A Poori (Puri) is a puffy deep -fat fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. Pooris are most commonly served as breakfast and snacks or as a light meal. It is usually served with a savory curry or bhaji, as in poori bhaji, or a chana masala but it may also be eaten with sweet dishes such as aamras (mango) poori or shrikand poori.
Pooris (Puris) are also also served at special celebratory or ceremonial functions along with other vegetarian food offered in prayer as prasadam.
Pooris
Recipe
Ingredients:
• 2 cups Wholewheat flour
• Salt to taste
• Water as needed
• Oil for deep frying
The Poori Process
Poori and Rassedhar Bhaji
Steps:
Mix the wheat flour and salt.
Add half a cup of water to the flour and start mixing the dough.
Keep adding the water little by little and prepare a stiff dough.
Make lemon sized balls and roll them into 3 inch rounds.
Heat the oil to smoking point. Deep fry the rounds into a golden brown color.
As you fry them, drain the poories on a paper towel.
Serve with potato bhaji or any curry of your choice. You can even serve it with a sweet dish like aamras or shrikanD.
Tikshi Midshi RoTTi (Poori)
Note:
The dough should be stiff, otherwise the poories will absorb oil.
Variations:
There are many variations of poories one can make.
• Tikshi Midshi Rotti (Poori)
For this one, the ingredients are the same as above, wholewheat flour 2 cups, salt to taste and the additions are 1/2 cup all purpose flour, 6 - 8 green chillies and 1 tsp hing (asafoetida). Crush the chillies and salt coarsely, and add the hing and the flours. Prepare the stiff dough and roll out the 3 inch discs and fry.
• Over ripe bananas (no more than 2 for the above quantity) can be added to the dough for a nice banana flavored poori.
• Green chillies (6) and little coconut (a tablespoon), and some finely chopped curry leaves added to the above ingredients also makes for a delicious poori.
There are a couple more variations that I will post sometime.
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