Poori (Fried Indian Flatbread)

Poori
Scott Dexter/Wikimedia Commons
  • 60 mins
  • Prep: 30 mins,
  • Cook: 30 mins
  • Yield: 8 to 10 servings
Ratings (8)

Poori is a crispy, golden deep-fried bread that can be served with any dish, whether vegetarian or not, and your favorite pickle. The perfect Poori is pale golden in color and puffed up almost like a ball.

You can make poori with ingredients easily found in a typical grocery store, and you may already have them in your pantry. For authentic flavor, you may want to use ghee as your oil for adding to the dough and for frying.

What You'll Need

  • 2 cups whole wheat flour
  • Salt to taste
  • 2 Tbsp. vegetable oil (or ghee (clarified butter) plus more for deep frying)

How to Make It

  1. Put the whole wheat flour in a large mixing bowl or platter. Make a well in the center. Add salt to taste.
  2. Now add a little water at a time and start to mix the flour to form a dough.
  3. The dough needs to be medium-soft, so go slow with the water. Add it only as needed, as you go along. Instead of water, you can use yogurt or milk. Those substitutions make for really soft Pooris.
  4. The real secret of soft Pooris lies in the kneading. The dough must be smooth and just the right medium softness. Add water, yogurt, or milk as required and continue to knead till you get the right consistency. If your dough is too soft because you added too much liquid, add a little more flour to get it back to the right softness.
  1. Once you've got the dough to the right consistency, add 2 tablespoons of oil or ghee and continue to knead. The dough will become silky in texture.
  2. Place the dough in a bowl and cover it with a damp cloth. Place the bowl in the refrigerator for 20 minutes.
  3. Remove the dough from refrigerator and divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and without cracks.
  4. Very lightly flour a rolling board or clean counter surface and roll each ball into a 5-inch circle (4-5 mm thick). For convenience, roll out as many Pooris as you like, stacking them, ready to cook with a layer of cling film between each Poori.
  5. Heat the oil or ghee for deep frying in a thick-bottomed flat pan on a medium flame. Deep fry the Pooris one at a time, pressing very gently on each side with a slotted spoon. This will help the Poori to puff up. Fry one the first side till golden then turn over and fry the same way on the other side. Drain on paper towels and serve hot.