I never could make pooris well. Until a few days ago. Then I think I got the hang of it. One of my aunts remarked when I told her I can’t make poori,” You make so many yummy things. So, don’t say you can’t make poori. Maybe you don’t try enough.” She was right. Only, I tried too much. I used to roll the dough too thin. That didn’t help my pooris rise and fluff. Smart thinking huh!!
Method
In a large mixing bowl, add the flour, sugar and salt and combine well. Now, start kneading the dough by adding water gradually. Dont pour the water all at once.
Add little by little and knead into a firm yet pliable dough.
The water content should be correct. Not too much not too less.
Too much water means you will land up using too much flour for dusting.
Too less water water means you will get hard pooris.
Make equal size balls from the dough and roll it slightly thicker than you would roll out rotis.
Heat oil in a kadai. But the oil must not be smoking hot. If you drop a small piece of the dough, it should quickly rise up to the surface. That is the correct temperature.
Turn down the flame to a medium low and drop the rolled out poori dough.
Fry till it fluffs up and is light brown.
Take out and place in a paper napkin lined colander to drain the excess oil.
Serve hot with mixed vegetable kuruma or any subzi of your choice.
Recipe Notes
If you let the dough rest for a long time, the pooris wont fluff up. It is best to knead the dough fresh and make the pooris.
You can also add 1 tsp of semolina to the flour while kneading for crispier pooris.
Adding sugar is optional but recommended.
Poori
Equipment
- Wok
- Skimmer
Ingredients
- 2 c Whole wheat flour
- 1 tsp Salt
- 1 tsp Sugar
- 16 tbsp Water for kneading approximately 3/4 cup +2 tbsp adjust according to your flour
- 300 ml Oil for deep frying
Instructions
- In a large mixing bowl, add the flour, sugar and salt and combine well.
- Now, start kneading the dough by adding water gradually. Dont pour the water all at once.
- Add little by little and knead into a firm yet pliable dough.
- The water content should be correct. Not too much not too less.
- Too much water means you will land up using too much flour for dusting.
- Too less water water means you will get hard pooris.
- Make equal size balls from the dough and roll it slightly thicker than you would roll out rotis.
- Heat oil in a kadai. But the oil must not be smoking hot. If you drop a small piece of the dough, it should quickly rise up to the surface. That is the correct temperature.
- Turn down the flame to a medium low and drop the rolled out poori dough.
- Fry till it fluffs up and is light brown.
- Take out and place in a paper napkin lined colander to drain the excess oil.
- Serve hot with mixed vegetable kuruma or any subzi of your choice.
Notes
You can also add 1 tsp of semolina to the flour while kneading for crispier pooris. Adding sugar is optional but recommended.
For crispier pooris adding a tbsp of hot oil while kneading the dough helps.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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