Poori
Authentic Pakistani Poori Recipe
Introduction
Poori is a popular Indian fried bread that is typically served for breakfast or special occasions. It is made from a simple dough of flour, salt, oil, and water, which is rolled out into rounds and deep-fried until puffed and golden brown. Pooris are best enjoyed hot and fresh, paired with a variety of side dishes such as chunna curry and sooji ka halwa.
History
The origins of poori can be traced back to ancient India, where it was a staple food for many communities. It is believed that poori was introduced to India by the Mughals, who brought with them the technique of deep-frying bread. Over time, poori became a popular dish across the country and is now enjoyed by people of all ages.
Ingredients
- 1 cup of sifted whole-wheat flour (sifted to remove larger bran bits)
- 1 cup of all-purpose flour
- 0.5 tsp of salt
- 2 tbsp of vegetable oil (plus more for deep-frying)
- 0.5 cup of water
How to prepare
- Put the 2 cups of flour and salt in a bowl.
- Drizzle the 2 tbsp of oil over the top.
- Rub the oil in with your fingers so the mixture resembles coarse breadcrumbs.
- Slowly add the water to form a soft ball of dough.
- Empty the ball onto a clean work surface.
- Knead it for 10-12 minutes or until it is smooth.
- Form a ball.
- Rub about 0.25 tsp of oil on the ball and slip it into a plastic bag.
- Set it aside for 30 minutes.
- Knead the dough again, and divide it into 12 equal balls.
- Keep 11 of them covered while you work with the twelfth.
- Flatten this ball and roll it out into a 5-5.5" round.
- If you have the space, roll out all the pooris and keep them in a single layer, covered with plastic wrap.
- Over a medium flame, set about 1" of oil to heat in a small, deep frying pan (I used my wok).
- Let it get very, very hot.
- Meanwhile, line a platter with paper towels.
- Lift up one poori and lay it carefully over the surface of the hot oil.
- It might sink to the bottom but it should rise in seconds and begin to sizzle.
- Using the back of a slotted spoon, push the poori gently into the oil with tiny, swift strokes.
- Within seconds, the poori will puff up.
- Turn it over and cook the second side for about 10 seconds.
- Remove it with a slotted spoon and put it on the platter.
- Make all the pooris this way.
- The first layer on the platter may be covered with a layer of paper towels.
- More pooris can then be spread over the top.
- Serve the pooris hot (immediately) with chunna curry and sooji ka halwa.
- You may like to have a touch of mango pickle as well!
Serving Tips
- They are best when served piping hot and puffed - straight from the oven to the table. You should fry them right before serving. It is possible to warm them in a stove for up to half an hour. Beyond that they lose some of their taste and soften. The older bread is called "baasi" - tired or deflated breads. They are often used this way in a lunchbox.
Variations
- Add spices such as cumin, coriander, or chili powder to the dough for extra flavor.
- Use whole wheat flour or a mix of whole wheat and all-purpose flour for a healthier version of poori.
Cooking Tips & Tricks
Make sure the oil is hot enough before frying the pooris to ensure they puff up properly.
- Use a slotted spoon to gently press down on the pooris while frying to help them puff up.
- Serve the pooris immediately after frying for the best taste and texture.
Serving Suggestions
Serve poori hot with chunna curry, sooji ka halwa, and mango pickle for a delicious and satisfying meal.
Cooking Techniques
Knead the dough well to ensure a smooth and elastic texture.
- Roll out the pooris evenly to ensure they puff up properly while frying.
Ingredient Substitutions
You can use ghee or butter instead of vegetable oil for a richer flavor.
- Substitute water with milk for a softer and creamier texture.
Make Ahead Tips
You can prepare the dough for poori in advance and store it in the refrigerator for up to 24 hours. Just make sure to bring it to room temperature before rolling and frying.
Presentation Ideas
Serve poori on a platter lined with paper towels to absorb excess oil. Garnish with fresh herbs or spices for a decorative touch.
Pairing Recommendations
Poori pairs well with a variety of side dishes such as chunna curry, sooji ka halwa, aloo sabzi, or yogurt raita.
Storage and Reheating Instructions
Poori is best enjoyed fresh and hot, but you can store any leftovers in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven or toaster oven until warm and crispy.
Nutrition Information
Calories per serving
One serving of poori contains approximately 200 calories.
Carbohydrates
One serving of poori contains approximately 30 grams of carbohydrates.
Fats
One serving of poori contains approximately 5 grams of fats.
Proteins
One serving of poori contains approximately 2 grams of proteins.
Vitamins and minerals
Poori is not a significant source of vitamins and minerals.
Alergens
Poori contains gluten from the wheat flour, so it is not suitable for those with gluten allergies.
Summary
Poori is a high-carb and high-calorie food that is best enjoyed in moderation as part of a balanced diet.
Summary
Poori is a delicious and indulgent Indian fried bread that is perfect for breakfast or special occasions. With a few simple ingredients and cooking techniques, you can enjoy this crispy and puffy bread at home with your favorite side dishes.
How did I get this recipe?
I vividly recall the moment I first laid eyes on this recipe for Poori. It was a warm summer day, and I was just a young girl visiting my aunt in the countryside. My aunt was a fantastic cook, and she loved to share her culinary skills with me.
As soon as I walked into her kitchen, I was hit with the most incredible aroma. The scent of frying dough filled the air, and I knew that something delicious was being prepared. My aunt greeted me with a warm smile and told me that she was making Poori for lunch.
I had never heard of Poori before, but as I watched my aunt work her magic in the kitchen, I knew that I had to learn how to make it myself. She patiently showed me each step of the process, from mixing the dough to shaping the rounds and frying them to perfection.
I was mesmerized by the way the dough puffed up in the hot oil, creating light and fluffy pockets of deliciousness. My aunt told me that Poori was a popular Indian bread that was often served with spicy curries or chutneys. I couldn't wait to taste it for myself.
After a few tries, I finally mastered the art of making Poori. My aunt beamed with pride as I presented her with a plate full of golden brown bread. We sat down together to enjoy our meal, dipping the Poori in a spicy potato curry and savoring every bite.
From that day on, Poori became a staple in my own kitchen. I made it for my family and friends, sharing the recipe with anyone who was willing to learn. Over the years, I have perfected my technique and added my own twist to the classic dish.
I learned to make Poori from my aunt, but I also picked up tips and tricks from other cooks along the way. I traveled to different parts of India, sampling the various regional versions of Poori and incorporating new flavors and ingredients into my own recipe.
One of my favorite memories is from a trip to a bustling street market in Mumbai. I stumbled upon a small food stall where a skilled chef was frying up batch after batch of crispy Poori. I watched in awe as he deftly flipped the dough in the hot oil, creating perfectly puffed rounds.
I struck up a conversation with the chef and he generously shared his secrets for making the best Poori. He told me to use a mixture of whole wheat and all-purpose flour for a lighter texture, and to add a pinch of baking soda to help the dough rise.
Armed with this new knowledge, I returned home and set to work perfecting my Poori recipe. I experimented with different flours and seasonings, adjusting the proportions until I found the perfect balance of flavors and textures.
Now, whenever I make Poori, I think back to that sunny day in my aunt's kitchen and all the culinary adventures that have shaped my cooking journey. The recipe for Poori is not just a collection of ingredients and instructions, but a testament to the passion and dedication that I bring to my craft.
I am grateful for all the mentors and friends who have shared their knowledge with me, and I hope to pass on the tradition of making Poori to future generations. Cooking is more than just a skill – it is a way of connecting with others and preserving the stories and flavors that make life rich and meaningful.
So the next time you see a plate of golden brown Poori on the table, remember that behind every bite lies a story of love, learning, and the joy of sharing good food with those you care about. And perhaps, you too will be inspired to pick up a rolling pin and create your own culinary masterpiece.