Poori

November 14, 2013

Poori are small, deep-fried flatbreads from northern India. They roll out thin as a pancake and when they hit the hot oil they puff up into round pillows within seconds. The crisp shell and hollow interior make them well suited for dipping into dal or a potato curry.

The dough is simple: wholemeal flour, salt, water, and a little fat. The fat makes the dough easy to roll out and gives the breads a rounder flavour. Many recipes use half plain white flour to make the crust a little lighter and more brittle, but all-wholemeal poori are just as good.

The key is that poori must be eaten fresh. They collapse after a couple of minutes and turn chewy if left to sit. Fry them just before serving, ideally while the rest of the meal is already on the table.

Ingredients

Makes 16 breads

250 g wholemeal flour (or half wholemeal and half plain flour)
½ tsp salt
150 ml water
2 tsp ghee, melted (or vegetable oil)
oil, for deep-frying

Directions

Mix the wholemeal flour and salt in a bowl. If using half plain white flour, sift it in now.

Make a well in the centre and gradually stir in the water until the flour comes together into a dough.

Add the ghee or oil and knead for about 10 minutes until smooth and elastic. Cover and leave to rest for 30 minutes at room temperature.

Divide the dough into 16 equal pieces. Rub your hands with a little oil and roll each piece into a ball.

Dust the work surface lightly with flour and roll each ball out into a thin, round disc about 12 cm in diameter. Keep the rolled breads separate so they do not stick together.

Heat plenty of oil in a wok or pot to 355°F (180°C). There should be enough oil for the breads to float freely.

Lower one bread into the oil at a time. Press it gently with a slotted spoon so it puffs up into a ball.

Turn the bread once when the underside is deep golden. It takes only a few seconds per side.

Lift the bread out and drain on kitchen paper. Fry the rest the same way.

Serve immediately while still crisp.

Notes

If the breads are rolled too thick they will not puff up properly. Aim for a thickness of about 2 mm.

The oil must be hot enough. Test with a small piece of dough — it should rise to the surface and start to bubble immediately.

Poori do not wait well. Serve them as soon as they are done. Leftover breads can be briefly reheated in the oven, but they will never be quite as crisp again.

Active time: 30 minutes plus 30 minutes resting. Frying time: 20–30 minutes.