Poori (Deep fried puffed Indian bread)

A pivotal part of the Indian dining experience, poori bread is a lip-smacking
variety of steaming hot pockets of golden deep-fried whole wheat puffs. Serve
with vegetable kurma/korma as a luxurious breakfast, brunch, lunch or dinner.
Also double as an all-day snack.

Servings: 4

Author:

Prep Time
30 minutes

Cook Time
15 minutes

Total Time
45 minutes

Course:

Breakfast Brunch Dinner Lunch Afternoon Tea All day snack Morning Tea

Cuisine:

Indian Mangalorean South Indian

Keywords:

Atta bread deep fried bread Indian bread Poori Puffed bread Wheat flour bread

🧂 Ingredients

1 cup whole wheat flour

Atta (135g)
¼ tsp. baking soda

1g-2g
½ tsp. salt or to taste

3g
½ cup warm water

approx. 110mL
1 tbsp. warm oil

7mL (do not use ghee)
Oil for deep frying

Instructions

1 In a wide wooden bowl combine flour, baking soda and salt. Make a well in the
centre and add water gradually to make a soft dough. Add 1 tbsp. warm oil and
knead for 5 minutes. Cover dough with cling wrap or moist cloth and rest for 15
minutes.
2 After 15 minutes knead for another 3 minutes.
3 Drizzle a little oil (see NOTE 2) on a clean flat surface or cutting board.
Divide dough into 10-12 equal portions (for small poories) or 5 equal portions
(for large poories) (see NOTE 1). Flatten each on your palm.
4 Apply a thin layer of oil to the rolling pin where it comes in contact with the
dough. Roll out each portion into even 10cm-10.5cm round circles with a light
rolling motion. The poories should be rolled equally all around, as uneven
poories do not puff up well.
5 Heat oil in a deep-frying pan to 180⁰C or 350⁰F. Carefully slide one poori and
fry for 5-7 seconds on one side, pressing gently under the oil until it expands.
Turn over and fry very quickly for another 3-4 seconds on the other side. Remove
when puffed and golden brown using a metal slotted spoon. Drain on kitchen
paper. Fry the rest of the pooris one at a time.
6 Best served immediately (see NOTE 3) with Potato Bhaji (turmeric potatoes) or
Vegetable Kurma/Korma. You may serve pooris with any beef, lamb, chicken, pork
or vegetarian curries. Pooris are eaten for breakfast, lunch or dinner.