RCI-BR.002.0087.001
Poori
Poori is a deep fried version of phulka. This deep-fried bread is round, flat and unleavened. It's made with whole-wheat flour, water and Ghee or other fat-the dough is almost identical to that for Chapati. Poori is very popular Pakistan.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- sifted whole-wheat flour (sift to take out some of the larger bran bits)1 cup
- 1 cup
- ½ teaspoon
- vegetable oil + more for deep-frying2 tablespoons
- ½ cup
Method
1
In a large mixing bowl, combine 2 cups of wheat flour and 1 teaspoon of salt, then gradually add water a little at a time while mixing until a stiff, smooth dough forms.
5 minutes
2
Knead the dough firmly on a lightly floured surface for about 5 minutes until it becomes smooth and pliable, but not sticky.
5 minutes
3
Cover the dough with a damp cloth or plastic wrap and allow it to rest so the gluten relaxes and the dough becomes easier to roll.
15 minutes
4
Divide the rested dough into small equal portions about the size of a golf ball, then roll each portion into a smooth ball between your palms.
3 minutes
5
Using a rolling pin on a lightly oiled surface, roll each dough ball into a thin, even disc approximately 4 to 5 inches in diameter.
5 minutes
6
Heat oil in a deep frying pan or kadai over medium-high heat until it reaches approximately 175°C (350°F), testing readiness by dropping a small piece of dough into the oil — it should rise to the surface quickly.
5 minutes
7
Carefully slide one poori disc into the hot oil and gently press it down with a slotted spoon to encourage puffing, frying for about 30 seconds per side until golden and fully inflated.
2 minutes
8
Remove the fried poori with a slotted spoon and drain on paper towels, then repeat with the remaining discs and serve immediately while hot and puffed.
10 minutes