How to make indian poori

Pooories are hot favorites all over India . Foreigners are fascinated with this Indian Balloon bread. Even the most renowned western chefs cannot help admiring the way they puff up in oil and hold their shape till it reaches the table. Here are some tips for making perfect poories. The dough for basic pooris is made with whole wheat flour, salt, little oil ( about 2 tsp for 1 cup of flour) and water. Choose a strong flour i.e. Flour milled from hard wheat. Make a firm but pliable dough. If the dough is too soft, the pooris absorb a lot of oil and collapse soon after lifting them out of oil. If the dough is too hard the edges crack while rolling and poories do not puff well . The thickness of rolled out poories should be about 1.5 mm. If they are too thick, on frying the top layer will be very thin and the bottom one too thick and under cooked in the middle. If too thin, they may not puff and if puffed, may not hold the shape long enough Do not allow the rolled out poories to dry. Ideally roll few at a time and fry immediately. Lower the flame while rolling out the next few. If they are to be kept ready to roll, place them between two sheets of paper or covered with a moist cloth . The oil should be hot and lightly smoking but not so hot as to cause blisters on the surface of the poories and give a burnt flavour. If the oil is not enough the poories do not puff up and will absorb more oil. Lower the poori in hot oil, and press gently into the oil with the back of the frying ladle, holding the laddle flat on the poori. When the poori begins to puff, turn it upside down. It will puff like a balloon. Let the under side cook for few seconds. Turn it once more to slightly crisp the top layer . Lift it out of oil, drain and place thin side up. Serve as early as possible.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 tsp oil
• 1 pinch salt
• 20 grams sooji (semolina)
• 100 ml water
• 225 grams wheat flour
• oil for dip fry
• make the dough with flour salt sooji and water and knead to make a tight dough cover with a cloth for 15 min to rest knead the dough again and divide the dough in equal round balls. roll it

1. Balloon bread indian poori
2. for dip fry Tools required for making Indian poori.a wok for deep frying for Pooris and other fried breads only
3. lets begin to make poori. make the dough with flour salt sooji and water and knead to make a tight dough cover with a cloth for 15 min to rest knead the dough again and divide the dough in equal round balls. roll it and fry.

Tips & Warnings

• The thickness of rolled out poories should be about 1.5 mm. If they are too thick, on frying the top layer will be very thin and the bottom one too thick and under cooked in the middle. If too thin, they may not puff and if puffed, may not hold the shape long enough Do not allow the rolled out poories to dry. Ideally roll few at a time and fry immediately. Lower the flame while rolling out the next few. If they are to be kept ready to roll, place them between two sheets of paper or covered with a moist cloth . The oil should be hot and lightly smoking but not so hot as to cause blisters on the surface of the poories and give a burnt flavour. If the oil is not enough the poories do not puff up and will absorb more oil. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
• becarefull about the hot oil.do not burn your ownself.