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.