Rice Flour Poori Recipe – Authentic Indian Fried Bread

Last Updated on 6 months ago by Neha Deshmukh

Rice Flour Poori Recipe – Authentic Indian Fried Bread

Hey everyone! If you’re anything like me, you love a good poori. There’s just something so satisfying about a light, fluffy, and perfectly puffed-up poori, especially when paired with a flavorful curry. I remember the first time I tried making these – it took a few attempts to get the hang of it, but trust me, it’s totally worth the effort! Today, I’m sharing my family’s recipe for Rice Flour Poori, a delightful twist on the classic. It’s a little different, a little special, and absolutely delicious.

Why You’ll Love This Recipe

This isn’t your everyday wheat flour poori. Using rice flour gives these pooris a unique, slightly crispy texture that I absolutely adore. Plus, the blend of spices adds a warmth and complexity that takes them to another level. They’re perfect for a quick weeknight meal, a festive occasion, or just when you’re craving something comforting and flavorful. And honestly, who doesn’t love a good fried treat now and then?

Ingredients

Here’s what you’ll need to make these amazing Rice Flour Pooris:

• 1.5 cups rice flour (about 180g)
• 1.5 cups water (360ml)
• 0.5 teaspoon coriander powder (2.5g)
• 0.5 teaspoon cumin powder (2.5g)
• 0.5 teaspoon fennel powder (2.5g)
• 1 pinch fenugreek powder (about 1g)
• 1 teaspoon oil (5ml)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Rice Flour: This is the star of the show! Make sure you’re using a good quality rice flour for the best texture. I prefer using a finely ground variety.
• Spice Blend: Don’t skip the spices! The combination of coriander, cumin, fennel, and a tiny pinch of fenugreek is what gives these pooris their signature flavor. It’s a blend my grandmother always used, and it’s just magic.
• Fennel Powder: This adds a subtle sweetness and aroma. It’s a key ingredient, so don’t leave it out!
• Oil for Frying: I usually use vegetable oil or sunflower oil for frying. They have a neutral flavor and a high smoke point. You’ll need enough for deep frying – about 2-3 cups.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, mix together the rice flour, coriander powder, cumin powder, fennel powder, fenugreek powder, and salt. Give it a good whisk to make sure everything is evenly distributed.
2. Now, slowly pour in the water while stirring with a spoon. Keep stirring until everything comes together. It will look a bit like a thick batter.
3. Cover the bowl and let it rest for 20-25 minutes. This allows the rice flour to absorb the water and develop a smoother texture. You’ll notice it warms up a bit too.
4. Add the 1 teaspoon of oil to the mixture. Now, get your hands in there and knead everything into a smooth, soft dough. If it’s too sticky, add a little more oil, a drop at a time.
5. Cover the dough again and let it rest for another 25-30 minutes. This is important for getting those perfectly puffed-up pooris!
6. Time to shape the pooris! Divide the dough into small, equal-sized balls. Flatten each ball on a lightly oiled plastic sheet into a round poori shape. Don’t make them too thick or too thin – about 2-3mm is ideal.
7. Heat the oil for frying over medium heat. To test if it’s ready, drop a tiny piece of dough into the oil. If it sizzles and floats to the surface, it’s good to go!
8. Gently slide a shaped poori into the hot oil. Using a slotted spoon, gently press down on the poori to help it puff up. Fry both sides until it’s pale golden brown.
9. Remove the poori from the oil and drain it on paper towels.
10. Repeat with the remaining dough. Serve hot!

Expert Tips

• Water Temperature: Using slightly warm water can help with the dough’s texture.
• Kneading: Don’t be afraid to really knead the dough! It takes a bit of effort, but it’s worth it.
• Oil Temperature: Maintaining the right oil temperature is crucial. If it’s too hot, the pooris will burn. If it’s too cold, they’ll be oily.
• Puffing Up: Gently pressing the poori with a slotted spoon is the key to getting it to puff up.

Variations

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your rice flour is certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: If you like things a little spicier, add a pinch of red chili powder to the dough. For a milder flavor, reduce the amount of cumin powder.
• Regional Variations – Maharashtra Style: My friend, Sunita, from Maharashtra, adds a tiny bit of asafoetida (hing) to the dough for a unique flavor.
• Festival Adaptations – Ganesh Chaturthi: During Ganesh Chaturthi, we often make these pooris a little smaller and serve them with a special modak curry.

Serving Suggestions

These Rice Flour Pooris are incredibly versatile! They’re delicious with:

• Usal (a spicy lentil curry)
• Any flavorful vegetable curry
• Solkadhi (a refreshing coconut and buttermilk drink)
• Just a simple dollop of yogurt!

Storage Instructions

These pooris are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. 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

What type of oil is best for frying poori?

Vegetable oil, sunflower oil, or canola oil are all good choices. They have a neutral flavor and a high smoke point.

Can I make the dough ahead of time?

Yes, you can! You can make the dough up to a day in advance and store it in the refrigerator. Just bring it to room temperature before shaping and frying.

Why are my pooris not puffing up?

There are a few reasons why your pooris might not be puffing up. The oil might not be hot enough, the dough might be too thick, or you might not be pressing them gently enough with the slotted spoon.

What is the purpose of fennel seeds in this recipe?

Fennel seeds add a lovely sweetness and aroma to the pooris. They also aid in digestion!

Can I use a different flour besides rice flour?

While this recipe is specifically for rice flour, you could experiment with other gluten-free flours like sorghum flour or millet flour. However, the texture and flavor will be different.