Poori is a popular Indian fluffy fried bread. It goes great with Poori Masala, Chole, popular Indian sweets like Shrikand etc.
It is a tradition in our home to have poori with potato masala for replublic day and Independence Day. No reason why these patriotic days were chosen…it started as a coincidence and ended up being a tradition 🙂 Both these days were national holidays…and it doesn’t hurt that we got to dig into hot pooris with delicious smooth potato masala on the side. Best served hot with sliced onions and fried green chilies and lots of love <3
Wheat Flour – 2 cups
Rawa – 2 tbsp
Ghee- 2 tsp
Salt to taste
Oil for deep frying
Take Rawa in a bowl. Add 2 to 3 tbsp of water, mix well and leave for 5 minutes. Add Wheat Flour, Ghee and salt and mix well.
Add water little by little and keep kneading to make stiff dough.
Allow to rest for 20 minutes. Knead once again and roll to a thin cylindrical shape. Cut into equal sized pieces.
Shape it into a flat round and roll the round with a rolling pin.
Heat oil in a pan. Once the oil becomes hot, test it by dropping a tiny piece of dough into the oil. If the piece rises to the surface immediately, the oil temperature is good.
Drop the rolled Poori into the oil gently (Take care not to splash the hot oil) and press it gently with a ladle to immerse it fully into the oil. It will become fluffy in 15 to 20 seconds.
Flip it and allow 30 to 40 seconds till it becomes golden brown.
Transfer it to a tissue paper and allow the oil to be absorbed by the tissue paper. Transfer to a serving plate.
Poori goes well with Poori Potato Masala. Recipe for Poori Potato Masala in link below.