are among the tastiest and most popular dishes in Indian cuisine
. They not only make a nice side dish
but lend themselves to be used as a type of utensil
(instead of say a fork
or a spoon
) for scooping up rice and vegetable dishes.
In general Indian breads are composed of little more than flour, water, salt and occassionally oil or ghee kneaded in. Mostly breads are either fried on a griddle, deep fried in oil or baked in a tandoori
Most of the breads are unleavened
and made with wheat flour but there are variations that are made of rice flour
, corn flour
, refined flour
(bajra) flour, milo
(jowar) flour, and lentil
) flour. The addition of daal flour
increases not only the flavor of the bread, but the protein content as well.
Pooris can be made sweet
. The plain white flour poori recipe below makes a tasty accompaniment to any curry
White Flour Poori
1 cup all purpose flour
2 Tbs. oil
1/4 tsp salt
Enough warm water
Oil to deep fry
The trick to making this puffy Indian fried bread
is to have the dough rest before use and heat the oil enough (375 to 400F).
Consider the first fried poori a test poori because if your oil isn't hot enough the poori won't puff up
Combine flour and salt in a bowl. Add oil and stir in enough water and knead
to make a pliable non sticky dough
. Knead a minute or two. Shape into a ball. Cover with a warm towel and let rest 10 minutes. Meanwhile heat the oil ( about 3 inches ) in a heavy duty kettle
until 375/400F. You'll know when the oil is ready to use when a cube of dough thrown in will immediately sizzle
and start to brown.
Divide dough into 4 pieces. Roll each piece into a large thin circle or oval
. Cover pieces with a towel. Fry
individually. Carefully drop dough into the hot oil. The dough will sink to the bottom
and start to float to the top
. Push down once gently with a spoon so dough remains covered with oil. The dough will rise and puff up. Fry until it is a pale golden color, turning once with 2 spoons or a tong
. Transfer pooris to paper towels to drain. Serve immediately. A well made poori will be light and puffy with a layered dough interior
Some poori recipes use melted butter
instead of oil. Other recipes are made with part whole wheat
flour. Sometimes spices (such as coriander
etc. ) are added. Poori recipes may also be made with yogurt
or mashed potatoes
. Some add baking powder
or baking soda
as a leavener.
Try this basic recipe and then experiment with other recipes until you find your favorite.
Above basic recipe yields 4 large pooris. You may double it if desired. Pooris are best eaten immediately as they are soft, tender and airy. They harden
as they cool.