HOW TO MAKE POORI (FRIED INDIAN FLATBREAD)
Steps:
- Gather the ingredients.
- Place the whole wheat flour in a large mixing bowl and make a well in the center. Add salt to taste, about one healthy pinch.
- Add water, a little at a time, and mix the flour until a dough is formed. Adding less or more water may be necessary depending on the humidity in the air the day you are baking. Go slowly with the water and add it only as needed as you go along. The dough should be soft.
- The real secret of soft pooris lies in the kneading . Turn the dough out onto a clean surface and knead until the dough is smooth and medium soft in consistency, taking care not to over-knead.
- Add 2 tablespoons of oil or ghee to the dough and continue to kneed until the fat is incorporated and dough is silky in texture.
- Place the dough in a bowl, cover with a damp cloth, and refrigerate for 20 minutes.
- Remove from the 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.
- 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 and stack them with plastic wrap in between each.
- Heat a shallow amount of oil or ghee in a thick-bottomed, high-sided pan on medium heat. Once hot, fry the pooris one at a time, pressing gently on each side with a slotted spoon. This will help the poori to puff up. Fry on the first side until golden then turn over and fry the same way on the other side.
- Drain on paper towels. Repeat with the remaining pooris and serve immediately.
Nutrition Facts : Calories 181 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 74 mg, Sugar 0 g, Fat 10 g, ServingSize 8 to 10 pieces, UnsaturatedFat 0 g
POORIS (FRIED INDIAN BREAD)
I love all breads I've had from India and this is one of them. This is a basic recipe for the fried Indian bread, Pooris. Another recipe I got from the Micheff Sisters. Hope you enjoy it!
Provided by Enjolinfam
Categories Breads
Time 1h
Yield 6 Pooris, 6 serving(s)
Number Of Ingredients 4
Steps:
- Put the flour and salt into a medium-sized bowl. Pour the oil and hot water on top. Mix together with hands until it becomes a soft dough. Cover the dough with a damp towel to keep it moist. Let the dough sit for 30 minutes.
- Sprinkle some flour on the counter and knead the dough for a couple of minutes. Divide the dough into 6 equal parts. Roll each piece into a 6-inch circle. Be sure to cover each circle with a cloth to keep from drying out.
- Heat a couple of tablespoons of canola oil in a skillet. When the skillet is hot, fry one circle of dough at a time, adding a little oil with each. Fry 15-20 seconds on each side until the it is puffed and golden. Serve hot.
Nutrition Facts : Calories 88.6, Fat 2.8, SaturatedFat 0.3, Sodium 194.3, Carbohydrate 14.4, Fiber 2.1, Sugar 0.1, Protein 2.6
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- I prepared my dough in the Nutril mill artiste. You can prepare it with any stand mixer or knead it by hand also. If you are using the stand mixer, follow the instructions accordingly. Add the wheat flour, all-purpose flour, salt, sugar, semolina, and oil.
- On a dusted surface, take one ball and roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin or too thick. Parallelly you can heat the oil for frying the poori over medium heat.
- Test the oil temperature by dropping a small piece of the dough, and if it rises immediately, then the oil is ready. Gently drop the rolled poori into the hot oil. Let it sizzle for few seconds, and slowly the poori will puff up. You can gently press the poori with the back of the slotted spoon so that it puffs up evenly.
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