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Poori (Indian/Pakistani Fried Bread)

Serves 6 to 8

I don’t think I know anyone who does not like poori. It is a fluffy ball of goodness filled with air, crispy on the outside and soft on the inside. I bet you cannot have just one or two or maybe even three. Most adults will eat at least 4 and still want more!! Pooris taste best when they are fried and served immediately. When preparing these for my family, I set the table with the dishes that I am going to serve with the pooris and have everyone sit down while I fry them. If you are going to be making a big batch of these, then you need an assistant to help you. One person can roll them, and the other can fry them.  They can also be rolled/flattened using a tortilla maker, cooled, wrapped in foil and frozen to be fried another day. That way you can defrost them and fry them when you are ready to eat. The secret ingredient in this recipe is the semolina. It is used in the dough to prevent the pooris from absorbing a lot of oil. Try this recipe out and let us know how you like it!

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What you need:

3 cups all purpose flour
Salt to taste
4 tbsp Canola oil
2 tbsp semolina
Water for kneading
Large wok with lots of oil for deep frying

How To:

  1. In a large bowl mix all purpose flour, salt, canola oil and semolina.
  2. Add enough water to form a nice smooth dough.
  3. Oil your hands and form the dough into a ball.
  4. Cover the ball and set aside for half an hour in the refrigerator.
  5. Take the dough out and form small balls (makes around 18-20 depending on the size).
  6. Using a rolling pin and some flour, form round pooris. They should be slightly on the thick side. If you roll them out too thin, then they will become too hard after frying.
  7. Heat up the oil and test it with a tiny ball of dough. If it comes right up, then the oil is ready for frying.
  8. Using a slotted spoon, fry one poori at a time.  Using one hand, place the poori in the hot oil and use the slotted spoon to press on it gently so that it puffs up. 
  9. Turn the poori over so that the other side can cook too.
  10. Once it’s golden brown, it can be drained and taken out on a platter lined with paper towel.
  11. Serve immediately while they are hot!


ENJOY

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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