Pooris Fried Indian Bread
Light, golden, and irresistibly puffed, Pooris Fried Indian Bread is a beloved staple in Indian cuisine that transforms simple ingredients into pure culinary magic. Made with whole wheat flour, a hint of salt, and just a touch of oil, these delicate discs are rolled out and deep-fried to perfection, creating a flaky yet chewy texture with a signature airy pocket. The process of frying, where each poori puffs up beautifully, is as satisfying to watch as it is to eat. With a short prep and cook time of just 35 minutes, this quick and easy recipe is ideal for breakfast, brunch, or festive occasions. Pair these warm, crispy pooris with savory curries like spiced potato or chickpea (chole) or enjoy them with a sweet dessert like halwa for a truly authentic Indian dining experience. A flavorful and versatile flatbread, pooris are sure to become a star at your table!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 teaspoons Salt
- 1 tablespoons Vegetable oil (for dough)
- 0.75 cups Water
- 3 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the whole wheat flour and salt.
Add 1 tablespoon of vegetable oil and mix it into the flour until evenly incorporated.
Gradually add water, a little at a time, and knead the mixture into a smooth, firm dough. This should take about 8-10 minutes.
Cover the dough with a damp cloth and let it rest for 15 minutes.
Divide the dough into 12 equal portions and shape each portion into a smooth ball.
Using a rolling pin, roll each ball into a small circle about 4-5 inches in diameter. Ensure the circles are evenly thick to prevent uneven puffing while frying.
Heat 3 cups of vegetable oil in a deep frying pan or wok over medium-high heat. The oil should be hot but not smoking (test by dropping a small piece of dough into the oil; it should sizzle and rise to the surface immediately).
Carefully slide one rolled poori into the hot oil. Use a slotted spoon to lightly press the poori, encouraging it to puff up.
Fry each poori until golden brown, flipping it once halfway through cooking (approximately 30-40 seconds per side).
Remove the fried pooris using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining portions of dough, ensuring the oil remains at a consistent temperature.
Serve the pooris hot with your choice of accompaniment, such as potato curry, chickpea curry (chole), or halwa.
Nutrition Facts
Calories |
7012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 727.5 g | 933% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 1.2 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 972 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.
