Basic White Flour Poori Recipe

How to make it

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• The trick to making this puffy Indian fried bread is to have the dough rest before use and have the deep oil seriously hot ( 375 to 400F )
• Consider the first fried poori a test poori because if your oil isn't hot enough the poori won't puff! Still, good enough to eat though!
• Combine flour and salt in a bowl.
• Add oil and stir in enough water and then knead to make a pliable non sticky dough.Knead a minute or two.
• Shape into a ball. Cover with a warm bowl and let rest 10 minutes.
• Meanwhile heat oil ( about 3 inches ) in a heavy duty kettle or pot until 375/400F.
• The oil is ready to use when a cube of bread thrown in will immediately sizzle and start to brown.
• Divide dough into 4 pieces.
• Roll each piece into a large thin circle or oval.
• Cover pieces with a towel.
• Fry individually.
• Carefully slide/drop dough into the hot oil Dough will sink to the bottom and start to float to the top.
• Push down once gently with a spoon so dough remains covered with oil.
• The dough will rise and puff up.
• Fry pale golden, turning once with 2 spoons or a tong .
• Transfer pooris to paper towels to drain.
• Serve immediately.
• A well made poori will be light and puffy with a layered dough interior.
• Some recipes for pooris use melted butter or ghee instead of oil.
• Other recipes are made with part whole wheat flour.
• Sometimes spices ( such as coriander or oregano etc. ) are added.
• Poori recipes may also be made with yogurt or mashed potatoes.
• Some add baking powder or baking soda as a leavener.
• Try this basic recipe and then experiment with other recipes until you find your favorite .
• Double recipe if desired.
• Pooris are best eaten immediately as they are soft, tender and airy.
• They harden as they cool.