Rava Poori Recipe – Authentic Indian Fried Bread with Semolina

Last Updated on 2 months by Neha Deshmukh

Rava Poori Recipe – Authentic Indian Fried Bread with Semolina

Hey everyone! If you’re craving a crispy, fluffy, and utterly delicious Indian bread, you have to try Rava Poori. It’s a family favorite in my home, and honestly, nothing beats a warm poori straight from the pan with a side of your favorite curry. I remember the first time I attempted these – a little messy, but so worth it! Let’s get cooking, shall we?

Why You’ll Love This Recipe

Rava Poori is a delightful change from the usual wheat-based pooris. The semolina gives it a lovely texture – slightly grainy, yet incredibly tender when fried. It’s surprisingly easy to make, even for beginners, and comes together pretty quickly. Plus, it’s a fantastic way to use up that packet of rava sitting in your pantry!

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 2 cups rava / semolina
• ½ – ¾ tsp salt (adjust to taste)
• 2 tbsp oil
• Water (for kneading)
• Oil (for frying)

Ingredient Notes

Let’s talk rava! For the best results, I recommend using fine rava (also known as bansi rava). It creates a softer, more pliable dough. Coarse rava can be used, but the pooris might be a little less tender.

Now, about the oil. Traditionally, many families in North India prefer using mustard oil for frying pooris – it gives a lovely, distinct flavor. However, you can absolutely use any neutral-flavored oil like sunflower, vegetable, or canola oil. I often use sunflower oil at home.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large bowl, combine the rava, salt, and oil. Give it a good mix with your hands – you want the rava to be nicely coated with the oil. This is key to a soft poori.
2. Now, gradually add water, a little at a time, and start kneading. You’re looking for a soft, pliable dough. Don’t add all the water at once, you might not need it!
3. Once the dough comes together, let it rest for about 20 minutes. This allows the rava to absorb the water and develop a better texture.
4. After resting, knead the dough again for a couple of minutes until it’s smooth and elastic.
5. Pinch off a small portion of dough – about the size of a golf ball. Grease it lightly with oil and roll it out into a uniform circle, about 3-4 inches in diameter. Don’t worry if it’s not perfect!
6. Heat oil in a pan over medium-high heat. Once hot (test with a tiny piece of dough – it should sizzle and rise quickly), gently slide the rolled poori into the oil.
7. Using a slotted spoon, gently press down on the poori. This helps it puff up. Flip it over and cook the other side until golden brown and crispy.
8. Remove the poori from the oil and drain on paper towels.
9. Repeat with the remaining dough. Serve immediately!

Expert Tips

• Don’t over-knead the dough. Over-kneading can make the pooris tough.
• The oil needs to be hot enough! If the oil isn’t hot enough, the pooris won’t puff up.
• Press gently when frying. A little encouragement helps them puff up beautifully.
• Roll the pooris evenly. Uneven rolling can lead to uneven puffing.

Variations

Let’s get creative!

• Vegan Option: Simply substitute the oil for frying with your favorite plant-based oil.
• Gluten-Free Confirmation: Rava is naturally gluten-free, making this a great option for those with gluten sensitivities. Just double-check the packaging to ensure it hasn’t been processed in a facility that also handles wheat.
• Spice it Up: Add a pinch of chili flakes to the dough for a little kick! My friend, Priya, loves adding a dash of turmeric too for a beautiful golden hue.
• Festival Adaptations: Rava Poori is a popular choice during Diwali and other festive occasions. It’s a delightful addition to any celebratory spread.

Serving Suggestions

Rava Poori is best enjoyed hot, straight from the pan! Here are a few of my favorite pairings:

• Aloo Bhaji: A classic combination!
• Chana Masala: A flavorful chickpea curry.
• Dal Makhani: A creamy and rich lentil dish.
• Yogurt: A simple and refreshing side.

Storage Instructions

Honestly, Rava Poori is best eaten 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 crispness, but you can reheat them in a dry pan or oven to restore some of the texture.

FAQs

Let’s tackle some common questions!

1. What type of rava works best for making poori?

Fine rava (bansi rava) is ideal for soft and tender pooris. Coarse rava can be used, but the texture will be slightly different.

2. How do I know if the dough is kneaded enough?

The dough should be soft, pliable, and smooth. It shouldn’t be sticky, but it shouldn’t be too dry either.

3. Why are my pooris not puffing up?

This is usually due to the oil not being hot enough, or not pressing gently while frying. Make sure the oil is sizzling and give the poori a little encouragement with a slotted spoon.

4. Can I make the dough ahead of time? How should I store it?

Yes, you can! Cover the dough with a damp cloth and store it in the refrigerator for up to 24 hours. Bring it back to room temperature before rolling and frying.

5. What is the best oil to use for frying poori?

Mustard oil is traditional, but any neutral-flavored oil like sunflower, vegetable, or canola oil works well.

6. What side dishes complement rava poori perfectly?

Aloo bhaji, chana masala, dal makhani, and yogurt are all fantastic choices!