Poori (Puri) Indian Deep-Fried Bread
This Poori recipe is SO EASY! Soft, fluffy, and golden deep-fried Indian bread perfect for pairing with your favorite curries and sides.
Equipment
- Mixing Bowl
- Rolling Pin
- Frying Pan
- Kadai
- Slotted Spoon
- Paper Towels
Ingredients
- 2 cups whole wheat flour (atta)
- 2 teaspoons semolina (sooji or rava, fine)
- 1 teaspoon salt
- 1 teaspoon oil (canola or vegetable, plus more for frying)
- 0.75 cup warm water (usually a little more than ¾ cup)
Instructions
- In a large mixing bowl, combine 2 cups of whole wheat flour, 2 teaspoons of semolina, and 1 teaspoon of salt. Mix these dry ingredients thoroughly.
- Add 1 teaspoon of oil to the flour mixture to make the Poori crispier and richer in flavor.
- Gradually add warm water, a little at a time, while kneading the dough to form a soft yet elastic dough. You might not need the entire ¾ cup.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes for gluten development.
- Heat enough oil for deep frying in a frying pan or kadai until hot enough that a small piece of dough sizzles and rises to the surface.
- Divide the rested dough into small equal-sized balls. Roll each ball on a lightly floured surface into thin circles about 4-5 inches in diameter, ensuring edges are not too thick.
- Carefully slide the rolled Poori into the hot oil. It should puff up almost instantly. Fry both sides until golden brown, about 30 seconds to 1 minute.
- Remove the Poori with a slotted spoon and drain on paper towels to absorb excess oil. Serve immediately while hot.
Notes
- Ensure the oil is sufficiently hot before frying to avoid greasy Pooris.
- Fry 2-3 Pooris at a time without overcrowding for even cooking.
- Add more whole wheat flour if the dough is too sticky to handle.
- For extra flavor, add ajwain (carom seeds) or cumin seeds to the dough.
- Store leftovers in an airtight container at room temperature for a day; reheat by toasting on a skillet.