ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

How to Make Indian Poori

Updated on June 15, 2013
Iammattdoran profile image

Matt is an avid traveller and self-confessed 'man of the world'. He is passionate about his home city, Manchester, and about travelling.

5 stars from 1 rating of Poori

What is Indian Poori?

There are all kinds of breads in India, many of these breads are made with a very finely ground whole-wheat flour that is called ata. Some the the breads, such as Poori, are deep-fried. The ideal utensil for this is the Karahai, a thick, circular-shaped deep cooking pan, because it is very economical on oil and because it prevents hot oil from splashing on the cooker. A deep frying pan may be used as a substitute.

Poori Baji
Poori Baji | Source

How do you eat Indian Poori?

Pooris look like puffed-up balloons. they are crispy yet soft, delicious and may be eaten almost all meat and vegetable curries. It can also be used as a breakfast dish. This is usually called Poori Baji (or Puri Baji) and is the preferred breakfast dish in many Indian households. It's essentially Poori bread served with a spiced potato dish which could be either curried or dry.

How to Prepare Poori

Before cooking please note this word of caution: As the cooking old for the Pooris is hot, care should be taken not to splash it around. do not drop the Poori into the oil from a great height or it will splash and could burn you and damage your clothes.

Cook Time

Prep time: 5 min
Cook time: 1 min
Ready in: 6 min
Yields: 20 Pooris

Ingredients

  • 8Oz Wholemeal Flour (or Ata)
  • 6 tblspn Oil
  • 6 fl Oz Warm Water

Plus oil for deep frying

Instructions for cooking Indian Poori

  1. Put the flour in a deep bowl, run the oil in with your fingers and slowly add the water to form a stiff ball of dough. Knead for about 5 minutes or until it is smooth and then divide it into about 20 balls of equal size.
  2. Take one ball at a time, flatten it and roll it out into a 4-5 inch round.
  3. If you have the space, roll out all the Pooris and keep them in a single layer. Warm the old, let it get very hot, lift one Poori up at a time and gently drop it into the hot oil. Within seconds the Pooris will puff up. Turn over and cook the other side for a further few seconds.
  4. Remove the Poori with a slotted spoon.
  5. Repeat the procedure until all the Pooris are fried.

Serve whilst still warm with Aloo Bhaji.

Need some help? Watch this helpful video

The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)
The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)

Indian cuisine constitutes the exotic blend of flavors from the Himalayas in the North to the Eastern Bay of Bengal. Featuring hundreds of recipes, such as Indian-Style Coleslaw, Rice Pudding, and Indian Corn Flatbread, The Everything Indian Cookbook guides readers through preparing delicious Indian cuisine right in their own homes.

From basic Indian flavors and spices to Indian cooking methods and meals, The Everything Indian Cookbook offers a diverse set of recipes perfect for both vegetarians and meat-eaters.

 
5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices
5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices

Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.

 
India: The Cookbook
India: The Cookbook

India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India.

 

Comments

    0 of 8192 characters used
    Post Comment

    • My Cook Book profile image

      Dil Vil 3 years ago from India

      I like poori with potato curry. Good hub.

    • Iammattdoran profile image
      Author

      Matt Doran 3 years ago from Manchester, UK

      Thanks for the comment. I also have the recipe for the potato curry (aloo bhaji) in a separate hub. Check it out

    • quildon profile image

      Angela Joseph 3 years ago from Florida

      I come from Trinidad where over 50% of the population is of Indian descent, so I'm familiar with a lot of Indian dishes, however poori is not one of them, or maybe we call it by a different name. I'm surprised that they puff up without baking powder though.

    • LaThing profile image

      LaThing 3 years ago from From a World Within, USA

      A friend of mine took us to an Indian restaurant in NY, several months ago. They gave us these Poori (s?) with a veggie dish. It was delicious, and I couldn't remember the name of it. Thanks for this recipe..... Looks easy. I will be giving it a try for sure :)

      Hope it turns out the same! Voting up and awesome!

    • Iammattdoran profile image
      Author

      Matt Doran 3 years ago from Manchester, UK

      Hi LaThing, thanks for stopping by and commenting. It really is very easy to make. Give it a try! thanks. Matt

    Click to Rate This Article