Poori/Puri Recipe | Unleavened Deep-Fried Indian bread | Indian Cuisine | Cooking Addiction

Poori (also spelled Puri) is an unleavened deep-fried bread, originating from the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a savory curry or bhaji, as in Poori bhaji, but may also be eaten with sweet dishes.

Poori is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam. It’s similar to Gnocco fritto fried bread from Modeno, Italy.

Ingredients & Quantity

Wheat Flour – 250 Gms (1 Cup)
Semolina (Rava) – 1 Tsp
clarified butter (Ghee) – 1 Tsp
salt – 1 Tsp
Refined oil for deep frying approx 1 litre
Water as needed approx 1/4 Cup (62.5 ML)

Method,
1) Add flour, semolina, clarified butter and salt to a bowl, mix all of them.
2) pour 1/4 cup and begin to mix.
3) Sprinkle water as needed and make a stiff tight dough, it must be stiff and not soft or too moist, it must not be too dry or crumbly as well. do not rest the dough fore more than 3 to 5 mins, the longer it rests quicker the puffed puri will collapse, they will turn oily after frying.
4) Drizzle 1/2 tsp oil and knead it lightly, just to smoothen the ball, do not knead it a lot otherwise it will turn soft and absorb oil while frying.
5) divide it into 7 portions.
6) Smoothen all the balls by rolling them lightly in between your palm, avoid kneading them, keep them covered in the bowl.
7) Sprinkle very little flour on the rolling area.
8) Place a ball over the flour.
9) Flatten the ball, begin to roll it evenly from the center to a round puri. It should not be too thick or thin. it must be moderately thick which helps the puri to puff.
10) make 5 to 6 puris and set them aside, if you have used flour then dust it off from each of the puris, do not stack them.
11) Heat oil on medium high flame and continue to make rest of the puris.
12) The oil has to be hot enough check by dropping a small portion of dough to the pan. it has to rise immediately without browning, if it browns quickly then reduce the flame slightly and allow the temperature to come down.
13) Drop the puri carefully to the hot oil, do not disturb until it rises half way to the surface.
14) Quickly gently begin to press down with a perforated ladle. this helps the puri to puff well.
15) once puri puffs, flip it carefully fry on the other side as well until golden and crisp.
16) Drain excess oil and remove the puri into a perforated bowl or kitchen tissue.
17) serve puri with potato curry, chutney or kurma.

#Puri #Poori #Recipe #Howtomakeperfectpuri #Homemade #Unleavened #Deepfried #Indianbread #Cookingaddiction #vegetarian #delicious #episode13 #2018 #Shravaanspecial #Goa #India #Foodie #Foodlove #Bonappetite #Breakfast #Localfood #Culinaryart #Foodporn #Foodgasm #Foodnation #Foodisheaven #CookingVideo #Subscribe #Chef #Foodphotography #Merienda #SouthAsia

If your’ll liked this video kindly like my video and subscribe my channel. if your’ll have any questions and suggestions kindly comment below, i would really appreciate, thank you.

For more updates like my facebook page
https://www.facebook.com/ChefLestenGonsalves

Follow me on instagram
https://www.instagram.com/cookingaddictionrecipehub

Follow me on Google plus
https://plus.google.com/101065012934951468173

Subscribe me on youtube
https://www.youtube.com/c/CookingAddiction