Poori Recipe is something close to Every Indian Kitchen. Specially in North India Poori is a popular fried puff bread. Aloo puri and chole poori are some of the popular combos which tastes just like divine. With that combo of kheer poori or halwa poori can touch your soul with its unusual sweet and salty flavors. My own favorite among all are aloo poori and kheer poori. Today I will share my recipe of poori which will help many beginners in learning these basic and important recipes. Many bachelors or newly married girls always ask me to share these basic recipes with which they can cook close to Indian culture.
That’s why I try to focus on recipes like poori, roti, paratha, vegetables, dals, etc. which will help all in day to day cooking. I got no. of mails from students far from their family that they got help from my recipes and this is really a great compliment for me.
So I will try to upload recipes like these and you will try to share it as much as possible 🙂
Click Here For Aloo Recipe
Poori Recipe Ingredients
- Aata (Wheat Flour) – 2 cups
- Sooji (semolina)- 1/2 cup
- Namak (Salt)- 1 tsp
- Ajwain (Carom Seeds)- 1 tsp
- Refined Oil- 1 tbs
- Luke Warm water- 1 glass
Poori Recipe Steps
- Mix wheat flour, sooji, salt and ajwain in a bowl.
- Now start adding water in regular intervals and knead dough properly.
- Dough for Poori shouldn’t be much soft or hard but it should be tighter than dough we make for roti.
Dough can soak little more water as we are including sooji in it.
- Knead it properly for at least 5 minutes and after that apply some refined to it, again knead it for 2 more minutes.
- Now cover dough with a wet cloth (it shouldn’t be much wet) for 20-30 minutes.
- After dough get set apply little oil to it and knead it once again for a while.
- Here our dough is ready to make poori, make small balls of dough (pede/loi).
- Apply little oil on dough oil and flatten it, like this you can flatten no. of poori so that after that you can straight away fry them and serve them quickly.
- Now put flatten poori in hot oil kadhai (pan). Hold poori just like a cloth and smoothly put it into kadhai from its side.
- Lightly press it from top with help of big frying spoon, so that it turn puffy.
Note- Oil should be hot, if you try to fry in less hot or cool oil then poori will not cook properly and soak much oil
- Cook poori till they turn golden brown, serve it hot with aloo or chole. It will be a divine combination for anyone for breakfast.