Poori (Puri) by DK on Dec 24, 2010
OK - I have to confess. I am a pooriholic(!!!!) As long as I can remember, I have been a fanatic in my love for it, so much so that I think I can have poori for a whole week and not be bored with it. Then marriage happened and everything turned upside down. The first year of marriage saw me experimenting with loads of dishes and I was sure not going to miss out on my fav. pooris. I had purchased some whole wheat flour (American brand) and used the same to make mine. Disaster struck. Here I was waiting in anticipation to devour some fluffy pooris (imagine a bad hungry wolf drooling ;)) , day dreaming about me enjoying the ones my mom made and what came out of my oil was something which did not even remotely look or taste like those :(. Instead what came out were papads (or popaddams as the westerners know it). Crunchy and hard....and FLAT!
Of course, I blamed the flour (What did you expect? That I will take the blame?? You WISH!). But the stigma it caused was too much. I did not touch puri after that - to make them or to eat them. Then it took my mom's visit to get my poori mojo back. And when she made them - aaaah, my precious poori was back :). Soft fluffy fried bread that I could eat all on their own without any accompaniment. Bliss.. Although I would have to say that enjoying it with potato masala is like mac and cheese combo. I had to post these after I realized I have some ardent bachelors and beginner cooks giving me readership love (thank you guyz :))
- Cook time:
- Prep time:
- Serves: 2 people
- Yields: Makes 6-8 pooris
Ingredients
- 1 cup wheat flour
- 1/4 tsp salt (or as needed for taste)
- about 1/2 cup water (or as needed to make a pliable dough. Might vary depending on the quality of flour)
Method
1.
Stir the flour and salt in a bowl
2.
Add water little by little to the dough
3.
until it comes together into a pliable dough. I think we would have used around 1 cup of water but it might differ depending on the quality of the flour. So add it little by little while kneading. You can also add 1 tbsp or so of hot oil (that you are heating for deep frying) to the dough. The final consistency should not be too tight (dry) or too soft(wet).
4.
Knead it well until smooth like below. The dough should not be sticky (only v lightly sticky) or feel dry in your hands.
5.
Make small balls out of it. These will depend on how big a fryer you have. We intended to make puri of small-med (probably about 6 inch in diameter).
Tips:
Do not let the dough sit. Usually for roti(s), I insist on letting the dough sit for some time which makes the dough very soft. But for pooris this rule does not apply (at least that's what I learnt from my mom). She insists that letting it sit makes it prone to soaking up lots of oil while frying. Hence use the dough immediately to make the pooris.
6.
Roll it out into small circles with thin-medium thickness. Don't make it too thin else it will come out crispy.
7.
Repeat for all dough. Alternatively heat oil for deep frying.
8.
Do the oil-temperature test to see if it is ready. The oil should be hot but not too hot that it smokes.
Tips: Drop a small piece of dough into the oil. The dough should fry up immediately and come to the surface. You know the oil is not hot enough when the puri does not puff up, is flat and instead is also soaking up oil.
9.
Now drop the poori into the oil.
10.
While the poori is slowly coming to the surface, make sure to keep ladling in the hot oil on the surface.
11.
This helps the poori to puff up.
12.
Turn it so that it gets evenly reddish brown or golden yellow (however you prefer)
13.
Place it on paper towel to drain off any oil. If fried right, it wont retain oil.
Serve it with side dish of your choice. The famous combo is with Potato Masala (a curry made with potatoes) and also Chole (chickpeas curry). I also know many South Indian families who enjoy it with a condiment called as Pudina Thogayal which is a chutney made with mint and tamarind.
Filed Under these categories
- 366 Cuisine
- 291 Dairy Free
- 45 Flatbread
- 33 Gudi Padwa
- 44 How to's
- 180 Indian Recipes
- 705 Kid Friendly
- 336 Main Course
- 13 Roti
- 24 Special Diets
- 27 Street Foods
- 247 Under 15 min
- 6 Under 15 min - How to's
- 73 Under 15 minutes - Main Course
- 499 Vegan Recipes
Ideal Accompaniments
Easy Poori Masala (OPOS) By DK on Jan 31, 2017
10 min OPOS Vegetable Kurma (Hotel Saravana Bhavan Style) By DK on Mar 7, 2017
Easy Rava Kesari (OPOS) By DK on Mar 9, 2018
Related Articles
Related Posts
Easy Poori Masala (OPOS) By DK on Jan 31, 2017
Kuttu Ki Puri (Buckwheat Poori) By DK on Oct 20, 2012
French Bread By DK on Jan 13, 2009
Whole Wheat (Milk) Bread By DK on Jun 23, 2009
Green Chutney / Hari Chutney (Chaat) By DK on Oct 7, 2020
Traditional Apple Strudel By DK on May 27, 2009
Leave a Reply
I love to hear from you! I read each and every comment, and will get
back as soon as I am able to.
5 Member Reviews
By Kevin on Sep 7, 2014
The thing I appreciate the most from this recipe is the tip about not rolling he dough too thin. it was perfect! Thank you!
By milani on Sep 4, 2012
ye![\"smiley\"](\"http://chefinyou.com/wp-includes/Text/ckeditor/plugins/smiley/images/regular_smile.gif\" "\\"smiley\\"")
eeeeeeeeeeees
128 Comments
By Baishali on Sep 12, 2018
I had the same experience as yours while making poori using American brand. However i used indian brand and same thing happens, after frying its like papad. Which brand of atta did you use?
By rati on Oct 3, 2017
@Sonia - Am Mauritian.Pair it with Kheer, theb
Indian sweet dish. It becomes a wonderful dessert.
By Greg on Jul 22, 2017
Also I made them with plain Greek yogurt in the dough... am I thinking of something else? These look and sound exactly like the ones I made but without the yogurt...
Thanks
By Greg on Jul 22, 2017
I have made these years ago and I recall using sesame oil. Is there an cheaper but still as effective oil I can use?
Thanks
By Jurgen on Jul 2, 2017
WOW just what I was searching for. Came here by searching for recipe for poori
By Ritasarani on May 19, 2017
I do not know you, but I love you already!!! This is the first puri recepy that works properly. I used to have a clay oven, but in Europe I work with gas or electricity. Thank you so much
When you write a comment like this, I cannot help but love you back :) --DK
By naadiya mahomed on Jan 7, 2017
I'm from south africa we have to buy pani puri here, ds is the first time I got it right... My baby loves them ,,, thank you so much
By Nalini Moodley on Dec 10, 2016
Thank you so much Tried as you have writted came out wonderful. God bless take care.
By Omar Okeil on Sep 23, 2016
Hi! I didn't know that this bread is Indian! I'm Egyptian, I had it in an Oriental restaurant in Alexandria, and I was blown away! Will definitely try this, thank you so much! ^_^
By Padmini on Aug 30, 2016
Super
By Ishka on Jul 31, 2016
Did you use the same American flour? I've the one you get in Costco
By Bill Fell on Jul 3, 2016
I used the bread as a compliment to a ham hock slow cook with plenty of barley and soaked beans (All with the usual veggies) - perfect. Thanks for the recipe.
That's interesting use of poori. Never heard of this combo before. I am glad to know it worked out great :) --DK
By Sarah on Jan 28, 2016
Thanh you it helped me in my international recipe card
By margarwt on Dec 3, 2015
Hi-is have tried making poor once and it flopped, never tried again.well I'm gonna try ur recipe.will let u know how it turns out.;)
By Bhaviks on Aug 20, 2015
Puri is a heavenly food come straight from gods kitchen
By Lavvy on May 27, 2015
If i use all purpose flour,instead of wheat flour, do I need to add baking powder or should i just follow the rest of your ingredients?
By Holi Festival Food! Puri ( poori) | rosaliecafedeparis's Blog on Mar 6, 2015
[…] http://chefinyou.com/2010/12/poori/ […]
By Annabeth walker on Mar 5, 2015
Thanks!!!! I luv poori very very much...easy to make & yummy!!!
By Indian | Pearltrees on Mar 4, 2015
[…] - expressed via Expin.me. Puri recipe for pani puri, how to make puri for golgappa or pani puri. How to make Puri | Indian Poori Recipe. Paani Puri Vegetarian Recipe | Chaat by Master Chef Sanjeev Kapoor. Puffed puri for Pani puri | […]
By Nisch on Jan 6, 2015
Thanks for a great blog. I have just returned from a holiday to India (from South Africa). Had wonderful poori's at the Oberoi for breakfast every morning. Please clarify whether adding oil is compulsory or optional
Adding oil to the dough you mean? If yes, its optional. --DK
By Rasheeda on Nov 6, 2014
i have not tried your recipe yet, although your tips about not resting dough for puri is interesting . But want to know if you know how to make change which are like puri but crispy yet not too crispy. If you are familiar with that recipe, please post it.
By Pita Bread Perfection | FOXY FRESHFOXY FRESH on Aug 30, 2014
[...] fully puffed, they’re done! If they don’t totally fully puff up like an Indian poori bread, but they puff a bit in places and start to go golden brown in spots, relax, they’re [...]
By Sangeetha on Aug 21, 2014
Thank you so much for your exact recipe for perfect Puris...I loved every recipe that you have posted. Even tried many...everything came out just perfect. But puri was something I never attempted in my life. I did today & it was just perfectly awesome. Thank You for such wonderful work you do. Love love your blog...Keep up the good work.
By Nandakumar on Aug 17, 2014
The problem faced by Mr.Sabeer can be solved in the following manner:
Reduce the quantity of water while making the dough. Add some butter/ghee/coco.nut oil along with the wheat flour. Adding 25% maida will improve the look of poori. While flatting the poori use lavish quantity of dry flour which will prevent poori sticking to the base or to rolling pin
By Abeer on Aug 10, 2014
The problem I always face is that when flating the poori it Sticks with the rolling pin. I have tried the same method but the pori sticks. What could be the reason?
By Nirmala on Jul 29, 2014
Fantastic. Simple to make but tasty. First time i tried but it really happend.
By World Cuisine | Pearltrees on Jun 29, 2014
[...] How to make Puri | Indian Poori Recipe. OK - I have to confess. [...]
By komal on Jun 13, 2014
:-P I try thiis
By Lesh on May 21, 2014
U need to add soji or its not really puri. Just fried roti puffed up
By Mrenje on May 6, 2014
Thanx for the insight
By Poornima Ganjam on May 4, 2014
vry easy and nice to eat
i served it with " aam-ras"
it was awsome....
thank you
By Safia on May 3, 2014
Can i use cake flour and knead with lukewarm water
By mahe on Apr 21, 2014
my baby love it so much.
By mahe on Apr 21, 2014
so easy to prepare &nice to eat my baby love it so much.
By mahe on Apr 21, 2014
so easy to prepare &nice to eat
By Ragini on Apr 18, 2014
Hi,DEAR I would like to know which oil r u using for deep frying? Thanks your all recipes are awesome----Ragini
Sesame oil, Grapeseed Oil, Organic Canola --DK
By Maharashtra Puri Bhaji Thali | My Kitchen Trials on Apr 15, 2014
[...] Puri : Deep fried whole wheat bread [...]
By Haryana – Puri Halwa Chole | My Kitchen Trials on Apr 8, 2014
[...] Puri: Deep fried whole wheat bread. [...]
By What time is it? Puri Time! | Exploring Exotic Ethnic Foods on Feb 23, 2014
[...] simple recipe with specific instructions can be found here. Share this:TwitterFacebookGoogleLike this:Like [...]
By The Essential Guide to Maharashtrian Weddings: Food and Drink - TheBigFatIndianWedding.com on Feb 20, 2014
[...] rotis that are a treat in Maharashtrian households - especially around Ganpati.Photo courtesy of chefinyou.com.Masala rice and jeera rice are popular twists on plain white rice - they come pre-seasoned. Varan [...]
By no fear on Jan 30, 2014
This puris look super yummi,I'm going to give it a try. Wish me luck... :wink:
By Nish on Jan 18, 2014
Tried it. God's grace, came out well. Added a bit of suji as well. God bless you.
By V on Dec 25, 2013
I tried them yesterday, and while some of them puffed, the others did not. Any thoughts on why it might not puff? Thanks!
By maryam on Dec 16, 2013
I really loved the pooris....made them for the first time and they were so good and light...thanx for shring your recipe :)
By sonia on Oct 25, 2013
Looks easy to make? May I ask what do we pair it with? Is there perhaps a sweet version, like as dessert?
You can pair with channa masala, potato masala which are classic combos. Aloo choley is another wonderful combo with puri along with halwa --DK
By Ozzie on Oct 23, 2013
Awesome!!!! I'll be making these this week. Thanks!
By Farzana on Oct 8, 2013
These are the most beautiful puri's I have ever seen. I wish I could have them right now with my coffee ! I plan on making this soon ! Thanks for sharing
By Nandakumar on Oct 7, 2013
Addition of 25% maida floor and a bit of baking soda will make poori better in taste as well as look
By Jiji K Abraham on Oct 1, 2013
Thank you so much for the recepie.Really i enjoyed your narration. :roll:
By Amy on Sep 19, 2013
Ohmygoodness! I've just got back from a holiday in India... and i've been craving puri (not something i'm going to find in this part of Korea...)
By Rene on Sep 17, 2013
Do you mix with hot or cold water very important no mention though very frustrating when not specified.
By Sasidhar S on Sep 13, 2013
Very Nice post...I too big fan of pooris.
By Manu on Sep 8, 2013
Hi
Tomorrow is Ganesh Puja,
and I want to make Puri,
I will surely try this
thanks for such a nice post :lol:
Manu
http://www.kidsmitra.com
By reshmi rahaman on Aug 23, 2013
:wink: :twisted: 8-O :lol: :evil: lovely! please give me one to eat.
By JP on Aug 16, 2013
:-? i think is better if suji flour only, a tiny bit sugar, tiny bit salt, let rest, roll out thin to medium thick, then deep fry. but everyone likes them differently, my husband loves them traditionally made. ;)
By Dr.George on Aug 15, 2013
Very impressive narration.I cant wait to do it today itself !
By Sharmila on Jul 30, 2013
Thats the simplest way to make puris. For making the puri soft add a big spoon of suji and half tea spoon of sugar to the flour and than knead. :lol:
By shobha on Jul 21, 2013
I Miss U Very Much
By kaushika bhowmick on Jul 13, 2013
its yummmmmmmmmyyyyyy!!!!!!!!!!!!
Magar sumthng missin h.............
By Manudevi’s Delhi Breakfast on Jul 12, 2013
[...] A bread made of wheat flour and stuffed with ground white lentil. These are heavier than the regular puris (good recipe for the traditionals here). [...]
By Little Cooking Tips on Jul 9, 2013
These look so yummy! Can we have them like Greek pancakes, with honey and cinnamon?
Thanx for sharing!
By clara on Jul 8, 2013
can i use cake flour
By surenthar on Jun 26, 2013
:lol: :wink: :-D :-P deliciouces fun
By Jeten on Jun 16, 2013
Do u use semolina for making Poitier dough
By Aarthy on Jun 15, 2013
I hate wasting oil. What do u do with the remaining oil
By Suriati on Jun 8, 2013
Well done- good recipe! Tried it n a hit amongst my son n my mum!
Thanks for sharing
By magna on May 21, 2013
:-P :-P :-P :-P :-P
By Cathy on May 11, 2013
Over here in Belgium, I love to make Indian food. Bombay potatoes, chapati, paratha and now these wonderful poori's. They are awesome! I used atta flour. The first one didn't puff. I assume my oil wasn't hot enough. I use a deepfat fryer. Thank you for sharing!
By Lena on Apr 29, 2013
Hello - I tried your recipe for puri last night.. I used atta flour and followed your recipe. The flour mix was good but I think my oil was not hot enough as the puris soaked up some oil. It was definitely a good try for my first time and I intend to try again soon!
By Alex on Apr 5, 2013
Thank you so much. I followed your easy instructions and get good results every time. The poori is not at all greasy and at my last dinner party the guests were eating them on their own long after all the curry had gone. I have now made them every week for the last six weeks :lol:
Pooris do taste awesome on their own too, isnt it? :) I used to just eat them right out of the fryer..:) I am glad to hear your feedback. Thank you :) --DK
By Fran on Mar 17, 2013
These were delicious. I won't cook them very often as they are deep fried, but I love them.
By Madiha on Mar 9, 2013
Want to try ..,.but confused
By Samir on Feb 19, 2013
Jeez .. your pictures of poori are finger lickingly good!
By Jaya on Feb 19, 2013
I just tried it and it was horrible. am nt really good at cooking and i had my maid help me. the dough was hyper sticky so i added more flour. when my maid fried it it was hard and didnt puff at all. so depressing, i threw everything. am soooo dumb!! :cry:
By Project Poori « Chutney Challenged on Feb 12, 2013
[...] I found this recipe: http://chefinyou.com/2010/12/poori/ [...]
By Ngawang on Feb 10, 2013
This is a great recipe. At first, I tried making it with the wheat flour, but it didnt puff at all. So i tried the self-rising white flour, and every one of them came out so perfectly. I was impressed! I love indian food!!!
By Fiona on Jan 27, 2013
Just wanted to say thanks for the reciepy. I used to live in India and never bothered to learn it because, well, I thought I probably couldn't get the atta flour back home anyway. By the way, I believe that popaddam is the southern probably Tamil word for it, but they did tend to tell me words in English even though I was asking for it in Tamil or Hindi or whatnot.
By Saima on Dec 25, 2012
Can I use simple flour ? Just buy from Ireland local shop will the result same?
By Pooriqueen on Dec 3, 2012
At tanaaz, since i was 4 minutes old. Mom started teaching me the second i started coming out
By Pooriqueen on Dec 3, 2012
To tanaaz: since i was 4 minutes old, mom taught me the second i started coming out
By ganesha on Nov 25, 2012
How deep should the oil be? I don't want to waste oil but want to make sure it's deep enough. Should the heat be more high-medium (close to smoking) or low-medium? Thanks!
How much oil varies depending on the size of your deep fryer. But generally you would need enough oil to let the poori be completly submerged without really touching the bottom for too long. Also make sure you leave some space on top of the wok/deep fryer, so that the poori can rise on top. You don't want an oil spill over either. --DK
By Naficia on Nov 23, 2012
I'm so greatful for this recipe , my grandfather used to make these for us as kids and its been 14 years since I've had them but the taste remains in my mouth . I love puris !!
By Mona on Nov 13, 2012
I also had poori disaster - tried it few times and never came out good. Of course, I blame it on my whole wheat flour. I am going to try it today for Diwali and see if it comes out ok. Thanks for posting the step by step recipe.
By Alice Kumar on Nov 12, 2012
Tried it and for the first time my puris just beautiful soft and fluffy. Thank you so much . I am making more today for Dewali. Happy Dewali to all
By Bibilu on Nov 10, 2012
I could easily relate my same ordeal with you during first attempt. Tried exactly as per your instructions and all my poori's came out fully puffed. Thanks a bunch to you and mom. Cheers :-)
By Neelam on Sep 5, 2012
Hi! Thanks so much for posting this. I followed the recipe exactly and all my poori's puffed up. I was so excited. They turned out perfect. Thanks
By Amana on Aug 31, 2012
I had so much fun it was so simple before i had so many problems but not anymore! :-D
By faika on Aug 9, 2012
:-? wish me luck gna try it for the first time!
By Piyush on Jul 22, 2012
Thanks a ton mate... Couldn't believe I did it one go. My mom would have been proud of me :lol:
By najma on Jul 11, 2012
can u use whole wheat flour?
I have used the same in the recipe --DK
By Shantu on Jun 18, 2012
My mom adds a couple of teaspoons of oil as well. Makes the dough more pliable and the edges don't crack. When rolling them out they should be no more than 1/8 inch thick. There are tricks to frying them so they puff every time. Use a slotted spoon to gently press the puris to keep it submerged in the oil until you feel the puris starting to puff and pushing back on the spoon. As soon as you feel this take the spoon away and let the puffing occur. Also taking the spoon and slowly slashing the oil over the parts that haven't puffed yet helps to get a full puff. Lastly, you will have to adjust the oil temp-- it has to be hot enough to puff the puris but not so hot that is causes over-browning too quickly.
By mackenzie on May 29, 2012
Awesome, I haven't been able to fry a puri properly in two years. After rolling out six, on my final fry I got it to go perfectly. I always thought you were supposed to keep it under the oil at all times, but turns out it works if you just leave it be.
By Tanaaz on May 27, 2012
It is a great recipe :) :mrgreen: . But I knew this way before u did. My mother taught me at the age of 5. And mine have always come out fluffy no matter what but the first one wasn't much fluffy. But it has become way better :) :!: I would wanna know, when did you start making these fluffy golden brown coloured puri's and tell truthfully?!!!!
By Hasan on May 23, 2012
I'm living in London, but I actually belong to Lahore,Pakistan. Throughout my life I have been a fanatic of halwa puri with chickpeas. I have tasted this in every nook and corner of Lahore. Lemme tell u the restaurants tourists or visitors goto r not the best ones. Nyways I've tried some places in London, there r two major faults..first, the puri's r like fried pappadoms, they lack softness entirely. Second, chickpeas used here r the large ones, whereas small chickpeas which r entirely different ones, r never used here.
By James on May 12, 2012
Im an English guy who recently came back from 6 months in south India. England has tons and tons of Indian restaurants but I have never seen Puri in any of em so was very keen to try it when in India. I absolutely loved it with a small bowl of chick pea curry to dip em into. Anyway I stumbled across your recipe and your Puri looks great. I can't wait to try this recipe in a few days time
By roopa on Apr 28, 2012
:lol: easy recipe thanxxxxxxxxxxxx :)
By Gul Moorjani on Mar 28, 2012
:roll: I used 4 tablespoons of GOLDEN TEMPLE Atta Flour instead and make 6 Pooris. Pooris came out great!!! :roll:
BTW, You can read my "COOKING FROM THE HEART" cook book by visiting Florida Heart Research Institute: (http://www.floridaheart.org/cookbook/index.html).
All the best.
Gul
By food | Pearltrees on Mar 24, 2012
[...] Repeat for all dough. Alternatively heat oil for deep frying. 8 7 Do the oil-temperature test to see if it is ready. How to make Puri | Indian Poori Recipe | Chef In You [...]
By iqs on Feb 22, 2012
i like puri so thanxxxx :lol:
By iqs on Feb 22, 2012
thanxxxxxx :-|
By Poori (Puri) Recipe | BuddyGo - Kitchen on Feb 8, 2012
[...] Source: http://chefinyou.com/2010/12/poori/ VN:F [1.9.13_1145]please wait...Rating: 0.0/10 (0 votes cast) Filed under: Vegetarian [...]
By Cheryl on Feb 3, 2012
Have you ever made halwa poori? I am making it for my half-Pakistani boyfriend's boyfriend and haven't a clue where to start! Yours look amazing!
You can use this Halwa recipe:http://chefinyou.com/2011/01/sooji-suji-halwa/ and this channa recipe: http://chefinyou.com/2008/11/punjabi-choley-or-channa-masala/ along with the pooris :)
By malu on Jan 6, 2012
THE PURI WAS AWESOOME! :-D
By shimz on Jul 19, 2011
I made some Pooris, But they were not fluffy as yours.. can u pls reply me y is that..
By Sarah on Jul 19, 2011
I have had terrible experiences with puris in the past. Last week I told my husband about masala potato and puri and ended up serving him hard flat fried breads.
I tried your recipe today and it worked perfectly! I have fluffy puffed little golden puris and it's all thanks to you. :-D
By Deepa on Jul 5, 2011
Hey! I made some Pooris! But unfortunately they were not as good looking and fluffy as yours..I will try it one more time :)
By Ranjeeta on Jun 30, 2011
HI
can you please tell me if you use warm water to knead the dough.
Awaiting your reply
Many Thanks
No Ranjeeta. I did not. I just used room temperature water --DK
By Naveen on May 28, 2011
Gona try it rite nw :-) yummy pics, makin me salivate :p
By Poori (Puri) | Recipe Hound on Apr 9, 2011
[...] More… Posted in Uncategorized Tags: Baked Masala Vadai Masala Vadai Wheat Diamond Biscuit Sabudana Vadai Sago Fritters Vegetable Manchurian « 82 Queen Restaurant – Charleston SC You can leave a response, or trackback from your own site. [...]
By Vidya on Feb 12, 2011
Love the fluffy pooris! and your website overall is yummy. I am going to follow these tips for pooris. Thank you.
By chitra on Dec 31, 2010
wow, fluffy pooris make me drool :wink:
By PJ on Dec 29, 2010
Lil Angel loves these fluffy pooris and we are sitting here and drooling at them :D.I too had bitter experiences with wheat flour pooris turning into pappads and then after experimenting with the various brands have settled for one which gives the fluffiest poori and softest chapathi..Awesome and tempting clicks...
Wishing you a very happy new year and hugs to your cute lil one :)
By Hari Chandana on Dec 28, 2010
Mmmm.. Delicious poori.. looks so so so tempting.. nice job !!
Indian Cuisine
By Shoba on Dec 27, 2010
Which brand of chapathi flour do you use?
I have used both Pillsburry and Golden Temple. I prefer the latter
By Zinni on Dec 27, 2010
Thanks Usha for the tip.Will try that out the next time,I make puri's.I do add a little gram flour and curd when I make theplas!!!!
By Usha on Dec 26, 2010
nice puris...a small tip from my mom..we add little rava(suji) and little curd to the dough.this helps puris absorb less oil.hope this helps
By sayantani on Dec 26, 2010
same here...am a true poori lover but seldom make them. perfect poories you have made here.
Merry Christmas.
By Apu on Dec 25, 2010
Wonderful looking puris!!
By Priya on Dec 25, 2010
Fluffy pooris tempts me a lot..
By Reva on Dec 25, 2010
My favourite dish...and it looks perfect...wonderful.
By Ranjana on Dec 25, 2010
I too love poories! We make undhiyo and jalebi along with poori...Bliss! I add half tsp of sugar to the dough...it gives colour as wells as the crisp and the strength for the fragile layer.
By Sanjeeta kk on Dec 25, 2010
Love those plump and tempting pooris. Happy holidays and festive greetings from another Pooriholic.
By Gayu on Dec 24, 2010
I have tried poori's with the same American Brand of Wheat flour and it did turn out to be Papad's :wink: I am yet to try it with regular atta and hopefully mine will come out as good as your's..Lovely DK!!
By satya on Dec 24, 2010
I learned it from my mom so carefully that I dint want to miss a chance of making them perfect... I love them and my kids too fortunately.. my husband hates them as they are deep fried stuff and he is against to any such items.. I am drooling here and I am going to make them for my lunch today.. I am sure my kids will be most happy to have them.. hehe
By Divya on Dec 24, 2010
Can I say same pinch?Coz blame the flour is what I did too when I didn't get it right the first few times.I thought puffed up pooris had eluded me forever!!Now I can safely say I have come out of that stage and can make fluffy pooris,but alas,the word diet and calorie-laden has entered our dictionaries..sigh,why does life has to be so hard????????
Love your pooris,have never seen any pics with fluffed up pooris,how could you resist without eating it???
By Kavey on Dec 24, 2010
I love pooris so much I think it's a little bit wrong! I love them with Indian food of course (lamb saag and keema curry and egg curry particularly) but oh my god they are good with scrambled egg with onions, for breakfast. Childhood heaven and still now as well!
By Tweets that mention Poori (Puri) | Chef In You -- Topsy.com on Dec 24, 2010
[...] This post was mentioned on Twitter by D_K, D_K. D_K said: Poori (Puri) http://goo.gl/fb/Rk28s [...]
By Mike's Cake Baking Blog on May 21, 2020
Thank you so much :) --DK