You’ve probably heard me mention the “poori” (pronounced poo-ree) in a couple of posts before, like here and here. Both these posts give you ideas of stir fries and curries that you can serve with pooris. They are fairly simple to make. I love these little fellows so much, that I can eat them plain, without anything else to go with it. I don’t make them too often ‘coz they’re deep fried and trust me when I say you may not be able to stop at just a couple. They taste incredible when they are hot. If there are any leftovers, I refrigerate them and the next day I simply warm them on a griddle and they are good to go.

Learn how to make the Puris here –

Pooris


2 cups whole wheat flour
1 tsp Salt, or to taste
Water (approx 1 cup)
Oil, for deep frying

Mix the flour and salt in a large mixing bowl.

Make a well in the centre and adding water a little at a time, knead to form a nice pliable dough. If you need to use more than a cup of water, please do so.

Heat the oil for deep frying over medium heat. To test the oil, drop a tiny pea sized ball of the dough carefully into the oil. It should sizzle and rise to the top fairly quickly. If this happens, your oil is at the right temperature. If it browns straightaway, your oil is too hot. Take it off the heat for a while and then start frying. If it just sinks to the bottom without any sizzle, your oil is not hot enough.

Make small walnut size portions and roll to form a disc. Do not roll out too thin. (According to my mum, they need to be a little on the thicker side to puff up. I simply follow that and get brilliant results each time.)

Deep fry as you’re rolling them out. Don’t stack the raw discs before frying.

When golden brown, drain on absorbent paper.

Serve hot!

This recipe is linked to –
Let’s Do Brunch
Full Plate Thursday
It’s A Keeper Thursday