Fried Indian flat bread is called as Poori. A perfect crispy Poori is pale golden yellow in colour and puffed up like a ball. This dish is served on special occasions or grand ceremonies like weddings etc. This can be eaten with any vegetarian side dish but popularly served with Sagu or Potato Masala. On a regular basis, Poori is widely served as breakfast or light meal.
Whole Wheat Flour - 1 cup
| ||Lukewarm Water - ½ cup|| |
| ||Oil - 1 tsp|| |
| ||Oil for deep frying|| |
| ||Salt to taste|| |
• In a large bowl, mix Whole Wheat Flour, Salt and Oil. Add Water little at a time and make a firm but smooth dough.
• Oil your palm and knead the dough until it's pliable. Cover the dough and keep it aside for 15 minutes or longer.
• Divide the dough in 10 equal parts. Take few drops of Oil on your palm and roll the dough in balls and press it between your palms.
• Roll this dough on a lightly floured surface to about 7-inch circle. If the dough is sticking to the rolling pin, sprinkle some more Flour and roll.
• Roll about 4-5 Pooris before you start frying them.
• Meanwhile heat the Oil in a pan. Pan should have at least 1½ inch of Oil. To check for the proper temperature of the Oil, drop a small piece of dough in the Oil and the dough should float to the top right away. Now it's ready to fry.
• Place the Poori in the frying pan and press it gently with a slotted spoon, Poori should puff right away.
• Turn over the Poori and it should be lightly golden brown on both the sides. Take this out and place it on a paper towel to absorb the excess Oil.
• Serve this hot Poori with any Curry of your choice and Pickle!