Poori are a part of Bengali culture, and they are considered to be delicacies. They are made from rice flour, and are usually filled with a variety of vegetables. Some of the most popular poori recipes include the Bengali Fish Poori, Bengali Sweet Shrimp Poori and Chinese Almond Poori.
Soft and Puffy poori is a type of Indian snack that is typically made of gram flour. As the name suggests, these poori are puffy and soft, which is caused by a slow fermentation process. Today I am going to share a simple recipe for making soft and puffy poori at home.
I have so much love for soft and puffy poori. They are amazing little pockets of happiness that you can eat with your fingers and that are so incredibly tasty. But, what if you want to make poori at home? I’d never made poori at home, so I decided to actually do something about it. This recipe will produce ones that are soft and puffy. And you can eat them with just your fingers.
This recipe is perfect for those who like baking their own bread at home. Poori is a fried, unleavened bread prepared from scratch in India. The texture is crisp and fluffy, with a little puffiness to it. You just need a few pantry items to prepare it (flour, water, sugar, etc.). Combine the ingredients in a mixing bowl, roll out flat using a rolling pin, and cook until brown. Poori is often eaten with aloo bhaji, a potato dish in Indian culture. However, you may serve these soft and puffy poori with anything you like. It’s a wonderful method to soak up tasty sauces, just like naan and roti!
What is the meaning of Poori?
Poori is an unleavened bread or cake, according to the dictionary. But what precisely is poori? Poori is a flatbread prepared from unleavened dough that is cooked till it puffs up. Small quantities of leavener may be found in other breads such as naan and roti.
There are just three components in a traditional poori: whole-wheat flour (also known as atta), salt, and water. It has a nutty taste from the atta flour, although all-purpose flour may easily be used.
Soft and Puffy Poori recipe:-
Prep. time: 20Min. Cooking Time: 15Min. Servings: 30 pooris
Whole wheat flour is usually used, which gives the poori a nutty taste. All-purpose flour or gluten-free flour may also be used.
Semolina flour (optional) – the semolina flour gives the pooris a little crispiness. Some people believe that the semolina helps the poori maintain its puffy form.
Everything tastes better with butter! The butter just adds flavor to this dish.
Choose a neutral vegetable oil for frying. Sunflower or canola oil are other good options. Use a low-smoke-point oil like olive oil instead.
- 3 cups whole wheat flour – 360 grams
- 1 teaspoon oil or melted ghee (optional)
- 1 teaspoon salt or add as required
- ¾ to 1 cup water or add as required
- oil for deep frying – as required
- In a mixing bowl or on your work-surface, take the whole wheat flour, salt and oil or melted ghee.
- Add little water at a time and knead well to form a dough. The dough should not be soft but stiff and tight. You can also make a semi-soft dough.
Assembling And Rolling
- Divide the dough into small or medium pieces – about 25 to 30
- Make into medium sized or slightly small balls.
- Spread a bit of oil on both sides of the dough ball. Spreading oil and not dusting with flour helps the oil to stay clean and you won’t see dark burnt flour particles inside the oil.
- Roll the dough evenly into circles of about ¼ inch – neither too thin nor thick.
- Place the rolled poori in a plate and cover with a clean kitchen towel, so that they don’t dry up.
- Heat oil in a deep frying pan or kadai.
- When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion.
- Turn over when puffed up and fry till golden brown.
- Serve poori hot with a vegetable curry like korma or sweet dishes like suji ka halwa or aamras or potato curry.
Nutritional Value: 92kcal
What should you serve with Poori?
Serve these soft and puffy poori with a saucy vegetable curry of your choice. It’s also delicious with a substantial stew or soup. They’re best served immediately hot after they’ve been fried!
Expert Suggestions for Making Homemade Poori
-The soft and puffy poori should be served immediately after cooking, although the dough may be prepared ahead of time and kept in the refrigerator.
-Make sure the poori dough is tight and firm as a soft dough will not hold its shape when frying. The dough should not be too soft to avoid oiliness, so make sure you don’t over knead it. The pooris will not puff out as a result of this.
-It is very important that the oil is exactly at the right temperature. If the oil is too hot the poori will burn. However, if the oil is cold they will absorb too much oil and become greasy & soggy. Frying oil should be between 360 to 375 degrees Fahrenheit or 180 to 190 degrees Celsius.
-Make sure you’re not rolling the pooris out too thinly if they’re not blowing up. Add a pinch of semolina to prevent the pooris from collapsing by making them crispy and preventing excess moisture from causing them to collapse.
It’s possible that the puris are too hard because you rolled them out too thinly or your dough was too dry.
Variations on Pooris-
Cooked spinach pureed with water is used to create the dough for spinach pooris.
Add a sprinkle of ground cumin, cayenne pepper, and garam masala to the dough for a spiced poori.
How to Keep Homemade Poori Fresh
Keep the homemade pooris at room temperature for up to 3 days (in an airtight container) or in the fridge for up to 5 days.
Make the poori dough ahead of time and refrigerate it for up to three days. It can also be frozen for up to a month.
I have been making Pooris, or flatbreads, for a long time. They are a staple in our house. What really started me experimenting with these breads was a desire to make them at home, fast and easy. There are so many different breads that call themselves Poori, but we all know what they are, right? While there are many great recipes out there, my goal in this post is to show you how to make soft and puffy Poori at home, with ease and convenience.. Read more about how to make soft pooris for travel and let us know what you think.
Frequently Asked Questions
Why are my pooris not fluffy?
The puris you are trying to make are not meant for frying.
Why does my Poori become hard?
The Poori is a small, round piece of plastic that is inserted into the top of your Beat Saber controller. Its purpose is to help you keep your grip on the controller while playing. If it becomes too hard, try removing it and reinserting it back into the controller.
Which oil is best for poori?
The best oil for poori is olive oil.
This article broadly covered the following related topics:
- how to make soft puffy poori
- soft poori recipe
- how to make poori soft for long time
- how to make soft pooris for travel
- how to make poori