How to Make Poori (Fried Indian Flatbread)

Poori

 
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  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 8 to 10 pieces

Poori is a crispy, golden deep-fried bread that can be served with any dish, whether vegetarian or not, and your favorite pickle. The perfect poori is pale golden in color and puffed up almost like a ball.

You can make poori with ingredients easily found in a typical grocery store, and you may already have them in your pantry. For authentic flavor, you may want to use ghee as your fat for adding to the dough and for frying.

Ingredients

  • 2 cups whole wheat flour
  • Salt to taste
  • 1/2 cup water, approximately
  • 2 tablespoons vegetable oil or ghee, plus more for deep frying

Steps to Make It

  1. Gather ingredients.

  2. Place the whole wheat flour in a large mixing bowl and make a well in the center. Add salt to taste, about one healthy pinch.

  3. Add a water, a little at a time, and mix the flour until a dough is formed. Adding less or more water may be necessary depending on the humidity in the air the day you are baking. The dough needs to be medium-soft, so go slow with the water. Add it only as needed, as you go along. Instead of water, you can use yogurt or milk. Those substitutions make for soft Pooris.

  4. The real secret of soft pooris lies in the kneading. Turn the dough out onto a clean surface, and continue to knead until the dough is smooth and medium soft in consistency, taking care not to over kneed.

  5. Add 2 tablespoons of oil or ghee to the dough and continue to kneed until the fat is incorporated and dough is silky in texture.

  6. Place the dough in a bowl, covered with a damp cloth, and refrigerate for 20 minutes.

  7. Remove the dough from refrigerator and divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and without cracks.

  8. Lightly flour a rolling board or clean counter surface and roll each ball into a 5-inch circle (4-5 mm thick). For convenience, roll out as many Pooris as you like, stacking them, ready to cook with a layer of cling film between each Poori.

  9. Heat a shallow amount of oil or ghee for frying in a thick-bottomed flat pan on medium heat. Fry the Pooris one at a time, pressing gently on each side with a slotted spoon. This will help the poori to puff up. Fry one the first side until golden then turn over and fry the same way on the other side. Drain on paper towels and serve immediately.