How to make Poori indian food
A poori, also spelled poori or puri, is an Indian food dish that typically consists of deep-fried flour which is hollowed out and filled with some type of curry and eaten as a snack. This recipe will help you make your own poori at home using store-bought pre-made pooris so you can enjoy this easy and delicious meal in no time!
Poori Recipe
To begin with, there are two types of pooris; one is made with all-purpose flour (maida) and another one is made with whole wheat flour. Pooris can be stuffed or plain and they can be shallow-fried or deep-fried. However, in today’s recipe we are going to learn how to prepare Indian flatbreads known as pooris.
Ingredients
2 cup Whole wheat flour, 1 tsp Salt, 1 Tbsp Vegetable oil/Ghee or melted butter, Warm water. Steps: Mix warm water with flour until it forms a dough (It should not be sticky). Add salt and knead for 10 minutes until it becomes soft and smooth. Now divide into equal sized balls.
Ingredients for pooris
flour, water, oil, salt. pooris can be made plain or with fillings such as potato curry and dal. A poori is a popular north Indian breakfast snack served at dhabas (roadside restaurants) and chaat carts. It is deep fried leavened bread of wheat flour often eaten with aloo curry or chana masala (chickpeas). Pooris are typically served at roadside eateries known as dhabas in India where they are called either pakoras or puri. You can also find them at specialized eateries known as hot-dosa corners, which serve south Indian cuisine. They are especially popular in Uttar Pradesh.
Preparation
Put a kettle on boil and add 2tbsp of urad dal in 1/2 cup of water. Cook until soft, around 30 minutes (will vary by stove). Once cooked, put in blender and puree. Add 1 tsp salt and mix well. Set aside until needed. In a deep pan or wok, heat oil on high for 2 minutes. Add cumin seeds; once they crackle add onions (1 small onion diced) for 4 minutes or until slightly browned. Add chilies (1/4th of a red chili chopped), curry leaves, and ginger. Cook until fragrant.
Cooking methods
There are a variety of ways in which you can cook pooris. Frying is most common way as it gives best taste, but you can also try baking or even microwaving for different results. Whichever method you use, ensure that oil is hot enough before dropping any dough into it. This will prevent your pooris from absorbing excess oil and becoming soggy. Remember that they should be puffed up while cooking on a low flame; ideally, they should be quite light brown in color with a few dark spots here and there. Also, don’t attempt to flip them early on—give them enough time to puff up before flipping and continue cooking until they are completely done. Serve hot with your favorite gravy or sabzi (cooked vegetable).
Serving
4-6 people Preparation time: 20 minutes Difficulty: Easy Ingredients for puffed pooris -4 cups all purpose flour -1/2 cup besan (Chickpeas flour) -1/4 cup oil/ghee -pinch of baking soda (optional) Additions for stuffing 1 large onion sliced into rings 1 medium tomato finely chopped 2-3 green chillies finely chopped few sprigs fresh corriander leaves salt and pepper powder to taste 1 tbsp mustard seeds how to prepare: Prepare dough by combining dry ingredients and gradually adding water. Mix well and keep covered for about 30 minutes.
Tips & Tricks
Pooris are deep-fried Indian flatbreads that have many variations. In India, pooris tend to be a breakfast food and they’re served with various curries or chutneys. They’re also commonly found at road side eateries. Whatever variation you choose, making them isn’t as hard as it might seem—and it can be a lot of fun when you get creative with your fillings.
Unsalted food is like garbage
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