Poori (Puri) Indian Breads Recipe by Rosalyn John
Cooking Instructions 1 Add a teaspoon of oil and mix well with your fingertips, so that everything is incorporated well. 2 Now add little water at a time and start kneading the dough. It should be smooth and tight. Not soft like roti or chapati dough. 3 Cover the dough and let it rest for 15 minutes. After resting time, knead the dough once again to smooth out. 4 Divide the dough into 12 equal sized portions. Make smooth ball out of it. 5 Flatten it out between your palm and make disc. Keep the discs covered with kitchen towel so that they don't dry out. 6 Now using rolling pin and rolling board, make 2-3 inch diameter circle. It should not be too thin or too thick. Never use dry flour while rolling as a dusting. 7 Roll few pooris and keep them in a plate, covered with kitchen towel. 8 Heat oil in a pan on medium heat. Once hot, slide one poori into the hot oil. By very gentle pressing using back of spatula, fry them. It will help poori to puff up. 9 As it puffs up and bottom side is light brown, meaning no more bubbles in the oil, then flip it. 10 Fry the other side until light golden brown in colour. Remove it from the oil and place on paper towel lined plate. Fry all the pooris in the same way and serve. Best served fresh. 1 Add a teaspoon of oil and mix well with your fingertips, so that everything is incorporated well. 1 Add a teaspoon of oil and mix well with your fingertips, so that everything is incorporated well. 2 Now add little water at a time and start kneading the dough. It should be smooth and tight. Not soft like roti or chapati dough. 2 Now add little water at a time and start kneading the dough. It should be smooth and tight. Not soft like roti or chapati dough. 3 Cover the dough and let it rest for 15 minutes. After resting time, knead the dough once again to smooth out. 3 Cover the dough and let it rest for 15 minutes. After resting time, knead the dough once again to smooth out. 4 Divide the dough into 12 equal sized portions. Make smooth ball out of it. 4 Divide the dough into 12 equal sized portions. Make smooth ball out of it. 5 Flatten it out between your palm and make disc. Keep the discs covered with kitchen towel so that they don't dry out. 5 Flatten it out between your palm and make disc. Keep the discs covered with kitchen towel so that they don't dry out. 6 Now using rolling pin and rolling board, make 2-3 inch diameter circle. It should not be too thin or too thick. Never use dry flour while rolling as a dusting. 6 Now using rolling pin and rolling board, make 2-3 inch diameter circle. It should not be too thin or too thick. Never use dry flour while rolling as a dusting. 7 Roll few pooris and keep them in a plate, covered with kitchen towel. 7 Roll few pooris and keep them in a plate, covered with kitchen towel. 8 Heat oil in a pan on medium heat. Once hot, slide one poori into the hot oil. By very gentle pressing using back of spatula, fry them. It will help poori to puff up. 8 Heat oil in a pan on medium heat. Once hot, slide one poori into the hot oil. By very gentle pressing using back of spatula, fry them. It will help poori to puff up. 9 As it puffs up and bottom side is light brown, meaning no more bubbles in the oil, then flip it. 9 As it puffs up and bottom side is light brown, meaning no more bubbles in the oil, then flip it. 10 Fry the other side until light golden brown in colour. Remove it from the oil and place on paper towel lined plate. Fry all the pooris in the same way and serve. Best served fresh. 10 Fry the other side until light golden brown in colour. Remove it from the oil and place on paper towel lined plate. Fry all the pooris in the same way and serve. Best served fresh. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Moringa (Drumstick) Leaves Pakora Instant Pot Country Style Ribs French toast Dal dhokli Socca (Farinata)-A Gluten-Free Chickpea Flatbread Moringa (Drumstick) Leaves Pakora Instant Pot Country Style Ribs French toast Dal dhokli Socca (Farinata)-A Gluten-Free Chickpea Flatbread Sheekh Kabab Braided Bread Indian Bread Kulcha Vanilla Cupcakes Bread roll Simple butter cake Agar agar Berry and coconut squares - with a vegan option Besani Spinach pancake Multigrain Bread Wheat puff chiwda Sheekh Kabab Braided Bread Indian Bread Kulcha Vanilla Cupcakes Bread roll Simple butter cake Agar agar Berry and coconut squares - with a vegan option Besani Spinach pancake Multigrain Bread Wheat puff chiwda