Authentic Poori Recipe – Wheat Flour & Semolina Fried Bread

Last Updated on 2 months by Neha Deshmukh

Authentic Poori Recipe – Wheat Flour & Semolina Fried Bread

Hey everyone! If you’ve ever craved that light, fluffy, and utterly satisfying Indian fried bread, you’re in the right place. Poori is a staple in many Indian homes, and honestly, nothing beats a warm poori with a side of aloo sabzi (potato curry). I remember the first time I tried making these – it took a few attempts to get the puff right, but trust me, it’s totally achievable! Let’s dive into making these golden beauties together.

Why You’ll Love This Recipe

This poori recipe is all about simplicity and flavour. It uses a combination of wheat flour and semolina, which gives it a lovely texture. It’s surprisingly easy to make, even if you’re new to Indian cooking. Plus, who doesn’t love a little bit of deep-fried goodness now and then?

Ingredients

Here’s what you’ll need to make approximately 8-10 pooris:

• 1 cup wheat flour/atta (about 150g)
• 1 teaspoon sooji/rava/semolina (about 8g)
• To taste salt (around ½ tsp)
• ?? cup water (approximately 120-150ml – start with less and add gradually)
• 2-3 teaspoons oil (about 10-15ml)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Wheat Flour/Atta: Choosing the right type is key. I prefer using a good quality whole wheat flour (atta) – the kind used for making chapati. It gives the pooris a lovely flavour and texture.

Sooji/Rava/Semolina: The role of semolina in poori texture is pretty important. It adds a slight crispness and helps with puffing. Don’t skip it!

Oil: Best oils for deep frying & flavour? I usually use vegetable oil or sunflower oil. They have a neutral flavour and a high smoke point. You could also use groundnut oil for a slightly more traditional flavour.

Water: Temperature & quantity considerations are crucial. Lukewarm water helps in kneading a soft dough. Add it gradually – you want a pliable dough, not a sticky one.

Salt: Enhancing the flavour profile is simple – just add a pinch! It balances the flavours beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Combine wheat flour, semolina, and salt in a large mixing bowl. Give it a good mix.
2. Gradually add water while kneading to form a soft, pliable dough. Don’t rush this step!
3. Incorporate 2-3 teaspoons of oil into the dough and knead until smooth. The oil helps with the texture and makes the pooris softer.
4. Cover the dough and let it rest for 15 minutes to improve elasticity. This is so important – it allows the gluten to relax.
5. Divide the dough into lemon-sized balls and roll into 2mm thick circular discs. Try to keep them as even as possible.
6. Heat oil in a deep pan to medium temperature (170-180°C). A good test is to drop a tiny piece of dough into the oil – it should sizzle and rise to the surface.
7. Gently slide a rolled poori into hot oil and let it rise to the surface.
8. Press edges gently with a slotted spoon to encourage puffing. Don’t be afraid to give it a little nudge!
9. Flip once puffed and fry for 10-15 seconds on the reverse side.
10. Drain fried pooris on paper towels to remove excess oil.
11. Maintain consistent oil temperature between batches for even cooking. This is key to getting consistently puffed pooris.
12. Serve immediately with potato curry or chana masala for best texture. Seriously, don’t let them sit!

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Puff: Oil Temperature & Technique: Oil temperature is everything. Too low, and the pooris will be oily. Too high, and they’ll burn. Medium heat is your friend.

Kneading the Dough: Developing Gluten for Elasticity: Kneading well develops the gluten, which gives the pooris their elasticity and helps them puff up.

Resting the Dough: Importance of Gluten Relaxation: Resting the dough allows the gluten to relax, making it easier to roll and preventing the pooris from becoming tough.

Frying Technique: Preventing Oil Absorption: Don’t overcrowd the pan. Fry the pooris in batches to maintain the oil temperature and prevent them from absorbing too much oil.

Variations

Want to switch things up? Here are a few ideas:

Vegan Poori Adaptation: Simply ensure the oil you use is vegan-friendly. That’s it!

Gluten-Free Poori (Alternative Flour Blend): You can experiment with a gluten-free flour blend, like a mix of rice flour, potato starch, and tapioca starch. It might take a bit of tweaking to get the texture right.

Spice Level: Adding Chili to the Dough: My friend loves adding a pinch of chili powder to the dough for a little kick!

Festival Adaptations: Poori for Special Occasions (Holi, Diwali): Pooris are often made during festivals like Holi and Diwali. They’re a symbol of celebration and joy.

Serving Suggestions

Poori is best served hot, straight from the pan! It pairs perfectly with:

• Aloo Sabzi (Potato Curry)
• Chana Masala (Chickpea Curry)
• Bhaji (Vegetable Curry)
• Raita (Yogurt Dip)

Storage Instructions

Honestly, pooris are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container at room temperature for a day. They will lose some of their puffiness, but you can reheat them briefly in a pan or oven.

FAQs

Let’s answer some common questions:

What type of flour is best for making pooris? Whole wheat flour (atta) is traditionally used and gives the best flavour and texture.

How do I know if the oil is hot enough for frying pooris? Drop a tiny piece of dough into the oil – it should sizzle and rise to the surface immediately.

Why are my pooris not puffing up? This could be due to several reasons: the dough isn’t kneaded enough, the dough hasn’t rested long enough, the oil isn’t hot enough, or you’re overcrowding the pan.

Can I make the dough ahead of time? Yes, you can make the dough a few hours ahead of time. Just cover it and keep it at room temperature.

How can I reduce the oil absorption when frying pooris? Maintain the correct oil temperature and don’t overcrowd the pan. Drain the fried pooris on paper towels.

Enjoy making these delicious pooris! I hope this recipe brings a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!