poori recipe | puri recipe | crispy puri with aloo bhaji recipe

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poori recipe | puri recipe | crispy puri with aloo bhaji recipe with detailed photo recipe. puris are ideal breakfast recipe or also can be served for snacks in evening. ideally it is prepared with wheat flour or all purpose flour.
pooripoori recipe | crispy poori with aloo bhaji recipe with step by step photo recipe. puri prepared with wheat dough are tasty breakfast in south india. puri goes best with aloo masala also called as aloo bhaji. it can also be prepared with all purpose flour and it taste great too.

pooris are most loved breakfast or snacks irrespective of their ages. puri are my favourite from my childhood. and my dad prepares worlds best puri. it doesn’t absorb a drop of oil at the same time will be smooth and puffy. puri just melt when you put into your mouth. the main trick is to knead dough well and tight. the rolling thickness and oil temperature also matters to make puffy puri.

poori

if you are looking for more poori recipes then you must check banana buns as it a mangalorean famous cuisine. puri are usually eaten with aloo bhaji but we udupi – mangaloreans enjoy poori with mango rasayna. it also taste great with aloo gobi curryvegetable saagupotato peas coconut curry.

pooris are considered unhealthy as it is deep fried. however, if you follow this recipe then you will call puri healthy as it doesn’t absorb oil yet taste delicious. i have shared tips and tricks to make poori crispy from outside and soft, puffy puri without much effort. to get rich golden brown colour i have added a pinch of sugar. you can also prepare puri with plain flour, however to make it healthy i use wheat flour.

poori recipe | crispy puri with aloo bhaji recipe card:

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poori recipe | puri recipe | crispy puri with aloo bhaji recipe
 
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easy poori recipe | puri recipe | crispy puri with aloo bhaji recipe
Author:
Recipe type: breakfast
Cuisine: indian
Serves: 30 pooris
Ingredients
  • 2 cup wheat flour / atta
  • 2 tbsp semolina / bombay rava
  • pinch sugar
  • salt to taste
  • water - as needed to knead
  • oil, for deep frying
  • aloo bhaji, for serving
Instructions ( 1 cup =255 ml)
  1. in a wide mixing bowl, take wheat flour, salt, pinch of sugar and rava. combine well.
  2. add water little by little and make a tight, smooth and stiff dough. knead minimum for 5 minutes.
  3. initially, dough will be little hard. knead well in between your palms for few minutes to make it smooth and soft.
  4. add a tsp of oil and knead well. roll and get to a long shape. cut the dough into small or medium pieces with the help of knife.
  5. make small lemon sized balls between your palms.
  6. apply oil to dough ball.
  7. roll the dough evenly into circles using rolling pin. roll neither too thin nor thick. poori
  8. keep in a plate and cover them.
  9. heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one puri and press with the spoon to puff up.
  10. once they puff, it will automatically turn over. if not, once the bottom side is golden brown, turn over the puri.
  11. and fry the poori till golden brown all over.
  12. remove the poori into tissue paper to remove excess oil. fry all pooris same way.
  13. serve poori hot with aloo baaji.


poori recipe | crispy puri with aloo bhaji with step by step photo recipe:

  1. in a wide mixing bowl, take wheat flour, salt, pinch of sugar and rava. combine well. poori
  2. add water little by little and make a tight, smooth and stiff dough. knead minimum for 5 minutes.
    poori
  3. initially, dough will be little hard. knead well in between your palms for few minutes to make it smooth and soft. poori
  4. add a tsp of oil and knead well. roll and get to a long shape. cut the dough into small or medium pieces with the help of knife.poori
  5. make small lemon sized balls between your palms. poori
  6. apply oil to dough ball. poori
  7. roll the dough evenly into circles using rolling pin. roll neither too thin nor thick. poori
  8. keep in a plate and cover them. poori
  9. heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, add one poori and press with the spoon to puff up.
    poori
  10. once they puff, it will automatically turn over. if not, once the bottom side is golden brown, turn over the poori.poori
  11. and fry the puri till golden brown all over. poori
  12. remove the poori into tissue paper to remove excess oil. fry all pooris same way. poori
  13. serve puri hot with aloo baaji. poori


notes:

  • dough should not be sticky, wet or too soft like chapati dough.
  • maintain the  temperature of oil.
  • knead dough well to get puffy puri
  • adding semolina gives a crispy texture to puri.
  • pinch of sugar gives a nice golden color to the puri.
  • store the dough in air tight container, but try to avoid storing dough as puris will drink oil.

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6 COMMENTS

  1. What do you mean when you say “water as needed:”. Water makes a big difference to the dough. I think you should have the exact amount of water to say how much is needed. I cannot get my puris the same way everytime I make it, because the dough may be soft or hard, so it does not puff up or the dough is chewy.

    • yes i understand and totally agree. but the water quantity depends upon the atta. it differs from brand to brand. you cannot have hard and fast rule for the quantity of water adding to dough. same goes to salt which is a important factor for taste. and it is usually referred as ‘add salt as per your taste’.

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