A light, golden, deep-fried indian bread best for breakfast or festive meals
Poori (or puri) is a traditional indian dish crafted from unleavened whole wheat dough and deep-fried until it puffs up into golden rounds. It pairs superbly with potato curry, chana masala, or even candy dishes like halwa.
components:
2 cups whole wheat flour
1 tablespoon semolina (rava/sooji) – optionally available for added crispness
Salt to flavor
1 teaspoon oil or ghee
Water, as wished for kneading
Oil for deep frying
instructions:
Make the Dough:
In a blending bowl, integrate wheat flour, semolina (if the use of), salt, and 1 teaspoon oil. steadily add water and knead into a firm, clean dough. The dough ought to now not be too tender or sticky. cover and permit it relaxation for 15–20 minutes.
Divide and Roll:
Divide the dough into same small balls (about lemon-sized). Roll each ball into a small circle (4–five inches in diameter), dusting lightly with flour handiest if vital. Do now not roll too skinny—barely thick pooris blow his own trumpet better.
warmness the Oil:
warmness sufficient oil in a deep frying pan over medium-high heat. to test, drop a small piece of dough into the oil; it have to rise up right now.
Fry the Pooris:
Slide one rolled poori lightly into the hot oil. press it gently with a slotted spoon; it should self-praise. turn and fry till golden brown on each facets. put off and drain on paper towels.
Serve warm:
Serve right now with aloo sabzi, chole, or halwa for a conventional indian meal.
suggestions:
ensure the dough isn't always too smooth.
keep the oil hot but not smoking.
Fry one poori at a time for fine consequences.
experience those light and puffy pooris sparkling and hot for the great taste!
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