Poori is among the easiest of indian flatbreads I know of. Puffed and crisp, poori is a delicious deep fried bread to accompany potato curry, spicy chana masala or sweet stuff like kheer. We  have been eating a lot of the kheer-poori combination this weekend when we made the trip to Ganga Talao to bring back holy water on the occasion of Maha Shivaratree. The festival is observed in the honor of Lord Shiva and is celebrated with continuous prayers and mantras all night long. Take a look at the photos on CarrotMadMan6 and Yadhav’s Nest to have an idea how the Great Night of Shiva is celebrated over here.

Coming back to today’s recipe, the making poori is way easier than making farataBeing smaller, poori will nearly always assume a symmetrical circular shape, plus it does not take as much effort to get it to puff up. This makes it popular in events where a large number of people have to be fed, especially during weddings and religious festivals. Lately I heard that some health conscious socio-cultural groups are planning to replace the oil soaked pooris with healthier options like chapathi as from this year. So do mind the calories! 

POORI

 

Ingredients:

500 g all purpose flour or atta

50 g vegetable oil

250 ml warm water

1/4 tsp table salt

Vegetable oil, for frying

 

Method:

  • Sift flour and salt over a large, flat work surface. Add oil, then add water, one tbs at a time, to form a firm dough.
  • The dough should be less soft than that for farata. Do not let the dough rest. Roll it out and fry immediately.

  • Knead for a couple of minutes till smooth. Heat about 1 1/2 cups oil in a deep frying pan.
  • Roll dough into a long fat sausage and cut into 2 inch pieces. Shape them into rough spheres and dab with some oil.

  • With a rolling pin, roll out each piece of dough into a 3 inch circle on a lightly oiled surface.
  • Slide each poori gently along the edge of the frying pan into the hot oil to prevent splashing.

  • The oil needs to be hot else the poori will not puff. If it browns in less than 60 seconds, then the oil is too hot.
  • When the poori rises to the top, gently press it down with a slotted spoon and wait for it to puff up again.

 

  • Flip once it is golden brown. As you wait for it to cook on the other side, roll out the next poori.
  • Remove with a slotted spoon and drain well on absorbent paper and serve hot with kheer.

Kheer-Poori to keep you going till you reach the Sacred Lake!
 
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