One of the famous Indian breads is Poori. Mostly enjoyed in the breakfast with Aloo sabji. It also goes well with any Indian curry and can also be enjoyed in the lunch or dinner. They are tasty and crispy.
Course: Breakfast or Main Course
Time: Preparation – 30 mins, Cooking – 30 mins, Total – 60 mins
Servings: makes around 14-15 pooris
- Whole Wheat Flour – 1.5 cups
- Carom Seeds (Ajwain) – 1/2 tsp
- Oil – for deep-frying the pooris + 2 tsp
- Water – to knead the dough
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Pooris:
- Take a bowl. Add whole wheat flour, carom seeds, salt and 2 tsp oil. Mix
- Add water in portions and knead a smooth stiff dough. Keep aside for 20 mins
- After 20 mins knead the dough again to get the smooth texture
- Now make small size balls out of the dough. Grease it a little with the oil
- Start rolling with a rolling-pin and make a 3-4 inches diameter circle. It should neither be too thick nor too thin
- Meanwhile heat the oil in a kadai or a deep-frying pan
- Drop the poori in the oil when it’s hot. Poori will start coming on the top. Now gently touch or press the poori with the help of a slotted spoon from the center so that it puffs up nicely
- Once it’s puffed. Turn it and fry till golden brown from both the sides
- Drain it on the kitchen paper towel. Your Pooris are ready
- Serve hot with Aloo Sabji or any curry you like.