Poori (Puri) Indian Deep-Fried Bread
Servings: 8
Calories: 225kcal
Poori is a staple in India and Pakistan and we absolutely love it. It's light, fluffy, and delicious. And it's the perfect vessel for scooping up your favorite Indian main dish. Serve hot and at room temperature.
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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.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The dough can be flattened into discs (slightly oil) and stacked between parchment paper or wax paper and covered for several hours, if desired.
Poori will keep in a container or baggie on the counter for up to 4 or 5 days. They can easily be reheated in the microwave.
Nutrition
Calories: 225kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 147mg | Potassium: 111mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 11mg | Iron: 1mg