| Poori recipe – very popular Indian fried bread, made with whole wheat flour / atta, usually served with potato curry or bhaji. |  |
In North India, Poori is also offered in prayer as a prasadam or prasaad in ashtami poojan with kaale chane and sooji ka halwa. Generally, I prepare this unleavened bread on special occasions and festivals.
Poori can be made with whole wheat flour or maida or sooji (coarse wheat flour / cream of wheat). To make poori / puri more crispy, add 2 to 3 tbsp of sooji while kneading dough. Ajwain seeds or cumin seeds can be added as an ingredient but enhance its taste, but if you want, you can skip adding this to dough.
- Whole wheat flour / gehun ka atta - 2 cups
- Carom seeds / ajwain - ½ tsp
- Turmeric powder / haldi - ¼ tsp
- Salt - ½ tsp or as per taste
- Water - ½ to ⅔ cup (for kneading dough)
- Cooking oil - for deep frying poori
- Take whole wheat flour / gehun ka atta, carom seeds / ajwain, turmeric powder and salt as per taste.
- Mix the ingredients and knead a bit tight dough by adding water in batches.
- Cover the dough and keep it aside for 15 to 20 minutes.
- Make small dough balls for poori. Keep the size of ball smaller than that of roti.
- Apply a drop of oil on both its sides and with a rolling pin, roll it into disc which is neither too thin nor thick.
- In a deep, heavy bottom kadhai, heat oil for deep frying poori. Initially heat oil and then lower flame to medium for frying poori.
- Add one poori at a time and fry till both its side are golden, puffed and fried well.
- Serve hot puffed pooris with potato curry or any veg mix.
Crisp poori Recipe – How to make aata poori:
How to make puri or poori (Step by Step Recipe with Photos)
1. In a mixing bowl add 2 cups whole wheat flour / gehun ka atta, 1/2 tsp carom seeds / ajwain, 1/4 tsp turmeric powder and ½ tsp salt or add salt as per taste.
2. Mix the ingredients and knead dough by adding water in batches and mixing.
3. Make the dough a bit tight then usual dough for roti or paranthas to make crisp poori. Cover the dough and keep it aside for 15 to 20 minutes.
4. Rather than making single dough balls for poori, i prefer making a log of 1 inch thick and 6 inches long. Using a knife cut the log to make rough dough pieces for poori.
5. Apply a drop of oil on both it’s sides and with a rolling pin, roll it into disc which is neither too thin nor thick.
6. You can roll poori and fry them simultaneously or you can just place rolled pooris on a cloth and fry them later.
7. In a deep, heavy bottom kadhai, heat oil for deep frying poori. Initially heat oil and then lower flame to medium for frying poori.
8. Add one poori at a time and fry till both its side are golden, puffed and fried well.
9. Remove fried pooris on a plate.
10. Serve hot puffed pooris with potato curry, bhaji or any veg mix.
