Poori are a festival favorite. These pooris are so delicious eaten as it is or with your favorite curry. I like to use fresh chopped methi leaves and a combination of flours which makes them just so crisp and perfect texture.
A few tablespoons of sooji(semolina) make the pooris crisp and alsohelps in making the dough not too soggy since semolina can absorb a lot of moisture. My mom always adds a little bit of grated potato to dough that she makes for pooris or bhaturas and really it make a huge difference in the taste and texture even though you cannot really taste the potato.
Make a firm dough and rest it for at least 30 minutes. Resting helps in mingling of flavors as well as the pooris come out crisp from outside and soft from inside.
Ingredients (Makes 12-15 pooris)
- ½ cup maida (all purpose flour)
- ½ cup atta (whole wheat flour)
- 3 tablespoon fine semolina (sooji)
- 1.5 tablespoon finely chopped garlic
- ½ cup finely chopped methi (fenugreek) leaves
- 2 tablespoon finely chopped cilantro
- ½ teaspoon ajwain
- ¼ teaspoon hing
- ½ teaspoon cumin seeds
- 1 small potato (yield ¼ cup) boiled potato, grated (not mashed)
- ¾ teaspoon turmeric powder
- ½ teaspoon coriander powder
- Red chilli powder to taste
- ½ teaspoon salt
- 1 tablespoon cooking oil
- 5 tablespoon water for kneading (or as needed)
- Oil for frying (about 3 cups)
In a wide paraat/dish sift the flours. Add the garlic, chopped methi, cilantro and all the spices. Using your hands, mix everything so that all the spices, greens and potatoes are evenly distributed.
Add the oil and mix again with the flour mixture. Add salt, mix and start adding water little by little. We want to make a tight but not a dry dough. I used about 5 tablespoons of water to get to the right dough, you might need less or more depending on the quality of your flour. Also keep in mind that due to salt in the dough, the methi leaves and cilantro will release water so the dough will get a bit soft as it rests.
Keep adding water and kneading the dough, pressing down using your knuckles, gathering it again by folding it over itself and kneading again. It will take about 5-7 minutes of kneading to get a firm dough. Make it into a ball and place in in a container and cover with a lid. Do not leave the dough to rest without covering it. Let the dough rest for ablest 30 minutes.
Set oil to heat up in a deep kadai or pot. Pinch equal sized portions of the dough and smothen between your palms to make lime sized balls. Flatten the balls down on your work surface, (dont add any dry flour) and using a rolling pin roll into a 3 inch or 4 inch circles. Repeat for all the portions and keep the pooris covered with a dry cloth. You can use a little bit of oil if you need when rolling.
To test the oil, pinch a little portion of the dough and add it to the oil. If it comes up sizzling, oil is too hot, and if it settles to bottom, oil is cold. The dough should rise up without sizzling at the right temperature of the oil.
Fry pooris one by one. Add the rolled poori to the oil, in 2-4 seconds start pressing in down gently this will help in puffing them, these won't puff a lot since the dough is loaded, flip and fry on second side for 8-10 seconds. Drain on a paper towel. Fry all the pooris similarly.
Serve right away or you can store them for 24 hours in your roti container.