Poori
Small atta breads that puff up like balloons in hot oil: the Sunday breakfast and festival bread, eaten with aloo sabzi, chole or kaddu, and with halwa and kala chana for Ashtami kanya puja. A little sooji keeps them crisp; masala puri has ajwain and chilli in the dough, Delhi's bedmi puri is stuffed with urad dal, and on fasts they are made with kuttu atta. Jain homes make them just like this.
- 55 minTime
- 34 minHands-on
- 4Portions
- 8 gprotein per portion
- 450kcal per portion
Ingredients for 4 portions
- 300 gAtta
- 2 tbspSooji (rava)
- to tasteSalt
- 1 tbspRefined oil, for the dough
- ≈ 150 mlWater
- 5 tbspRefined oil, for deep-frying (what the pooris soak up)
Method
- Mix the atta, sooji, a pinch of salt and the oil for the dough. Add the water a little at a time and knead into a stiff, smooth dough. Cover.
- Let the dough rest for 20 minutes.
- Divide the dough into 16 balls and roll them into even 10 cm rounds. Try not to dust them with flour, so the oil stays clean.
- Heat plenty of oil in a kadai until a pinch of dough rises at once. Slide in one poori at a time and press it gently with a slotted spoon until it puffs up, then flip and fry until light golden on both sides. Drain on kitchen paper and serve hot.
