Pooris Fried Indian Bread Recipes

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PURI RECIPE



Puri Recipe image

Puri or poori is a puffy Indian bread made of wheat flour dough, oil, salt and water. The dough is rolled into discs and deep fried for golden, slightly crispy puri bread that tastes amazing with curry, chana masala, and even halwa!

Provided by Saima Zaidi

Categories     Indian Bread

Time 30m

Number Of Ingredients 8

2 cups Indian wheat flour
1 tsp salt
2 tbsp ghee or cooking oil
2 tbsp semolina flour (optional)
2 tbsp yogurt (optional)
1/4 tsp carom seeds (optional)
3/4 cup water
3 cups cooking oil (for deep-frying)

Steps:

  • Take the wheatflour in a deep glass bowl and add the salt, semolina and carom seeds. Mix well.
  • Add the two tablespoons of ghee and yogurt and mix again with a big spoon or your hands.
  • Knead the wheatflour mix by adding water little by little until a stiff dough forms.
  • Break off lemon-sized balls and shape into discs with the help of a rolling pin on a clean surface. Use a few drops of oil to grease the balls as you're rolling them out.
  • Cover the discs with a damp cloth.
  • Heat the 3 cups of oil in a deep karahi or wok until it is very hot, but not so hot that it gives off fumes.
  • Slide a single disc into the oil. It will rise up in a couple of seconds. Press down on it until it puffs up, then turn it over. Fry for a few seconds more and remove onto absorbent paper. Repeat with all the other discs. The pooris are now ready to be served with your favorite curry or halwa.

Nutrition Facts : Calories 419.1 kcal, Sugar 0.3 g, Sodium 76.7 mg, Fat 41.2 g, SaturatedFat 3 g, Carbohydrate 12.2 g, Fiber 1.9 g, Protein 2.4 g, Cholesterol 0.2 mg, UnsaturatedFat 36.2 g, ServingSize 1 serving

POORIS (FRIED INDIAN BREAD)



Pooris (Fried Indian Bread) image

I love all breads I've had from India and this is one of them. This is a basic recipe for the fried Indian bread, Pooris. Another recipe I got from the Micheff Sisters. Hope you enjoy it!

Provided by Enjolinfam

Categories     Breads

Time 1h

Yield 6 Pooris, 6 serving(s)

Number Of Ingredients 4

1 cup whole wheat flour
1 tablespoon canola oil
1/2 teaspoon salt
1/2 cup hot water

Steps:

  • Put the flour and salt into a medium-sized bowl. Pour the oil and hot water on top. Mix together with hands until it becomes a soft dough. Cover the dough with a damp towel to keep it moist. Let the dough sit for 30 minutes.
  • Sprinkle some flour on the counter and knead the dough for a couple of minutes. Divide the dough into 6 equal parts. Roll each piece into a 6-inch circle. Be sure to cover each circle with a cloth to keep from drying out.
  • Heat a couple of tablespoons of canola oil in a skillet. When the skillet is hot, fry one circle of dough at a time, adding a little oil with each. Fry 15-20 seconds on each side until the it is puffed and golden. Serve hot.

Nutrition Facts : Calories 88.6, Fat 2.8, SaturatedFat 0.3, Sodium 194.3, Carbohydrate 14.4, Fiber 2.1, Sugar 0.1, Protein 2.6

HOW TO MAKE POORI (FRIED INDIAN FLATBREAD)



How to Make Poori (Fried Indian Flatbread) image

Poori is a crispy, golden, deep-fried Indian bread that you can serve with any dish and your favorite pickle.

Provided by Petrina Verma Sarkar

Categories     Appetizer     Side Dish     Bread

Time 1h10m

Number Of Ingredients 4

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:

  • Gather the ingredients.
  • 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.
  • Add 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. Go slowly with the water and add it only as needed as you go along. The dough should be soft.
  • The real secret of soft pooris lies in the kneading . Turn the dough out onto a clean surface and knead until the dough is smooth and medium soft in consistency, taking care not to over-knead.
  • 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.
  • Place the dough in a bowl, cover with a damp cloth, and refrigerate for 20 minutes.
  • Remove from the 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.
  • 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 and stack them with plastic wrap in between each.
  • Heat a shallow amount of oil or ghee in a thick-bottomed, high-sided pan on medium heat. Once hot, 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 on the first side until golden then turn over and fry the same way on the other side.
  • Drain on paper towels. Repeat with the remaining pooris and serve immediately.

Nutrition Facts : Calories 181 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 74 mg, Sugar 0 g, Fat 10 g, ServingSize 8 to 10 pieces, UnsaturatedFat 0 g

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