Poori

A round piece of dough. Drowned into hot oil. Giggles in there and comes up with a shocking make over. Puffy, aired, crispy and mouth watering.... oh! And that lovely aroma.... yeah... that’s the famous breakfast dish widely known as Puri all over India.

Puri is a traditional breakfast main course in India made using wheat flour and processed wheat products. It is an appealing dish with its puffy appearance and tasty crunch. Puri can be taken with a wide variedy of side dishes. Aloo Bhaji, Aloo Mutter Masala, Paneer Butter Masala, Chana Masala, Godi Dal curry etc are few of them.

1 review, 5/5

Poori

North India

3 persons

70 minutes

Items List

Name Quantity Image
Wheat flour 2 150ml cups
Rava 2 tb sp
Corn starch 1 tb sp
Milk ¼ 150ml cup
Water as required
Salt ½ tea sp
Oil ½ ltr

Preparation

Stage 1

in a mixing bowl, take 2cups of wheat flour, 2 tbsp rava, 1 tbsp corn starch, ½ tsp salt. Pour ¼ cup milk.

Stage 2

Start mixing it with clean hands. Occasionally add water little by little until it forms thick dough

Stage 3

Ball the dough altogether and cover it with a wet kitchen cloth (or kitchen tissue paper). Keep it aside for at least 30 minutes.

Stage 4

Remove the cloth( kitchen tissue paper) and knead the dough until it is soft and smooth. Sprinkle a little water if necessary, in case the dough had all gone dry.

Stage 5

Make small balls (1 inch) out of it and dust it with wheat flour. Place it over a roller stone and spread it into 1mm thick round spreads. Keep the puri spreads aside.

Stage 6

Heat a kadai and pour ½ litre oil into it and let it heat. To this carefully one puri spread and gently press occasionally until it floats over the oil. Gently press the floating puri , just so to immerse it in oil so that it gets cooked uniformly, flip it over and repeat.

Stage 7

once it is done take it out and transfer it to a kitchen tissue paper. Let the excess oil get absorbed.

Now serve it hot with any delicious curry of your preference.

Tips

  • Use raw rava (not roasted) (rava is used to make puri crispy and bubbly)
  • We have used 160 ml cup for measuring
  • You can also use powdered corn instead of corn starch (corn flour)
  • Use boiled and cooled (room temperature) milk: (is added to make puri soft)
  • Use luke warm water to mix the dough
  • You can also make small balls out of the dough and spread it one by one
  • To the remnants of the cut out puri spreads, sprinkle a little water and mix and knead again (no need of standing time) and spread out again

Stages

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