How to make it

  • 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.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    what we call Indian fry bread great tasty recipe high5
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