Puri/Poori is a deep fried puffed bread made with either just wheat flour or a mix of wheat and all-purpose flours. It is a quick bread and tastes great with both vegetarian and non-vegetarian curries or even with yogurt.
Being deep fried, they are mostly eaten for breakfast in South India and paired with potato masala or vegetable kurma. My mom makes the best pooris ever- fluffy, crispy top layer and soft bottom layer. A puff of steam escapes when you crack the top and it tastes great even long after it was made. She used to make it with all purpose flour but as we grew older she started substituting wheat flour,regardless they always tasted great. I never liked pooris but my Dad loves them, so it was most definitely made once a week without any attention to my grumpy,pimpled face. Copying my sister, I too ate it rolled up with sugar inside which made it tolerable then (and yummy now😂).
My husband loves them as much as my Dad and my 3 year old seems to be liking it as well. But I make it only occasionally since an open concept kitchen leaves the fried smell lingering for long after, in spite of the exhaust fan. If you are team fried, then go ahead and make these for a filling meal.
The major trouble making these might be not getting them fluffy. Kneading the dough well and resting without letting it dry are key. Also, try not to roll them too thick or too thin, both will result in the puris not rising enough. About a cm thick should fluff well and if you find it hard to do with a rolling pin, use a tortilla (or chapathi) press.
Puri (Poori)/ Puffed Indian BreadPrint This
- Whole wheat flour/ Atta - 3/4 cup
- All-purpose flour - 1/2 cup
- Semolina- 2 tbsp
- Salt - 1/4 tsp
- Water- 1/2 cup
- Oil - to deep fry
- Mix the wheat flour, all-purpose flour, semolina and salt together in a wide bowl.
- Slowly add the water and keep kneading the dough. The dough should come together with 3/4 cup of water, if not sprinkle some water until it forms a soft but pliable ball which is not sticky.
- Add a few drops of oil and knead for 5 mins and rest covered for another 5 mins.
- Make small balls of about 3/4 inch diameter. The dough will make about 12-15 balls.
- Roll the balls into thin disks using a rolling pin or tortilla/chapathi press.
- Heat the oil in a heavy-bottomed pan.
- Gently slide the disks into hot oil and let it puff up. Turn over and let cook until lightly browned (if the oil is hot enough the pooris will be cooked in a minute).
- Remove and drain on a paper towel. Serve hot with vegetarian/non-vegetarian curry.
Test the oil by dropping a tiny piece of dough, if it rises to the top the oil is at the right temperature for frying.