Feb 24, 2008

Recipe - Poori

(Fried Indian Flat Bread)


This is normally eaten with curries or spicy pickle. The same dough can be used make plain or spicy parathas too.

Ingredients for the making dough:

For desired results use standard measuring cups:

  • Wheat flour - 1 heaping cup.
  • Water - 1/2 cup (important to know the quantity)
  • Salt - 1 pinch (optional)
  • Ajwain (carom seeds) - 1/4 teaspoon


Take one cup of wheat flour in a mixing bowl. Add ajwain and salt to it. Slowly add water to the flour. It's better not to add all the water into the flour, you may want the dough a little tight (hard) for parathas. Knead it by hand or use any kind of dough mixer/electric appliance. I always do it the old fashioned way by hand, so you can't go wrong! After the dough is kneaded, take a teaspoon of oil in your hand and apply it all over the dough. This way the dough won't stick to the walls of the container the next time you use it, and you can store any leftover dough in any air tight container.

Preparation to roll Poori:

Preheat oil on the stove with medium high temperature. Rolling pin to make/roll Pooris. Oil in a small plate to lightly apply on the dough in the beginning during rolling the poori. Make a small lemon size ball out of the dough.

Slightly flatten the ball sized dough and dip the flatten ball in the oil plate which is placed in the side. Place it on clean surface and slowly roll the dough in a circular motion from the center.

To prevent sticking of the poori dough when rolling, you can continuously rotate the dough on the surface (lift it up and throw it back down just like a Frisbee). Remember not to fling it across the room! Continue rolling. It is important to roll the dough on one side only. Make sure not to apply too much pressure while rolling. Try not to roll the poori not too thin. Soon you will see the small ball of dough expand to 3 inches in diameter (just like a disc).

Method to cook Poori:

Preheat the Oil in a skillet on medium high. Transfer the rolled poori into the pan and wait for 10-15 seconds. You will see poori puffing.

Slowly turn the poori on to the other side and wait for 15 seconds or you notice the poori changing to golden brown. Remove it just before this.

Transfer the Poori on to a paper towel to soak the excess oil.

Poori taste good when served hot.

Preparation time: 10 - 15 minutes

# Servings - 2 - 3

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.