How to make Pooris

Poori or Puri is a very popular North Indian recipe.  The Pooris are made from unleavened dough made from whole wheat flour and are usually served with Aloo Sabji or Punjabi Chole or Aloo Tmaatar ki sabji.

In north India,  Pooris are served along with a sweet dish called sooji (semolina) halwa and with aamras ( mango pulp) in Gujarat.   IN Maharashtra there is a popular dish called Poori Bhaji in which the pooris are served with spicy potato vegetable.  In West Bengal, Luchi is a very popular.  Luchi is a poori which is made from all purpose flour (maida) and is served with bengalo dam aloo..

Pooris should be eaten when they are hot.  Cold pooris normally will not be crispy and tasty.  Pooris are an important part of festive occassions.  The pooris are often made for breakfast in north India.  This article explains how to make crispy pooris.

Ingredients for Pooris:

• Wheat flour - 2 cups
• Curd - 2 table spoons
• Water to knead dough
• Salt to taste
• Oil to deep fry

Method of making pooris

• Mix the curd in the flour and add salt.
• Add little water at a time and knead well to form a dough.  The dough should not be soft but a little stiff.
• Keep aside for 15 minutes and divide the dough into small or medium pieces - about 12 to 14
• Roll each into 4 rounds with the help of some oil or dough
• Heat oil in  a deep frying pan or kadai
• When the oil is sufficiently hot, add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
• Turn over when puffed up and fry the poori till golden brown
• Serve the poori hot with vegetable curry or sweet dishes like suji ka halwa.