Poori (Wheat flour)

பூரி (Poori – Wheat flour)

Poori is all time favorite of my son, he likes to have it with kilangu. Hotel style poori kilangu is perfect dinner or breakfast in weekends. Everyone wants poori to be fluffy but most of them didn’t get that. Here I show you the trick to make fluffy poori.

There are three important rules to make it fluffy

1. Oil must be in correct heat, when you drop the dough into the oil it must come up immediately
2. Use enough oil to immerse the dough completely
3. Don’t roll the dough very thin

Ingredients

Wheat flour – 2.5 cups
Oil – 1 tbsp + frying
Salt as needed

Makes 25 medium size poori

Directions

Preparing Dough

Take a big basin then add the flour and salt.
Heat the 1 tbsp oil in a small pan and pour into the flour.
Mix well everything until well mixed.
Warm some water and add to the flour little by little.
Knead the dough for 5 minutes.
Split the dough into 25 equal size balls.
Roll the dough with palm without any crack.
Take a rolling pin and roll the dough balls into thick round shape.

Preparing Poori

Heat oil in a frying pan and add the rolled dough.
Place the frying spoon on the dough and hold it until fluffy.
Flip and wait for the bubbles to stop then take out.
Place the poori in paper towel to drain the oil.
Serve with kilangu or Channa masala.

Notes

You can use the tortilla press or chappathi press but the softness is not guaranteed.
Keep the flame always medium high to get best results.
When kneading the dough, keep it soft then only you will get soft poori.