Poori/puri( Puffy Deep Fried Indian Bread)

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://myerecipecorner.blogspot.com/2010/01/pooripuri-puffy-deep-fried-indian-bread.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

All purpose flour/ Maida flour-3cups( You can also use whole
Baking soda- pinch
Salt to taste
Water required

Preparation

1
In a large vessel add flour, baking soda, salt, 2tbsp oil and required water. Mix well and make smooth and soft dough( dough should not be sticky or dry). Cover and set aside the dough for 2 hours. After 2 hours divide the dough into small and equal balls. Flatten the small doughs into slightly thick discs with rolling pin. Heat oil in a kadai for deep frying, when hot slide one disc at a time. When the poori dough cooks, it will start puffing, turn on the other side and drain from the oil. Place pooris on paper towel. Do the same for rest of the poori doughs. Serve hot puffy pooris with Potato masala, Chana masala or with any gravy of your choice.

Tools

 



About

Ingredients
All purpose flour/ Maida flour-3cups( You can also use whole wheat flour)
Baking soda- pinch
Salt to taste
Water required

Method
In a large vessel add flour, baking soda, salt, 2tbsp oil and required water. Mix well and make smooth and soft dough( dough should not be sticky or dry). Cover and set aside the dough for 2 hours. After 2 hours divide the dough into small and equal balls. Flatten the small doughs into slightly thick discs with rolling pin. Heat oil in a kadai for deep frying, when hot slide one disc at a time. When the poori dough cooks, it will start puffing, turn on the other side and drain from the oil. Place pooris on paper towel. Do the same for rest of the poori doughs. Serve hot puffy pooris with Potato masala, Chana masala or with any gravy of your choice.

Yield:

8.0

Added:

Friday, January 1, 2010 - 5:01pm

Creator:

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