your family would love them too!
How to make Whole wheat flour Poori - Puri
Main ingredients for Indian fry bread Poori - Puri
Ingredients for Indian fry bred Poori - Puri:
- whole wheat flour - 2 cups
- salt - 1/4 tsp
- water to form dough
- oil for deep frying.
- Mix flour, salt, two tea spoons oil in a bowl.
- Add water little by little and form a tight dough ball.
- Keep aside for about 15-20 minutes.
- Divide the dough in small lime sized balls.
Step by step instructions for making Poori - Puri
- Heat oil in a deep frying pan. Once it is heated well, reduce to medium
- Roll each dough ball into a round of about 3". If the dough sticks
to the board, put a drop of oil on the board before you start rolling.
- Put the round carefully in the hot oil. It will puff up like a ball.
fry for 2-3 seconds.
- Turn on to the other side. Let cook for 5 seconds
or till it is golden brown.
- Take out the puri from the oil and drain
Serve hot with any curry or chutney of your choice.
Poori - Puri - ready to eat
- Do not sprinkle flour if the dough ball sticks to the board. Use a
drop of oil. If you sprinkle flour, that can stick to the puri and burn
in the oil when you fry poori.
- Instead of rolling out each small ball
separately into a circle, you
can make a big circle with a bigger ball(chapati size ) and then use a
round cutter ( a round lid ) to make equal sized puries. These look
- You may also use different shapes and sizes cookie cutters to
shape pooris after rolling a big round. Kids love these.
- A poori/Puri
press is also available where you put the dough ball
and press. This is fast and reduces work and time of pressing the
- The color of the fried poori can be light or dark brown according
to your preference.
Puri is best with
Potato Subji/Aloo Bhaji, coconut chutney, mango pickle, any dry chutney powders
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