Classic Indian Poori
Delve into the vibrant flavors of Indian cuisine with this **Classic Indian Poori** recipe, a timeless and irresistible bread that’s golden, crisp, and puffed to perfection. Crafted from a simple dough of whole wheat flour, with an optional touch of fine semolina for added crispiness, these deep-fried delights are easy to make yet utterly satisfying. The magic lies in the art of kneading a smooth and stiff dough, rolling it into perfectly round discs, and frying them in hot oil until they puff up spectacularly. Ready in under 40 minutes, pooris are a versatile choice to elevate any meal and pair wonderfully with curries, chutneys, or even a simple potato masala. Whether served as part of a festive spread or a cozy breakfast, these light, airy, and golden-brown treats promise a burst of authentic flavor in every bite. Perfect for fans of Indian breads, this homemade poori recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 2 tablespoons fine semolina (optional, for extra crispness)
- 0.5 teaspoons salt
- 1 tablespoon vegetable oil (for dough)
- 0.75 cups water
- 2 cups vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the whole wheat flour, semolina (if using), and salt. Mix well.
Add 1 tablespoon of vegetable oil to the flour mixture and mix until the flour resembles coarse crumbs.
Gradually add water, a little at a time, and knead the mixture to form a stiff and smooth dough. This should take about 5-7 minutes of kneading.
Cover the dough with a damp cloth and let it rest for about 10 minutes.
After resting, divide the dough into small lemon-sized balls, approximately 12-15 pieces.
On a clean, dry surface, roll each dough ball into a small, flat disc, about 4 to 5 inches in diameter. Use a rolling pin for even rounds.
Heat the vegetable oil in a deep frying pan or skillet over medium-high heat. Test the oil temperature by dropping a small piece of dough into the oil; it should sizzle and rise to the surface immediately.
Carefully slide one rolled disc into the hot oil. Gently press down on the poori with a slotted spoon to help it puff up.
Fry each poori until it turns golden brown and puffed on both sides, about 30-40 seconds per side.
Remove the poori with a slotted spoon and drain on paper towels to remove excess oil.
Repeat the frying process with the remaining discs.
Serve the pooris hot with your favorite curry, chutney, or side dish.
Nutrition Facts
Calories |
5052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 491.2 g | 630% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 1.3 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1007 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
