Puffed Pooris - Crispy Fried Indian Breads
Pooris are delightful little puffs of joy that are a staple in Indian cuisine. This recipe yields soft, golden-brown fried breads that are light and airy, perfect for scooping up curries, stews, or enjoyed with a variety of sides. Originating from the culinary traditions that celebrate diversity in Indian breads, these Pooris are relatively simple to make yet incredibly delicious. The Micheff Sisters’ recipe guarantees a fluffy texture that takes you on a flavor journey right to the heart of India. Serve these hot, fresh from the pan, and watch as they become an instant hit at your table.
6
Servings
N/A
Calories
4
Ingredients
Ingredients
Whole Wheat Flour
1 cup (Sifted)
Canola Oil
1 tablespoon (For dough and frying)
Salt
1/2 teaspoon (Fine)
Hot Water
1/2 cup
Instructions
1
In a medium-sized bowl, combine the whole wheat flour and salt. Create a well in the center and pour in the canola oil and hot water.
2
Using your hands, gently mix the ingredients together until they form a soft, pliable dough. Be careful not to overwork the dough.
3
Cover the dough with a damp cloth or towel and let it rest for about 30 minutes. This helps to ensure that the Pooris puff up when frying.
4
After resting, lightly sprinkle some flour on a clean countertop. Transfer the dough to the counter and knead it for 2-3 minutes until smooth and elastic.
5
Divide the dough into 6 equal portions. Roll each portion into a smooth ball, then flatten it slightly. Using a rolling pin, roll out each piece into a 6-inch circle, ensuring they remain about 1/8 inch thick.
6
As you roll out each circle, cover the others with a cloth to prevent them from drying out.
7
In a deep skillet or frying pan, heat the canola oil over medium-high heat. To test if the oil is hot enough, drop a small piece of dough in; it should sizzle and rise to the surface.
8
Fry each rolled Pooori one at a time, carefully placing it in the hot oil. Use a slotted spoon to gently press down in the center of the Pooori; this helps to encourage puffing.
9
Fry for about 15-20 seconds on each side, or until they are puffed up and golden brown. Remove and drain excess oil on paper towels.
10
Serve hot with your favorite curries or chutneys and enjoy the delightful crunch and flavor!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Pooris?
Pooris are delightful little puffs of fried Indian bread that are light, airy, and golden-brown.
What type of flour is used in this recipe?
This recipe uses 1 cup of sifted whole wheat flour.
How much salt is added to the dough?
The recipe calls for 1/2 teaspoon of fine salt.
What temperature should the water be for the dough?
You should use 1/2 cup of hot water.
How much oil is mixed into the dough?
1 tablespoon of canola oil is mixed into the dough.
How long does the dough need to rest?
The dough should rest covered with a damp cloth for about 30 minutes.
Why is it important to let the dough rest?
Resting the dough helps ensure that the Pooris puff up properly when they are fried.
How long should you knead the dough after it has rested?
After resting, knead the dough on a floured surface for 2-3 minutes until it is smooth and elastic.
How many portions should the dough be divided into?
The dough should be divided into 6 equal portions.
What is the recommended size for rolling out each Poori?
Each portion should be rolled into a 6-inch circle.
How thick should the rolled dough be?
The rolled dough should be approximately 1/8 inch thick.
How do you keep the dough from drying out while rolling?
Cover the remaining dough portions with a cloth as you work on each circle.
What type of oil is used for frying?
Canola oil is used for frying the Pooris.
How can you tell if the frying oil is hot enough?
Drop a small piece of dough into the oil; if it sizzles and rises to the surface immediately, it is ready.
How many Pooris should you fry at a time?
It is recommended to fry the Pooris one at a time for the best results.
What is the secret to making Pooris puff up?
Gently press down in the center of the Poori with a slotted spoon as it enters the hot oil to encourage puffing.
How long does it take to fry each side?
Each side takes about 15-20 seconds to fry.
What color should the finished Pooris be?
They should be fried until they are puffed up and golden brown.
Where should you place the Pooris after frying?
Remove them from the oil and drain any excess oil on paper towels.
Should Pooris be served hot or cold?
They are best served hot, fresh from the pan, to enjoy their delightful crunch.
What are some recommended sides for Pooris?
They are perfect for scooping up curries, stews, or being served with various chutneys.
Are these Pooris suitable for vegetarians?
Yes, these traditional Indian breads are vegetarian.
What category of food do Pooris fall under?
They are categorized as Breads, though they are also classified as snacks or side dishes.
What tools are needed for frying the Pooris?
A deep skillet or frying pan and a slotted spoon are required for the frying process.
What should the dough consistency be like?
The dough should be soft, pliable, and eventually smooth and elastic after kneading.
How many servings does this recipe provide?
This recipe yields 6 servings.
Is there any preparation needed for the flour?
The recipe specifies that the whole wheat flour should be sifted before starting.
What is the origin of Pooris?
Pooris originate from the culinary traditions of India.
Can Pooris be eaten as a snack?
Yes, Pooris are versatile enough to be served as a snack, side dish, or part of a main meal.
Who created this specific Poori recipe?
This recipe is attributed to the Micheff Sisters.