Step-By-Step Guide To Making The Crispiest Pooris
It is the most commonly made bread in Indian homes during a celebratory occasion. Whether it is being paired with aamras during the mango season or with shrikhand or the classic potato curry, this deep-fried, small puffed up bread can be eaten for breakfast as well as lunch. The poori dough is made with different variations- some are made with plain whole-wheat flour, some with a mix of semolina to add a crunchy texture & some poori recipes contain milk instead of water to make puffed yet soft pooris. One key tip if you’re a beginner at deep-frying pooris, keep in mind, the dough of a poori should always be harder than chapati dough.
And, we have the perfect poori recipe that is not only super crispy yet soft but also one of the yummiest recipes ever!
Ingredients:
2 cups Wheat Flour
1/2 cup Rava
1 tsp Salt
1/2 tsp Sugar
1 tsp Oil
Oil for frying
Step 1: In a bowl, take 2 cups of whole wheat flour.
Step 2: Now add the rave to the wheat flour.
Step 3: Add 1 tsp salt & 1/2 tsp sugar. Although adding sugar is totally optional.
Step 4: At this stage, add 3/4 cup water. Remember, the poor dough has to be tougher than chapati dough. A thicker dough is one of the reasons that will give a fluff in the poori.
Step 5: Knead the dough with minimal water but also keeping in mind that it comes together and is not dry. 
Step 6: Once the dough is kneaded, cover it with a tsp of oil so that it stays moist.
Step 7: Cover the dough with a moist cloth and rest it for 30 minutes before using.
Step 8: Heat 2 cups of oil in a kadhai. Make sure that the oil is really hot.
Step 9: Divide the dough into lemon-sized balls while the oil is heating.
Step 10: Roll out the dough in thick discs, smaller & thicker than chapati/roti.
Step 11: The perfect way for the poor to fluff up is once the poori is slid into the oil from the corner, start pressing one side of the poori with a strainer ladle. Immediately the poori will fluff up.
Voila! There you have the perfect, crispiest and yummiest pooris that go well with numerous curries, chutneys and pickles. Enjoy!
Shreya Jalavadia
Think of her as a delicacy. She could be a red sauce penne pasta or refreshing strawberry smoothie. A little sweet, quite tangy and unapologetic on the palate. Her soul is that of a gastronome, mind of an illustrator and heart of a writer. She uses these ingredients to plate up tasty stories about food at India Food Network as an Associate Editor. Be it her blogs, articles, reviews or food shows; she promises a wholesome affair.
