No festive meal in India is complete without Pooris. Poori or Puri is the much loved Indian Fry Bread. Made with atta or Indian Chappati flour, it is savored with festival favorites like Chole, Aloo Rassa, Raita, Rasedaar Gobhi, Paneer and the like. As a breakfast favorite, in the North of the country it is often eaten with sweet treats like Kheer, Amras, and Halwa.
Pooris are particularly popular in winter probably because they make for a delicious comfort food. Deep fried, puffed bread eaten piping hot, they bring back memories of being at home, of family gatherings, of wedding feasts, of birthdays, of warmth, love and satiety.
3 cups atta (Indian Chappatu flour)
2/3 tsp salt
2 tbsp ghee (clarified butter)
1 cup water (scant), warmed
Oil for deep frying
- Mix the flour and salt in a large mixing bowl.
- Add the ghee, and rub into the atta.
- Now add all except 2 tbsp of the warm water.
- Mix to make a smooth and pliable dough. Add the remaining water a half teaspoon at a time only if needed. The dough should not be too soft nor sticky.
- Cover the dough and allow it to rest for at least 30 minutes.
- Now heat the oil for deep frying in a kadai or a heavy iron wok.
- Divide the dough into 24 equal parts.
- Take one part, roll into a ball, press to flatten.
- Then using a rolling pin, roll out into a 4"-41/2" circle.
- Repeat for the remaining dough.
- Once the oil is moderately hot, take one prepared disc, gently slip into the oil.
- In a minute or so, the Poori will puff up. Fry on both sides until golden and cooked.
- Remove onto a kitchen towel and drain of excess oil. Repeat for the remaining discs.
- Enjoy the Poories hot with your favourite vegetable or dals.
Nut Free Recipe
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