Puffed Indian Bread (Poori)
These fluffy, deep-fried bread bites are a delightful addition to any Indian meal, perfect for scooping up curries and daal.
Method
- 1
In a mixing bowl, combine the whole wheat flour and salt.
- 2
Add 1 tablespoon of oil and mix well.
- 3
Gradually add water a little at a time, kneading to form a soft, smooth dough.
- 4
Cover the dough with a damp cloth and let it rest for 20-30 minutes.
- 5
After resting, divide the dough into small balls, about the size of a golf ball.
- 6
On a floured surface, roll each ball into a thin disc, about 5 inches in diameter.
- 7
Heat oil in a deep frying pan over medium heat.
- 8
Once the oil is hot, carefully slide in one rolled disc at a time.
- 9
Fry until the poori puffs up and turns golden, about 30 seconds each side.
- 10
Remove with a slotted spoon and drain on paper towels. Serve warm.
Ingredients
- •2 cups whole wheat flour, plus extra for dusting
- •1 cup water
- •1/2 teaspoon salt
- •1 tablespoon oil, plus more for frying
Notes
- •Adjust the thickness of the dough as too much water can make it difficult to roll.
- •Ensure the oil is hot enough; if it's too cold, the pooris won't puff up.
- •You can add a pinch of ajwain (carom seeds) to the dough for extra flavour.
- •Leftover pooris can be stored in an airtight container for a day but are best enjoyed fresh.
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