If there’s one Indian combination we Indians can never get enough of, it has to be finger-licking aloo ki sabzi along with deep-fried crispy puri. Indeed, we can never have enough of the puris and sabzi platters that quickly satisfy our craving for finger-licking good, spicy, oil-filled Indian food. You can make puri by using a variety of flour like wheat flour, all-purpose flour, gram flour, semolina, rajgira, and more. No matter which variant you try, puri is sure to be delicious and nothing else! If you love having Puri as much as we do, you are at the right place. In this article, we will tell you how to make puri at home in a few simple steps. Read below.
What is Poori?
Poori (Puri) is a very popular Indian unleavened fried puffed bread that is typically made from whole wheat flour. It can be eaten for breakfast, a snack, or a light meal. It is served with delicious curry or chutney on the side.
Ingredients for Poori Recipe
Here are the ingredients to make crispy poori recipe at home.
How To Make Poori (Puri) at Home
Here we will tell you how to make puri using whole-wheat flour (chakki atta).
Kneading The Dough
Take a large mixing bowl, and add 2 cups of wheat flour, 2 tablespoons of fine rava (sooji or semolina), salt to taste, sugar, and 2 teaspoons of oil. Mix well. Rava is added to make the poori crispier. Next, Add the water little by little and knead the dough using your fingers and hands, or use a standing mixer. The dough must be smooth, and tight (Not too soft like roti and not too stiff like mathri). Grease the dough with a dash of oil to prevent it from drying. Cover the bowl with a plate or damp cloth. Let it rest for at least 15 minutes at room temperature.
Roll Out
Knead the puri dough again for a minute until it is smooth, and take a tiny portion from the poori dough, roll it between your palms to make it smooth, and gently press it in between your palms. Take one dough ball and apply a little oil over it. You can also lightly grease the rolling pin with oil to prevent it from sticking to the dough. Roll the ball into a small circular shape using a rolling pin. Do not roll them too thick or too thin.
Deep Fry
Heat oil in a deep pan or kadhai on medium-high flame. Once it’s hot, gently place one puri in the oil. Press it lightly with a slotted spatula or spoon. It will immediately start to puff out. Then flip the poori and fry until it becomes golden brown on both sides. Once done, Remove the poori from the oil using a slotted spoon and place it on a paper towel or steel colander to drain the excess oil. Please Note: If you are someone who does not prefer deep-fried food, you can also air fry the puris.
Serving Ideas
Poori is best paired with aloo masala, aloo rasedar, or potato sagu. But you can even pair it with chole, aloo gobhi, matar paneer, undhiyu, kurma, and more. It can also be paired with desserts like basundi, shrikhand, aamras, and kheer. While fasting on Navratri, devotees also pair it with sukha kala chana and sooji halwa.
Storage Instructions
Make Ahead: The puri dough may be prepared ahead of time, refrigerated for 2-3 days, or frozen for up to a month. If frozen, Before usage, simply thaw and allow it to reach room temperature. Store: Poori keeps well for two to three days at room temperature. Let them cool, then wrap them in aluminum foil or store them in an airtight container.
Tips to Make the Perfect Fluffy Poori Recipe
Different Types Of Puri: Variations
More Indian Breakfast Recipes
Rava Upma Poha Besan Chilla Sabudana Khichdi Puffed Rice Upma Vermicelli Upma Neer Dosa Pongal Vegetable Panniyaram Bread Upma
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