POORI/PURI RECIPE
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| POORI/PURI RECIPE |
Poori/Puri as we call this deep-fried Indian Bread is a simple recipe prepared with Whole Wheat Flour, Semolina and Salt. It is an unleavened bread which can be combined with Savoury side dishes like Bhaji/Curries/Kheema. Poori can also be served with sweet side dishes like Aamras(Mango Purée), Shrikhand, Basundhi or Sweet Boondhi. It is also eaten with Rice Kheer or Halwa. You can find a default combination of Poori served with Poori Masala/Potato Masala a simple side dish prepared with Potatoes. I would say the combination is made in heaven, and no South Indian restaurant dares to separate the combo. Some restaurant even serves Coconut Chutney along with this above combination, which is my husband's favourite. Poori and Potato Masala along with Coconut Chutney is a must-have at our home.
This is how my Mother makes Poori/Puri and it is a foolproof recipe. The story of Poori has a long-forgotten connection with my MOM. The story dates back to 1972, the year my MOM & DAD got married. My Dad, who was working in Kotagiri (a small town near Ooty in Tamil Nadu), took my Mom there after their wedding. On their way home, my dad took her to a restaurant in Mettupalayam. He ordered Poori and Potato Masala for both of them. My Mom, a naive teenager from a small village in Palakkad (Palakkaadu - Kukkrammam!!!) got dumbstruck seeing Poori(she thought it was Pappadam) in her plate, she asked my Dad how can anyone eat Pappadam with this curry. My dad convinced her, saying that the dish is called Poori and would taste good. As sceptical as ever, she tried the dish. I am not sure whether she was convinced/liked the dish then. But to obviously contradict the lore, she makes the best Poori. My husband is a big fan of her Pooris, and it is one dish he asks her to prepare when we are home.
My Mom's Poori has become a benchmark for perfect Pooris at home that whenever I prepare Pooris, my husband and kids would comment, it is not as perfect as Ammamma's Pooris. The recipe I have given here is how my Mom makes. She adds Samba Gothuma Rava instead of White Semolina along with whole wheat flour for the dough. And all the more, a few knacks like rolling the Pooris into slightly thicker circles, the right temperature of Oil (for deep-frying) and gently pressing the Pooris while frying them, all help you to yield soft, puffy Poori/Puri.
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Cuisine - Indian
Course - Main Course
Difficulty - Medium
Serves - 2 -3
Author - SM
Preparation Time - 5-10 Minutes
Leavening Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes
HOW TO MAKE POORI/PURI
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| POORI/PURI RECIPE |
INGREDIENTS:
For the Dough:
Whole Wheat Flour/Aatta - 2 Cups
Samba Gothuma Ravai/Cracked Wheat - 2 Tablespoons
Oil - 2 Teaspoons
Salt - To Taste
Water - 1 Cup (approximately)
For Deep Frying:
Oil
METHOD:
KNEADING THE DOUGH :
- Add Whole Wheat Flour, Samba Gothuma Ravai along with salt in a wide bowl.
- Mix the Flour and Samba Gothuma Ravai.
- Make a hole at the centre of the flour mix, pour the oil into it.
- After adding the oil to the flour, mix & combine the ingredients before kneading.
- Knead the dough, adding a little water at a time.
- Knead it into a stiff dough.
- Cover the bowl and let it rest for 15- 20 Minutes.
NOTES:
- You will need approximately 1 Cup of Water for 2 Cups of Flour.
- Amount of water totally depends on the type of Whole Wheat Flour used. Adjust Accordingly.
- If you need more water, do not add directly to the flour mix.
- Instead, dip your fist into the water and apply to the mix & then knead it.
- The longer you knead the dough, it tends to become soft and pliable.
- The dough should be stiff, but soft and without any cracks.
RESTING THE DOUGH:
- Wrap the well-kneaded dough with a wet kitchen towel/cling film/ plastic wrap, or cover the bowl tightly with a lid.
- Leave the dough aside, for at least 15–20 minutes.
- Covering the dough traps moisture, otherwise, it will dry out forming a crust.
- And keep the dough covered all the time.
- Leavening the dough for a long time can make the Poori oily.
ROLLING THE DOUGH:
METHOD:
- Divide the dough into equal portions.
- Roll out each portion into medium-sized, slightly thick circles.
- Roll them with even thickness.
- Dust the rolling board with dry flour while rolling the dough.
- Do not use too much flour while you roll the dough.
DEEP FRYING THE POORI/PURI:
- Heat the oil in a deep pan on a high flame and allow the oil to smoke off.
- Lower the flame to medium-high.
- Gently drop the rolled Poori/Puri, one at a time, into the hot oil.
- Carefully and gently press the Poori/Puri with the slotted spoon until it fluffs up.
- Flip the Poori/Puri and cook the other side.
- Fry the Poori/Puri until it turns into slightly golden yellow in colour.
- Do not fry the Poori/Puri on a high flame or allow it to burn.
- Once fried, remove the Poori/Puri from the oil with a slotted spoon
- Allow it to drain on clean Paper towels.
- Follow the suit for rest of the Poori/Puri.
- Serve Poori/Puri hot with Poori Masala/Potato Masala and Coconut Chutney/Mint Chutney/ Coriander Chutney.
- Can serve Poori/Puri with Potato Curry, Chana/Chole Masala, Punjabi Chole, Chana Dal Masala, Kheema Fry or any other side dish of your choice.
- Poori/Puri also goes well with Sweet Side Dishes like Aamras, Shrikhand, Basundhi, Sweet Boondhi, Kheer, Halwa etc.,
NOTES:
- Commonly, White Semolina is used along with Wheat Flour for Poori/Puri recipe.
- But, I have used Samba Gothumai Ravai/Cracked Wheat instead of White Semolina, which is my Mom's secret behind puffy Pooris.
- This helps you to get soft, puffy Pooris.
- Can use All-purpose flour instead of Whole Wheat Flour too.
- Do not overheat the Oil while frying the Poori/Puri.
- Deep-fry the Poori/Puri on a medium-high flame.
- Serve Poori/Puri hot or at room temperature.
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