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Poori (Puffed Fried Indian Flatbread)

Deep fried puffed flatbreads made with whole wheat atta. These are best served with a spicy aloo curry.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 8 pooris

Ingredients

  • 1.5 cup atta (durum wheat flour)
  • 2-3 tbsp oil for dough
  • 1/2 tsp salt
  • 1/2 tsp ajwain
  • room temperature water
  • Oil for deep frying

Instructions

  • In a wide dish or large bowl, mix flour, salt, oil and ajwain. Mix well to combine.
  • Adding little water at a time, start kneading. I used a little over 1/2 cup of water. Add water slowly until there is no dry flour and then bring together and knead using your knuckles and fingers until smooth for about 8 minutes or so until the dough appears smooth and is firm to touch. The dough should not be soft.
  • Cover with damp flour and rest for 20 minutes.
  • Divide into equal portions.Roll each portion between palms to make balls(about the size of a lime).
  • Set about 2 inches of canola oil  for deep frying to heat up in a kadhai or in a dutch pot.
  • Keep a a little oil nearby. Start with 1 ball at a time, dip the ball in bowl of oil,  flatten it lightly on the rolling board and with the help of a rolling-pin, roll into a 3" or 4" circle, about 1/8 thick. When you are rolling, you could slather some oil if  dough sticks.
     It takes practice to get the shape. Even if you do not get perfect rounds its okay, doesn't affect the taste. When you are rolling the dough you can lift it and move it around to get a round of uniform thickness.
  • To check the temperature of the oil, pinch a small portion of dough and add it to the oil, it should quickly rise to the top without changing color. If the dough rises slowly or remains at the bottom,wait for the oil to heat up more.
  • Once the oil is hot, fry rolled pooris one at a time, flipping once, lightly pressing with a slotted spoon (else it will not puff up), until puffed and golden brown, about 30 to 45 seconds. Drian fried pooris on paper towel. Serve.