How make perfect round, soft, puffed poori from whole wheat flour during festivals and special occations.
Ingredients
Wheat flour – 2 cups (300 grams)
Salt – ½ tsp or to taste
Ghee – for frying
- Take whole wheat atta and salt in a bowl and mix well.
- Add a teaspoon of oil and mix well with your fingertips, so everything is incorporated well.
- Now add little water at a time and start kneading the dough. ...
- Cover the dough and let it rest for 15 minutes.
also
Poori or puri is a deep fried Indian bread made of Wheat flour. Poori is commonly eaten during breakfast or at snack time or also taken as a light meal. Poori is prepared in India, Pakistan, Bangladesh and Turkey. Poori is frequently prepared in Northern India than Southern India as wheat is the staple in North India region.
Puri is also served during special occasions or during festival or rituals accompanied with vegetable curries. Puri is also served with sheera during poojas or rituals as prasad. The name Puri comes from the sanskrit work purika.
Normally puri is prepared from maida (all purpose flour) instead of atta (wheat flour). In Pakistan and some parts of India like West Bengal, puri is usually made with maida (regular wheat flour) instead of atta. While frying, the bread puffs up. After achieving a golden-brown color it is removed and served hot. The size of puri is smaller than the chapati. Puri can be accompanied with a variety of dishes like aloo korma, channa masala, saag (mixed vegetable curry), halwa and many more.
Puri is also served during special occasions or during festival or rituals accompanied with vegetable curries. Puri is also served with sheera during poojas or rituals as prasad. The name Puri comes from the sanskrit work purika.
Normally puri is prepared from maida (all purpose flour) instead of atta (wheat flour). In Pakistan and some parts of India like West Bengal, puri is usually made with maida (regular wheat flour) instead of atta. While frying, the bread puffs up. After achieving a golden-brown color it is removed and served hot. The size of puri is smaller than the chapati. Puri can be accompanied with a variety of dishes like aloo korma, channa masala, saag (mixed vegetable curry), halwa and many more.
Knead the dough again and divide the dough in equal small round balls. Roll the ball with the roll pin to make a small puri. Deep fry in hot oil and press with a spoon to puff the poori. Remove once it turns golden in color.