POORI - INDIAN CRISP (Bread varieties)

Yum

Poori is an Indian crisp which is served for breakfast along with curry and chutney. This is one of the famous street foods in india. The puffed poori are simple to make, its nothing but a fried dough which are soft and crisp making it a delicious bread. I made this pooris with whole wheat flour rather than using plain flour, it tasted equally good infact better than plain flour.

whole wheat flour - 2 cups

water - 1 1/2 cups

salt - 1/2 teaspoon

               PREP TIME: 15 MINS                COOK TIME: 10 MINS                       SERVES : 3

Rolled pooris ready to fry.

• Begin by taking 2 cups of whole wheat flour. I usually make pooris with whole wheat flour which is healthier than using plain flour. 
• Add about a half teaspoon of salt and one and half cup of water. You can always add more flour if you feel the dough is sticky. 
• Knead well until the dough is soft and no more sticky.  
• Rest the dough by keeping it in a airtight container or place a wet cloth over the dough to prevent from drying. Let it rest for atleast half an hour, so the gluten is formed well and the dough is no more sticky making it easier to roll.
• Separate the dough into small balls like portion for rolling. 
• Dust the surface and start rolling each ball into thick round flat bread shape. 
• Heat the pan with required oil for deep frying.
• Keep the stove on medium high flame, this will make the pooris to puff up really well.
• Flip the other side, cook until it is light brown, this just takes few seconds or a minute.
• Serve hot with your favorite curry or chutneys. You cannot stop eating with just one. They are so delicious and this is kids favorite recipe.

TIPS

• Some like to add one egg, and 2 tablespoon of oil while kneading the dough, as the egg makes the pooris softer.
• Few add a teaspoon on soaked sooji or semolina to the dough to make it more crispy. My family likes soft pooris so i usually dont add any of these i make it simple with just water and a little salt.