Whole wheat flour poori recipe
Poori/Puri is a special bread that is made on weddings, festivals, parties, picnics etc. It is made occasionally as breakfast or snack too. As puri is a fried bread, it should be eaten only once in a while. When served for festivals or weddings, Poori is served with sweet dishes such as Aamras, basundi, kheer , srikhand, gulab jamun etc. in Maharashtra. Most of the times it is served with spicy vegetable dishes such as potato masala, vegetable saagu, curries or chutneys.
Ingredients
How to make Whole wheat flour Poori – Puri
Main ingredients for Indian fry bread Poori – Puri
Ingredients for Indian fry bred Poori – Puri:
- whole wheat flour – 2 cups
- salt – 1/4 tsp
- ajwain optional – 1/2 tsp, I added.
- water to form dough
- oil for deep frying.
Instructions
Step by step instructions for making Poori – Puri
- Step1: Mix flour, salt, ajwain, two tea spoons oil in a bowl. Add water little by little and form a tight dough ball.
- Step 2: Keep aside for about 15-20 minutes. After that, knead the dough again and divide the dough in small lime sized balls.
- You can see 3 balls in the image below. Make the remaining balls similar way.
- Step 3: Roll each dough ball into a round of about 3″. If the dough sticks to the board, put a drop of oil on the board before you start rolling. Better not to use flour, use oil only.
Frying poori – puri
- Step 4: Heat oil in a deep frying pan/kadhai/skillet. Once it is heated well, reduce to medium hot.
- Put the rolled round carefully in the hot oil. It will puff up like a ball. Let fry for 2-3 seconds.
- Step 5: Turn on to the other side. Let cook for 5 seconds or till it is golden brown.
- Step6: Take out the puri from the oil and drain well.
- Poori is ready to serve.
- Serve hot with any curry or chutney of your choice. You can eat poori by itself too. You may serve it with pickle, jam, sauce, dry chutney powder etc.
Video
Notes
Tips :
- Do not sprinkle flour if the dough ball sticks to the board. Use a drop of oil. If you sprinkle flour, that can stick to the puri and burn in the oil when you fry poori.
- Instead of rolling out each small ball separately into a circle, you can make a big circle with a bigger ball(chapati size ) and then use a round cutter ( a round lid ) to make equal sized puries. These look great.
- You may also use different shapes and sizes cookie cutters to shape pooris after rolling a big round. Kids love these.
- A poori/Puri press is also available where you put the dough ball and press. This is fast and reduces work and time of pressing the round.
- The color of the fried poori can be light or dark brown according to your preference. I usually like golden brown and not white pooris.
- Puri is best with Potato Subji/Aloo Bhaji, potato sagu, coconut chutney, mango pickle, any dry chutney powders or with Potato Curry.