Poori
Ingredients (6)
- whole wheat flour2 cup
- fine semolina2 tbsp
- salt1 tsp
- ghee1 tbsp
- water
- oil
Method
- 1
In a large mixing bowl, combine the whole wheat flour, semolina (if using) and salt.
- 2
Add Ghee and mix well.
- 3
Gradually add water and knead into a firm, smooth dough. The dough should be firmer than chapati dough.
- 4
Cover the dough with a damp cloth and allow it to rest for 20 minutes.
- 5
Knead the dough briefly and divide it into 20 equal portions.
- 6
Roll each portion into a smooth ball.
- 7
Lightly grease the rolling surface with oil (avoid using excess flour).
- 8
Roll each ball into a circle about 10–12 cm (4–5 inches) in diameter, ensuring even thickness.
- 9
Heat oil in a deep kadai over medium-high heat.
- 10
Once the oil is hot, carefully slide one poori into the oil.
- 11
Gently press the poori with a slotted spoon until it puffs up.
- 12
Flip and cook the other side for a few seconds until lightly golden.
- 13
Remove and drain on kitchen paper.
- 14
Repeat with the remaining dough.
Notes & variations
Potato Masala Channa Masala Vegetable Kurma Aloo Kurma Sweet Kesari Mango Pickle Use a firm dough to help the pooris puff properly. Do not over-rest the dough, as it may absorb more oil. Ensure the oil is hot enough (180–190°C) before frying. Avoid dusting with flour while rolling, as loose flour burns in the oil. For Masala Poori, add turmeric powder, chilli powder and crushed cumin seeds to the dough.
Nutrition
estimated| Per | 1 serving | 20 servings |
|---|---|---|
| Calories | 53 kcal | 1060 kcal |
| Carbs | 9.8 g | 196 g |
| Protein | 1.8 g | 36 g |
| Fat | 0.9 g | 18 g |
| Fibre | 1.4 g | 28 g |