Poori | How to Make Puffed up Poori (with video) | Indian Breakfast Recipes

Poori is a deep fried Indian bread loved all over the country..(but not by me :P)..Puffed up poori is my long time dream and am so happy that I achieved the result last weekend..When I say puffed up..yes it will stay puffed up even if it becomes cold after some time..It is best had with potato masala..or Aloo Bhaji..Get to know the technique on how to make perfect puffed up pooris..

The technique is to add some softened sooji rawa or semolina to the poori dough..This technique had perfectly worked for me..and please feel free to pass on any other techniques you might have.

Takes 1 hour; Makes 12-15 pooris;

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INGREDIENTS:

1. Wheat Flour - 2 cups
2. Oil - 2 tbsp(for dough)
3. Sooji -5 tbsp
4. Water - 3/4 cup
5. Oil for deep frying

METHOD:

Soak semolina in water for 5 minutes.Drain the water and keep it aside.Take wheat flour and salt in a bowl.Add in oil and semolina. Mix well with a spatula by scraping the edges.

 The moisture in the semolina will add little more wetness to the flour so be creful while adding the water.Knead it well and form a semi tight dough.Sprinkle few drops of oil and cover it with a damp cloth and rest the dough for 30 minutes.Divide the dough into big sized balls(about a large apple size) .Sprinkle some flour on the kitchen top and start rolling the dough ball into a big sized disc shape.I used one round lid to get perfect round shaped poori.

Make round poori by using a lid..You can collect the edges and again make a dough to form pooris again,Heat enough oil in a kadai for deep frying the pooris. The oil should be hot enough such that if you throw a pinch of dough it should come up sizzling.Dip in the round poori and start pressing down gently with a big spoon.As you press it gently it would start puffing up.Keep turning and fry till golden brown turning the other side too.

 Serve hot with poori bhaji!!

I have actually made my first video on how to make the poori puff like how we see in restaurants..Please check it out and pour in your valuable thoughts and suggestions!

MY NOTES:

1. Use softened sooji rather than using the dry semolina as it binds well with dough and won't make the pooris rough or hard.
2. You could stuff the dough with any vegetable puree to make the pooris more nutrient rich.