Whole wheat flour Poori recipe / Puri recipe preparation, step by step instruction and video.
Poori is wickedly delicious. There is a variety of poori/puri made.
Puri is a very popular Indian Fry Bread. It is unleavened deep fried bread.
Poori 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.
When served for festivals or weddings, 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/maida 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 pooris 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!
Ingredients for Indian fry bred Poori - Puri:
Mix flour, salt, ajwain, 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. After that, knead the dough again and divide the dough in small lime sized balls.You can see 3 balls in the image below. Make the remaining balls similar way.
Step 3: 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.
Step 4: Heat oil in a deep frying pan/kadhai/skillet. Once it is heated well, reduce to medium
hot. Put the rolled round carefully in the hot oil. It will puff up like a ball. Let
fry for 2-3 seconds.
Step 5: Turn on to the other side. Let cook for 5 seconds or till it is golden brown.
Step6: Take out the puri from the oil and drain
Poori is ready to serve.
Serve hot with any curry or chutney of your choice. You can eat poori by itself too. You may serve it with pickle, jam, sauce, dry chutney powder etc.
Puri is best with Potato Subji/Aloo Bhaji, coconut chutney, mango pickle, any dry chutney powders or with Potato Curry.
Related Pages to visit:
Some More Indian fried breads
Palak-Poori - Spinach Fry Bread
Masala-Poori - Spicy Fry Bread
Bhatura - A variety of Indian Fry Bread
More Indian flat breads
Paratha - North Indian Rich Flat Bread
Methi Paratha - Fenugreek leaves and Whole wheat flour flat bread.
Palak Paratha - Spinach leaves and Whole wheat flour flat bread.
Aloo Paratha - Potato Bread - Potato stuffed flat bread
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