Poori–Indian Deep-Fried Bread
Poori–Indian Deep-Fried Bread

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, poori–indian deep-fried bread. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Poori–Indian Deep-Fried Bread is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Poori–Indian Deep-Fried Bread is something which I have loved my whole life. They’re fine and they look wonderful.

Poori is a crispy, golden deep-fried Indian bread that can be served with any dish, whether vegetarian or not, and your favorite pickle. The perfect poori is pale golden in color and puffed up almost like a ball. You can make poori with ingredients easily found in a typical grocery store, and you may already. Poori Recipe, how to make poori/puri with whole wheat flour.

To get started with this particular recipe, we must prepare a few components. You can cook poori–indian deep-fried bread using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Poori–Indian Deep-Fried Bread:
  1. Prepare 100 ml ☆ Whole wheat flour
  2. Take 100 ml ☆ Cake flour
  3. Make ready 1/2 tsp ☆ Salt
  4. Prepare 1 tbsp Vegetable oil
  5. Get 100 ml Water
  6. Take 1 Oil for frying

Poori is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is usually served with a curry or bhaji, as in Poori bhaji. The puri actually originated from parts of South India and slowly found it's way towards North India. Perfect for breakfast. taste amazing when had with some spicy potato masala.

Instructions to make Poori–Indian Deep-Fried Bread:
  1. After combining the ☆ ingredients, mix in the oil, then add the water, a little at a time, kneading as you go. The amount of water needed depends on the humidity and type of flour, so adjust as necessary.
  2. After kneading, set aside for about 30 minutes, then form them into balls about the size of golf balls.
  3. Flatten out into a thin circle. Typically, they are about 15 cm–about the size of your hand with fingers extended.
  4. Heat oil in a pan, then deep fry both sides of each piece, one at a time.
  5. They should puff up like this.
  6. They are done after both sides are fried, and they are nicely browned.
  7. These are called "poori" in Hindi. They are convenient, because, unlike other Indian breads, they can be stored for 2-3 days.

The puri actually originated from parts of South India and slowly found it's way towards North India. Perfect for breakfast. taste amazing when had with some spicy potato masala. The key to make a perfect poori is to add some sooji in the dough, but when you add the sooji directly in the flour, it stays grainy and make the poori hard. Like chapati, puri is made from a simple durum wheat flour dough. But this flatbread incorporates ajwain seeds, which lend a lightly herbal, floral flavor, and is deep-fried in hot oil.

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