Before I even start…this is the BEST Poori recipe EVERRRRR!!!! Poori is a fried bread, which is part of the traditional breakfast Halwa Poori.
Makes about 15-18 small pooris.
- 2 Cup All Purpose Flour (Maida)
- 1/2 Cup Wheat Flour (Aatta)
- 2 tbsp. Yogurt
- 2 tbsp. Oil
- 1/2 tsp. Salt
- Oil for Deep Frying
- Mix both the flour & salt. Add oil and yogurt and knead the dough with warm water. Cover with cling film and leave to rest for at least an hour.
- Heat Oil in a wok on high flame. (The oil needs to be really hot otherwise the pooris will take time to cook and become hard).
- Make a dough ball and roll it out with a few drops of oil (so it doesn’t stick). DONOT use dry flour to help you roll it out (that’s another reason for poori getting hard).
- I use my Roti Maker (My new absolute favorite gadget in the kitchen!! It is sooo good it deserves a separate post, which will come soon.. so watch out for that!) to roll the pooris and pre-roll all of them before I start frying.
- When the oil is hot, put the poori in and press it down a little with the skimmer spoon, and fry for a minute (both sides) and take it out. (Don’t let it turn brown – it will get crisp/hard and will not be soft).
- The Perfect Pooris are ready! And they stay soft even if you leave them uncovered!
Check out the other related Halwa Poori recipes here.
10 thoughts on “Recipe Of The Week – The Perfect Poori”
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sigh, you make it sound so effortless! whats this rotimaker you’re raving about? tell all!
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mayG, I got it in Dubai Global Village.. It’s a National ka made in India Roti maker and its been working great for Rotis, Pooris and Golguppay 🙂 I have the guys business card somewhere… Will post the details soon!
Here is the full post with the details..
It looks awesome, all ears fpr roti maker, Will be trying out soon for a coffee morning, can you please tell how you can pre-roll all of them and they dont get stick or dry out? Or use parchment in between and stack?
I could pre-roll them because of the roti maker.. its heating cooks the poori a little which makes it not to stick to one another.. and even not contract back.. (i didnt use any parchment or cling to stack them). If you roll out with hand.. the poori ata is very elastic and tends to contract back to a smaller size..I am not sure if you can pre-roll and keep them.
The roti maker post is coming soon!
The post on roti maker…
Hello, I have tried this recipe today, my husband absolutely loved the pooris. Thank you very much, it was me first try and it went very well.
Thanks for letting me know! I am so glad it turned out good for you.
I’ve been looking for a good poori recipe and stumbled onto yours, it looks great and I can’t wait to try it! Just wanted to ask, though, how much warm water should be added and what should the consistency of the dough be like? Thank you!