Plain Poori

By: Lata Anand of Santa Clara, US

Basic recipe for poori

Filed in Roti, Paratha, Breads

Serves 4 people

Other 62 recipes by Lata Anand »

This is one of the recipes amongst many basic recipes for beginners on this site.

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Ingredients

2 cups Flour (Whole wheat)
Vegetable Oil for frying

Directions

Add water in flour to make a little hard dough by kneading it well and leave it for 20 minutes(optional).
Divide into small lemon size balls.
Shape them and roll it into thin disc (with help of oil or flour).
Heat oil in a Kadhai . Deep-fry the pooris in hot oil for both side and make it puffed and golden in colour.

serve hot with any kind of vegetable.

Latest Comments

By mamta on 2/7/2010 12:21:00 PM

add a spoon of semolina{sooji} this will make the pooris non oily and crispy too

By Divya on 8/22/2009 3:01:00 AM

Dear Lata, I add abt. 2tb.sp. oil and 1/4 t.sp. salt in atta and give good massage.Let it rest for 15 min.and then make puries and fry it on high so that it will not become oily.Try it.

By Nadia on 11/13/2007 3:02:00 AM

I add one cup of fresh yougurt. It makes the poori soft.

By Karanbir on 10/13/2007 6:19:00 PM

It will be really helpful if you can also mention how (low, medium or high flame) & for how long the oil for pooris is to be heated (i.e low, medium or high flame) & also while cooking them on what flame should the gas be.

By Anagha on 8/26/2006 11:59:00 AM

Try to make the dough hard because if the dough is hard you wont need to dap dry flour while rolling this willl ultimately not turn your frying oil black. Hence you can use it again, which will be as pure as your clea oil