Plain Puri Recipes
POORI RECIPE, HOW TO MAKE PURI
Poori is an unleavened deep fried bread made with flour & salt. It is a popular breakfast food from Indian subcontinent. It is served with potato masala curry, sagu, kurma or chutney.
Provided by Swasthi
Categories Breakfast
Time 30m
Number Of Ingredients 6
Steps:
- Mix together flour, salt, rava and oil in a large mixing bowl.
- Pour ¼ cup water. Begin to make a little stiff & tight dough, adding more water as needed. (check video)
- Smear ½ tsp oil, knead lightly and smoothen the ball.
- Do not knead it a lot otherwise poori will turn soft and absorb oil while frying.
- Keep the dough covered all the time until the last poori is rolled. Do not rest the dough for more than 3 to 5 minutes. The longer it rests quicker the puffed puri will collapse. They will turn oily after frying.
- Divide the dough to 8 to 10 portions. Avoid kneading them.
- Smoothen all the balls by rolling them lightly in between your palms. Keep them covered in the bowl.
- Drizzle a few drops of oil on the rolling area and spread it.
- Smear oil over the dough ball & flatten it.
- Begin to roll it evenly from the center to a round puri.
- It should not be too thick or thin. It must be moderately thick which helps the puri to puff.
- Make 5 to 6 puris and set them aside. Do not stack them.
- Begin to heat the oil on a medium high flame and continue to make rest of the pooris.
- The oil has to be hot enough. Check by dropping a small portion of dough to the pan. It has to rise immediately without browning.
- If it browns quickly then reduce the flame slightly and allow the temperature to come down.
- Slide the puri carefully to the hot oil. Do not disturb until it rises half way to the surface.
- Quickly but gently begin to press down with a perforated ladle. This helps the poori to puff well.
- Once puri puffs, flip it carefully. Fry on the other side as well until golden and crisp.
- You can fry flipping too and fro once more until slightly crisp & to get the desired color - light golden to dark golden.
- Remove the puri to a steel colander. Fry the next poori the same way.
- Make sure the oil is hot enough, but not smoking before frying the next puri. Serve poori with potato curry, chutney or kurma.
Nutrition Facts : Calories 496 kcal, Carbohydrate 49 g, Protein 6 g, Fat 30 g, SaturatedFat 2 g, Sodium 582 mg, Fiber 1 g, ServingSize 1 serving
PLAIN PURI
Carol had requested for these. Puri is something every Indian loves, no matter from which part of India he/she comes. Generally, we make these on festival times, such as on Diwali which was on 14th Nov. this year. Puri-Bhagi is an excellent combination to have puris. The day puris are to be made, I skip eating even a biscuit in the morning after exercise, puris are really tasty
Provided by Charishma_Ramchanda
Categories Asian
Time 50m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Sift all dry ingredients.
- Add ghee.
- Mix with milk (or sour milk) into a soft smooth dough.
- Roll out into 1/8 inch thickness.
- Cut in rounds.
- Fry in hot ghee or oil till a pale gold colour.
- ENJOY!
Nutrition Facts : Calories 539.7, Fat 10.8, SaturatedFat 6.1, Cholesterol 24.6, Sodium 171, Carbohydrate 95.7, Fiber 3.4, Sugar 0.3, Protein 12.9
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