How to Make Pooris (puffed Indian Bread)

 

Thin disks deep-fried crisp, pooris are an epicurean delight. Master the art of making the perfect poori (puffed Indian bread).

What you will need

The size of a poori is smaller than a chapati, so it is simpler to form a symmetrical, even circle out of its dough.

Getting a poori to puff up is easier than getting a chapati to puff up.

You need to be careful of splashing hot oil.

You need to be mindful of the calories.

Whole wheat flour (atta) – 2 cups

Salt – a pinch

Carom seeds (ajwain) – 1 teaspoon (optional)

Water – 3/4 cups or so (to knead)

Oil – 2-inch deep in a kadhai (pan) for frying + a tablespoon for rolling

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