Poori Masala doesnt need any introduction…. fluffy, puffy, softy, balloony with melony, yellow potato chunks is what i am dreaming as I’m typing this recipe. This is usually considered breakfast but for us its like… anytime whenever there’s no prepared meal ready or any advanced menu prep then we opt for this…..lunch or dinner or lunch box we are ready to punch that Poori! Whenever i decide on making chapati, folks at home go… can we change it poori?? hehehe… lets jump into the recipe now
- Whole Wheat flour / Atta – 2 cups
- Oil – 1 teaspoon
- Salt – 1/2 teaspoon
- Water – 1/2 to 3/4 cup approx + extra if needed
- Oil – 2 cups for deep frying
Lets see how to make this Poori
Take 2 cups wheat flour (I used ashirwad atta), add 1/2 teaspoon oil and salt. Mix to combine.
Slowly add water little by little and make a soft but firm dough. The dough should be very firm not too soft. It should not be sticky… and should appear smooth. Also remember… you cannot rest the dough for long time, have to make pooris right away orelse they will drink a lot of oil.
Divide the dough into small dough balls… 2 cups flour roughly makes 15 pooris.
Roll them out into circular discs. They should not be too thin nor too thick(thickness of a credit card should be fine)
Heat oil and when it reaches the right temperature… pinch a tiny bit of dough and test the oil temperature. If it sinks or swims your oil is not hot enough… if it burns then its too hot. If it goes down and immediately puff to the top then the oil is at right temperature.
Start frying one at a time… at medium high flame. Slowly drop them in oil and immediately they will puff up, flip to the other and cook for few seconds.
Remove from oil and place them over a paper towel to drain excess oil.
- Makes 15 pooris approx
- The dough should be soft but very firm… that is the key to get perfect oil free pooris.
- If the dough is too soft it will drink more oil… if too firm then your pooris wont puff up and will be hard.
- Always make pooris immediately after making the dough… too resting will make them absorb more oil while deep frying.