There is so much to love about homemade Indian food, and this delectable bread is no exception.
This bread is wonderful on so many levels. It’s only a handful of ingredients and it’s a lot of fun to make. But, most of all, it’s delicious! It is a traditional bread to serve with channa masala and we just can’t get enough of it. It’s great served warm, but they can also be made several hours before serving!
How To Make Poori (Puri)
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The Ingredients You Will Need
All of these ingredients can be found in most supermarkets. However, if you’re making this to go along with homemade channa masala, then it’s fun to grab the ingredients from your local Indian food market. Most of the items are imported from India and are excellent! Here’s what you’ll need to have on
Whole wheat flour – Also known as atta.
Semolina – Also known as Sooji.
Salt – Table salt is fine, or coarse Kosher.
Oil – Canola or vegetable oil is fine. You’ll need some for the dough as well as deep-frying.
Water – Warm tap water is perfect.
EXPERT TIP: The dough is considered a “hard” dough. It should not be too sticky. Add the warm water to the flour mixture slowly and use your hands to bring the dough together into a tight ball.
Tips for Making Perfect Poori (Puri)
Use the Right Flour
Whole Wheat Flour – Use high-quality whole wheat flour (atta) for the best texture and flavor. You can also blend in a small amount of all-purpose flour for a lighter texture, but traditional poori is primarily made with whole wheat flour.
Semolina – This is extra-fine flour that adds to the perfect texture for the poori. At an Indian market, look for sooji or rava.
Knead the Dough Properly
Hard Dough – Add water gradually while kneading to form a hard, yet pliable dough. The dough should not be too sticky or too dry. Aim for a consistency similar to that of pizza dough, but not quite as pliable.
Resting Time – Allow the dough to rest for at least 10-20 minutes, covered with a damp cloth. This resting period helps the gluten relax, making it easier to roll out the pooris.
Roll Evenly and Thinly
Rolling Technique – Divide the rested dough into small balls (about the size of a golf ball) and roll them out evenly. Aim for a thickness of about ⅛ inch. Ensure that the edges are not thicker than the center to promote even puffing when frying.
Use a Little Oil – Add a small amount of oil to a cool surface to roll out the dough. You can add some oil to the palms of your hands to help flatten the dough. This will keep the doughs from sticking to each other if you are not frying them immediately.
Fry at the Right Temperature
Oil Temperature – Heat oil in a deep frying pan until it reaches around 350°F (175°C). To test, drop a small piece of dough into the oil; it should sizzle and rise to the surface quickly.
Frying Technique – Gently slide the rolled poori into the hot oil. Use a slotted spoon to gently press down on the poori to encourage it to puff up. Fry until golden brown on both sides, then drain on paper towels to remove excess oil.
How To Serve and How To Store
As mentioned, poori (puri) is best served nice and hot. Once they come out of the oil, you can loosely wrap them in a kitchen towel and they will stay warm for about 30 minutes.
They can be reheated (covered) in an oven or even in the microwave on HIGH in increments of about 30 seconds (they reheat quickly).
Poori is also delicious at room temperature. They are addictively delicious and will eventually all get gobbled up, even after they cool off.
Extras can be stored in a container or baggie at room temperature for several days.
EXPERT TIP: Once you carefully lower the flattened dough into the hot oil, use a metal spatula or spider to hold the disc of dough down in the oil for just a few seconds. Then as it floats to the top and starts to puff, use a small metal ladle (or spoon) to pour hot oil over the top of the poori. Flip after about 1 minute.
Amazing Indian Recipes to Try at Home
- Chicken Korma
- Dal Makhani
- Butter Chicken (Instant Pot)
- Channa Masala
- Creamy Chicken Tikka Masala
- Authentic Chicken Curry
- Homemade Curry Powder
- Homemade Garam Masala
These are wonderful, and even better when served with this classic Indian fried bread!
We love all kinds of Indian food, and like so many cuisines, each dish is made even better with bread.
This bread is not only delicious, but, it’s the perfect vessel for scooping up your main dish.
They are fun to make and are always such a huge hit.
Ready to make some of the best Indian bread in town? Go for it!
And when you do, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Poori (Puri) Indian Deep-Fried Bread
Video
Equipment
- 1 Sturdy skillet for frying the bread
Ingredients
- 2 cups whole wheat flour atta
- 2 teaspoon semolina sooji or rava (fine)
- ½ teaspoon salt
- 1 teaspoon oil canola or vegetable, plus more for frying
- ¾ cup water warm, usually a little more than ¾ cup
Instructions
- In a large, shallow bowl, mix together the whole wheat flour, semolina, and salt.
- Add the oil (1 tsp) and mix with your hands. Gradually add in the warm water and work the dough with your hands until a ball comes together (this may take a little more than ¾ cup of water). The dough will be somewhat hard, and not too soft or sticky. Cover with a kitchen towel for 10 minutes, or up to 1 hour.
- Heat oil in a sturdy skillet (about halfway up the sides) over medium-high heat until the temperature reaches 350°F, or when a small piece of bread sizzles and turns golden after about 1 minute. If it turns dark too soon, the oil is too hot, if it takes more than 1 minute, the oil needs to be hotter.
- Pinch off some dough and make a ball with your palms about the size of a golf ball. Set aside and cover with the kitchen towel. Continue until all the balls of dough have been formed.
- Add a little oil (new oil, not hot oil) to a cool surface (such as your kitchen counter) and add a small bit of oil to the palm of your hands. Take a dough ball and place it on the surface with the small amount of oil. Use your palm to slightly flatten the dough. Use a roller to roll the dough to a flat circular shape, about an eighth inch in thickness (about the thickness of a flour tortilla).
- Carefully lower the flattened dough into the hot oil. Use a metal spatula (or spider) to hold the poori down under the oil for a few seconds. Then, let is rise. Use a spoon or small ladle to pour the hot oil over the top of the poori. The poori should start to puff. Continue adding hot oil over the top. After about 1 to 2 minutes, carefully flip the poori over and cook for another minute.
- Transfer the poori to a paper towel-lined plate or cutting board. Continue this process with the remaining dough balls. Serve at once.
Wesley says
These are delicious little clouds of fried dough. What could be better?