Poori (puri) is easily one of the all time favorite breakfast options for many. This soft and puffy deep fried bread goes exceptionally well with any curry made out of the potato. One such curry that can be quickly prepared is potato stew.
- Maida (All purpose flour) - 1 cup
- Wheat flour - 1/2 cup
- Semolina - 2 tbsp (optional)
- Salt - 1/2 tsp (or to taste)
- Cooking Oil - 2 tbsp
- Cooking Oil - for deep frying
Making the dough
Take maida, wheat flour, semolina and salt in a medium sized bowl and mix them well. Semolina is optional and can be added to make the poori crispy. Add 2 tbsp of oil to the flour and rub into the flour with your fingers until evenly combined. Gradually add half cup of water to the flour mix, all the while kneading it using your finger, until a medium soft lump of dough has formed, adding more water if needed. Adding of water should be gradual to ensure the dough does not become too light and sticky. The dough will be slightly sticky to the touch, however if its too sticky, you can add a tsp of oil and knead the dough thoroughly. Knead the dough for about 8-10 minutes or until the dough is smooth and elastic with a slightly tacky surface. Shape the dough into a ball and cover with a kitchen towel or a plastic wrap and let rest for about 30 minutes at room temperature.
Making the disks
Knead the rested dough for 1 minute. Divide the dough into 10 equal pieces, leaving a pinch of dough aside to test the oil. One easy way to divide the dough is to roll the dough into a cylindrical shape using your hands and cut it into pieces of equal width. Shape each piece of dough into a ball and flatten it slightly between your palm. Roll out each flattened ball of dough into a round disk using a rolling pin and board. The size of the disk is a personal choice, a popular choice would be around 4 inch diameter. The dough will be firm, so it might take a bit of pressure to the roll out the disk, there should not need be a need to dust with flour. Place the rolled out disk into a platter, a newspaper also would do. Repeat the process with the remaining dough balls. Do not stack the rolled out disks, but arrange them in a single layer, without overlapping, on the platter.
Making the poori
Heat about 2 inch oil for deep frying in a small pan over medium heat. To tell if the oil is ready for cooking, drop the pinch of dough into the oil - it should begin to sizzle and float right away. Carefully slide a rolled out disk into the hot oil. It should sink to the bottom, then sizzle and rise to the top within few seconds. Using the back of a slotted spoon, gently push the disk into the oil with quick strokes. It should puff up in seconds. Turn over the poori gently and cook for another few seconds until the other side is golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Repeat the process and deep-fry the remaining dough disks. Serve the poori hot and puffed up 🙂