Poori Recipe / Puri Recipe
Prep time:
Cook time:
Total time:
- Whole wheat flour / gehun ka atta - 2 cups
- Carom seeds / ajwain - ½ tsp
- Turmeric powder / haldi - ¼ tsp
- Salt - ½ tsp or as per taste
- Water - ½ to ⅔ cup (for kneading dough)
- Cooking oil - for deep frying poori
- Take whole wheat flour / gehun ka atta, carom seeds / ajwain, turmeric powder and salt as per taste.
- Mix the ingredients and knead a bit tight dough by adding water in batches.
- Cover the dough and keep it aside for 15 to 20 minutes.
- Make small dough balls for poori. Keep the size of ball smaller than that of roti.
- Apply a drop of oil on both its sides and with a rolling pin, roll it into disc which is neither too thin nor thick.
- In a deep, heavy bottom kadhai, heat oil for deep frying poori. Initially heat oil and then lower flame to medium for frying poori.
- Add one poori at a time and fry till both its side are golden, puffed and fried well.
- Serve hot puffed pooris with potato curry or any veg mix.
Recipe by Indian Cuisine at https://www.indicuisine.com/poori-recipe-how-to-make-crisp-puri-recipe/
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