Puri | Poori

Breads, Breakfast, Main Course 13 comments

Puri is one of the most famous Indian breads, which is often enjoyed in the breakfast or lunch with many different kinds of curries. There are many ways to prepare puris, in this recipe I am sharing Ajwain (Carrom Seeds) Puris along with a few variations below. 

Variations:

  • Add 2 tsp of crushed Dried Fenugreek Leaves (Kasuri Methi) instead of Carrom Seeds (Ajwain) in the dough to make Kasuri Methi Puris
  • Add 2 tbsp Gram Flour (Besan), a few regular spices like 1 tsp Red Chilli Powder, 1/2 tsp Turmeric Powder, 2 tsp Coriander Powder and 1/2 tsp Garam Masala Powder to make Masala Puris

Also try: Laccha Paratha or Aloo Kachori.

Course: Breakfast or Main Course

Cuisine: Indian

Time: Preparation – 30 mins, Cooking – 20 mins, Total – 50 mins.

Servings: makes about 15 puris

Ingredients:

  1. Whole Wheat Flour – 2 cups
  2. Semolina (Sooji) – 2 tbsp 
  3. Carom Seeds (Ajwain) – 1/2 tsp
  4. Oil – 2 tbsp + for deep-frying
  5. Water to knead the dough
  6. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Puris:

  1. Take a mixing bowl and add flour, semolina, carom seeds, salt & 2 tbsp oil. Mix until crumbly
  2. Add water in portions and start kneading. Knead to make a stiff dough, do not make it too soft. Keep aside covered for 20 mins
  3. Heat oil in a deep kadai or a pan
  4. While oil is heating, take the dough and make about 15 small size balls out it. Now take a ball and grease with a little oil and start rolling with a rolling-pin to make a poori, around 3-4 inches in diameter
  5. Once oil is hot drop the puri. It will start coming on the top, gently press it with the help of a slotted spoon so that it puffs up nicely
  6. Once it’s puffed, turn it and fry until golden brown from both the sides. Drain on a kitchen paper towel and similarly do the rest
  7. Your Puris are ready, serve hot with your favourite curries.