The Perfectly Puffed Poori / Poori / Puri / Deep Fried Indian Bread ( WITH VIDEO)

Poori's are my absolute favorite..There are days when we make poori's thrice even four times a week.They are my favorite foods on the earth. Since i am in diet, since i have to reduce my waist line,since my wedding is very near, i am pushed to avoid this. I am missing my poori's a lot.. The speciality of poori is it should be puff till you eat this, that why it is called a puuuu----riiii.. But many of us find it really hard to get perfected in that. The poori's will nicely puff up when they are in oil, but once you remove them from the oil, they shrunk like a airless balloon..You don't need that right..So here i am giving you some tips to make the perfect poori, which stays puffed even they are cold..

The key to make a perfect poori is to add some sooji in the dough, but when you add the sooji directly in the flour, it stays grainy and make the poori hard. So soak it first and make it soft before you add it in the flour. I have attached a video of how to fry the poori too, i think it will be helpful for you all. Poori must be accompanied by certain dishes, click this link for those recipes. I hope you will love this and tell me if you tried it..

Ingrediants:

Wheat Flour - 2 cup

Rawa / Sooji / Semolina - 3 tblspn

Salt to taste

Oil- 2 tblspn

Water as needed

Method:

Take sooji in a bowl and pour some water over it. Mix it well and allow it to soak for 10 mins.

Now take wheat flour, salt, oil and the soaked sooji in a bowl and mix with your hands so that everything is evenly mixed.

Slowly add in water and mix well and make into a dough. Knead the dough for 5 mins so that it gets smooth and even.

Apply some drops of oil on the top and cover it with a bowl. Let it rest for 30 mins.

Now take a portion out of the dough and spread it in to a large thin sheet.

Take a sharp edge cutting tool( I used a lid of a steel container) and cut small circles out of it. Do all the dough like this.

Now time to fry. Heat oil for deep frying. When it is hot drop the poori in and press the top so that it puffs up. Cook on both sides till they turn golden.

Drain and serve with korma or potato masala.

Pictorial:

Take all your ingrediants

Soak sooji/rawa in water for 10 mins

Take flour, sooji, oil and salt in a bowl

and mix them well

slowly add in water

and make a dough

Take a portion of the dough

and roll it

cut it into small circles

all done

Now fry them in oil

Press on the top with the spoon

so that it puffs up

drain and serve

All beautifully puffed up poori

Serve

Check out the video for " HOW TO MAKE POORI PUFF LIKE A BALLOON"