This lightly crisp yet soft, chewy and Indian puffed bread, Poori, also known as Puri is great to mop up any curry of your choice. Potato bhaji and aamras (mango pulp) are amongst the popular choices to pair these pooris with.
WHAT IS PURI | POORI?
Poori is a whole wheat, unleavened, crispy, yet soft & puffy, deep-fried Indian bread. This Indian poori is paired with so many classic dishes like poori bhaji (poori served with aloo sabzi, also known as aloo puri). Other popular combinations are chana poori, dal puri, halwa poori, or it is simply enjoyed with some shrikhand or aamras.
My son loves this crispy Indian bread, and can easily gobble up a number of them. I don’t know any kid or adult for that matter who doesn’t like crispy poori ! As a kid, I did enjoy having them with potato sabzi. It is an absolutely heavenly combination.
If you follow my blog, you know I don’t share a lot of deep-fried foods, that’s simply coz we don’t eat much of it at home. So even though my son enjoys pooris, I restrict it to just once a month or twice maybe. Thankfully, he isn’t very demanding that way.
PURI INGREDIENTS
Basically, you need only wheat flour, salt, water, and oil to make pooris. That’s all! Semolina is added for extra crispiness and it also helps the puri to stay puffed for a longer time.
HOW TO PREPARE POORI?
Making perfectly puffed poori bread is an art and definitely comes along with practice. Watching a poori puffing up is a sheer delight.
Pooris are made with atta i.e. whole wheat flour. Besides atta, you will require some salt and oil. Making puri dough is quite easy. But you need to remember that the dough has to be stiff, if the dough is too soft, it won’t puff up well or may not puff at all. Below are the detailed stepwise instructions to make the perfect wheat puri recipe .
HAVE YOU EVER WONDERED WHY DO POORIS SWELL UP?
It is simple science. The dough to make this Indian bread has water. So when the rolled out dough hits the hot oil, the water is converted into steam, which tries to escape and this helps the upper layer of the dough to rise, making the poori puff. That is why it so important to roll out the dough evenly, or else they won’t puff up uniformly.
Now that I answered that, I’m sure you also have this question? W hy do puris float on the oil while frying? Again it’s simple science, o nce the pooris puff, they basically have air in them, and since air is lighter than oil, the puffed pooris will float 🙂
HOW TO MAKE GOOD PURI? HERE ARE SOME TIPS TO MAKE SOFT AND PUFFY POORI, THAT I’VE LEARNT FROM MY MUM-IN-LAW
- The puri dough should not be too soft, it should be smooth and stiff.
- Do not use excess flour to dust the board and rolling pin while rolling out the dough, all the excess flour on the rolled pooris will leave a burnt flour residue in the wok/kadai. Grease the board and rolling pin with some oil instead, to facilitate smooth rolling.
- Remember to cover the rest of the dough balls with a damp kitchen napkin or else they will dry out.
- Pooris have to be rolled out evenly, or else they will not puff up.
- If you are wondering how to make puris less oily , then pay close attention to the temperature of the oil. The temperature of the oil is important to fry the pooris. If it is not hot enough, the poori will absorb a lot of oil, if it’s too hot, it will brown quickly and will not cook from within. To test drop a small piece of dough, it should sizzle up quickly. If you have a thermometer, you can use that to check the temperature of the oil. It should be heated up to 375 degrees F.
- Press the back of a ladle against the poori as soon as it begins floating on the surface of the oil, this helps in puffing it up.
Ideally, the dough is divided into several balls, and each is rolled out. I take the shorter way out and roll out a big circle then use a round cutter and cut smaller circles. It just saves a lot of time, especially these days when I can barely work at leisure in the kitchen.
POORI VARIETIES | DIFFERENT TYPES OF POORI RECIPE
You can also make them with maida (all purpose flour). The pooris made from maida as called luchis, which are a Bengali version of pooris. Luchis are generally served with Bengali style dum aloo .
Some pooris are also stuffed with sheera/suji halwa and deep-fried, a specialty of Andhra Pradesh. They are known as sojjappam.
You can also make another interesting variation of pooris known as masala poori, by adding spices like turmeric, coriander powder, cumin powder, red chilli powder, dried fenugreek leaves, and a pinch of asafoetida to this dough.
The other types of poori that I prepare are spinach, beetroot, and carrot pooris. Make a puree of the vegetables, and add it to the flour to knead the dough.
To make my son’s plate interesting, I use different shaped cookie cutters for the pooris, these bite-sized pooris look cute and are a fun meal indeed for the little ones! It makes it even more appealing to them.
TO SUM IT ALL UP, REMEMBER THE KEYS TO MAKE A FLAKY, PUFFY, CRISPY, AND SOFT PURI-
- The right consistency of the dough
- Pooris have to be rolled out evenly
- The right temperature of the oil
LOVED THIS EASY, SOFT PURI RECIPE? THEN DO CHECK OUT THESE INDIAN FLATBREADS THAT I HAVE SHARED EARLIER
- Stovetop plain kulcha and garlic kulcha
- Aloo paratha
- Paneer paratha
STEP BY STEP INSTRUCTIONS TO MAKE CRISPY, SOFT, AND PUFFY POORI AT HOME.
HOW TO MAKE POORI DOUGH
1.In a large mixing bowl, add whole wheat flour, salt. Add oil and mix well to incorporate the oil into the flour. Then add water, little at a time, and knead to make a stiff dough. Cover with a clean napkin and set aside to rest for 10-15 minutes.
2.METHODS OF ROLLING THE POORIS
Method 1-
- After the resting time, knead the dough again for another minute. Apply some oil on your palms, divide the dough into small equal balls, about walnut sized. Flatten each between your palms, cover all the flattened dough discs with a kitchen napkin.
- Apply a little oil on your rolling pin and work surface. Place a flattened disc, and roll it out to a diameter of about 4 inches. It should not be too thick nor too thin. Prepare a few more in the same manner, do not stack them, simply lay them next to another. Cover all the rolled out discs with a kitchen napkin.
Method 2-
- Divide the dough into 2 parts, roll out one part of dough evenly to a diameter of about 12 inches, using a cutter to make smaller discs. Repeat with the remaining half of the dough. Remember to keep the cut-out pooris covered. Gather the scraps, roll out an cut out few more discs. Use more oil if required to roll out the dough.
3.FRYING THE POORIS
Heat oil in a heavy bottomed kadai over medium heat. To test if the oil has reached the right temperature, slide a small piece of dough, it will sink initially, sizzle up in seconds and rise to the surface of the oil. This is the right temperature. If it sits at the bottom of the kadai for too long before rising, the oil is still cold.
4.Once the oil has reached the right temperature, gently slide a poori in the hot oil. It will sink, then sizzle and rise up within seconds. Press the poori gently with the back of a ladle, this will help in puffing the poori. Carefully flip and fry the other side, until golden brown. Depending on the size of your kadai, you can fry 2-3 pooris at a time.
5.Remove on a plate lined with paper towel to drain of excess oil. If fried at the right temperature, pooris do not absorb much oil. Serve hot with any accompaniment of your choice.
NOTES
1.Please exercise precaution while frying the pooris as the oil is very hot. Remember to slide the pooris in gently to avoid any oil from splashing on you.
2.For added crispness, you can add 1- 2 tbsp semolina to the wheat flour.
HOW TO MAKE POORI?
Poori Recipe | Puri Recipe | How To Make Pooris
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml.
- 2 cups whole wheat flour (atta)
- 2 tbsp oil + more oil. as required for deep frying
- Salt, to taste
- Water, as required to knead the dough
Instructions
How to make poori dough
- In a large mixing bowl, add whole wheat flour, salt. Add oil and mix well to incorporate the oil into the flour. Then add water, little at a time, and knead to make a stiff dough. Cover with a clean napkin and set aside to rest for 10-15 minutes.
Methods of rolling the pooris
Method 1
- After the resting time, knead the dough again for another minute. Apply some oil on your palms, divide the dough into small equal balls, about walnut sized. Flatten each between your palms, cover all the flattened dough discs with a kitchen napkin.
- Apply a little oil on your rolling pin and work surface. Place a flattened disc, and roll it out to a diameter of about 4 inches. It should not be too thick nor too thin. Prepare a few more in the same manner, do not stack them, simply lay them next to another. Cover all the rolled out discs with a kitchen napkin.
Method 2
- Divide the dough into 2 parts, roll out one part of dough evenly to a diameter of about 12 inches, use a cutter to make smaller discs. Repeat with the remaining half of the dough. Remember to keep the cut-out pooris covered. Gather the scraps, roll out an cut out few more discs. Use more oil if required to roll out the dough.
Frying the pooris
- Heat oil in a heavy bottomed kadai over medium heat. To test if the oil has reached the right temperature, slide a small piece of dough, it will sink initially, sizzle up in seconds and rise to the surface of the oil. This is the right temperature. If it sits at the bottom of the kadai for too long before rising, the oil is still cold.
- Once the oil has reached the right temperature, gently slide a poori in the hot oil. It will sink, then sizzle and rise up within seconds. Press the poori gently with the back of a ladle, this will help in puffing the poori. Carefully flip and fry the other side, until golden brown. Depending on the size of your kadai, you can fry 2-3 pooris at a time.
- Remove on a plate lined with paper towel to drain of excess oil. If fried at the right temperature, pooris do not absorb much oil. Serve hot with any accompaniment of your choice.
Notes
- Please exercise precaution while frying the pooris as the oil is very hot. Remember to slide the pooris in gently to avoid any oil from splashing on you.
- For added crispness, you can add 1- 2 tbsp semolina to the wheat flour.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Poori Recipe | Puri Recipe | How To Make Pooris
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml.
- 2 cups whole wheat flour (atta)
- 2 tbsp oil + more oil. as required for deep frying
- Salt, to taste
- Water, as required to knead the dough
Instructions
How to make poori dough
- In a large mixing bowl, add whole wheat flour, salt. Add oil and mix well to incorporate the oil into the flour. Then add water, little at a time, and knead to make a stiff dough. Cover with a clean napkin and set aside to rest for 10-15 minutes.
Methods of rolling the pooris
Method 1
- After the resting time, knead the dough again for another minute. Apply some oil on your palms, divide the dough into small equal balls, about walnut sized. Flatten each between your palms, cover all the flattened dough discs with a kitchen napkin.
- Apply a little oil on your rolling pin and work surface. Place a flattened disc, and roll it out to a diameter of about 4 inches. It should not be too thick nor too thin. Prepare a few more in the same manner, do not stack them, simply lay them next to another. Cover all the rolled out discs with a kitchen napkin.
Method 2
- Divide the dough into 2 parts, roll out one part of dough evenly to a diameter of about 12 inches, use a cutter to make smaller discs. Repeat with the remaining half of the dough. Remember to keep the cut-out pooris covered. Gather the scraps, roll out an cut out few more discs. Use more oil if required to roll out the dough.
Frying the pooris
- Heat oil in a heavy bottomed kadai over medium heat. To test if the oil has reached the right temperature, slide a small piece of dough, it will sink initially, sizzle up in seconds and rise to the surface of the oil. This is the right temperature. If it sits at the bottom of the kadai for too long before rising, the oil is still cold.
- Once the oil has reached the right temperature, gently slide a poori in the hot oil. It will sink, then sizzle and rise up within seconds. Press the poori gently with the back of a ladle, this will help in puffing the poori. Carefully flip and fry the other side, until golden brown. Depending on the size of your kadai, you can fry 2-3 pooris at a time.
- Remove on a plate lined with paper towel to drain of excess oil. If fried at the right temperature, pooris do not absorb much oil. Serve hot with any accompaniment of your choice.
Notes
- Please exercise precaution while frying the pooris as the oil is very hot. Remember to slide the pooris in gently to avoid any oil from splashing on you.
- For added crispness, you can add 1- 2 tbsp semolina to the wheat flour.
This homemade vegan granola is so easy to make and taste extremely delicious!! Enjoy it with some milk or yogurt and fresh fruits or simply munch on it as a snack!
We prefer hot breakfast over smoothies or cereal and the likes. We usually prefer things like Poha , sheera , idlis /dosas pancakes, French toast or eggs-sausage combo. However, I like to mix and match things lest things get repetitive and mundane. A recent addition to our breakfast rotation meals is this healthy vegan granola . We enjoy it with milk or jazz it up in the form of popular granola yogurt parfaits with fresh seasonal fruits or granola yogurt bowl. Quick, easy and satisfying!
As you know the web is bombarded with tons of granola recipes. All I needed to know was a ratio of the dry to the wet ingredients. That’s what making homemade granola is all about- just a ratio!
A ratio of 6:1 of dry: wet is what I follow from this article. That gives me the freedom to mix and match whatever I fancy.
You basically don’t need a recipe to make granola. Just remember the ratios and play around with a number of variations.
I like to make a small batch which suffices for about 2 weeks since we have it only once in a while and it gives me more options to experiment with the ingredients and flavors. Honestly, that’s my favorite part 😀
Having granola in your pantry is great for the days you don’t have time to prepare breakfast or are in a hurry to run some errands.
- WE LOVE THIS EASY HOMEMADE VEGAN GRANOLA BECAUSE-
- BASIC GRANOLA RATIO IS 6:1 (WET:DRY)
- LET’S BREAK DOWN THE 6 PARTS OF DRY INGREDIENTS IN THIS VEGAN GRANOLA RECIPE, IT CAN BE BUT NOT LIMITED TO
- STEP BY STEP INSTRUCTIONS TO MAKE VEGAN GRANOLA RECIPE
- HOW TO MAKE VEGAN GRANOLA?
- Vegan Granola Recipe | How To Make Granola
WE LOVE THIS EASY HOMEMADE VEGAN GRANOLA BECAUSE-
- It is totally customizable
- Economical
- Use of quality ingredients
- Healthier and tastier
The quintessential ingredient is rolled oats , make sure they comprise at least half of your dry ingredients.
BASIC GRANOLA RATIO IS 6:1 (WET:DRY)
LET’S BREAK DOWN THE 6 PARTS OF DRY INGREDIENTS IN THIS VEGAN GRANOLA RECIPE, IT CAN BE BUT NOT LIMITED TO
- 3 parts oats
- One part nuts
- 1 part seeds
- One part something else
Oats – Plain, rolled oats work best. Nuts – can be anything. Walnuts, pecans, Brazil nuts, cashew nuts, pistachios, macadamia nuts!! Mix and match or choose any one Seeds – pumpkin seeds, sesame seeds, sprouted quinoa, flax seeds Something else – coconut flakes, puffed grains etc
WET INGREDIENTS
Wet ingredients are what makes the granola stick and clump together. We personally do not prefer a very sweet granola. We stick to a 1:1 ratio of fat to sweetener. If you do prefer a sweeter granola, feel free to increase the sweetener.
Fat can be – melted coconut oil, butter, olive oil, grapeseed oil, sunflower seed oil, canola oil, peanut butter or any other nut butter etc
Sweetener can be – agave nectar, honey, coconut nectar, brown rice syrup, maple syrup. If you don’t have any of these, simply use a sugar solution, by melting sugar and water.
Once you mix your wet and dry ingredients, taste and boost the flavor by seasoning it with spices like cinnamon, nutmeg, cardamom, or with some vanilla extracts of any other extract, almond, orange, perhaps? Don’t forget to add a little salt too.
Dried fruits like raisins, currants, cranberries, dried apricot slices, or dried blueberries, strawberries are best added towards the end, once the granola is out of the oven. Mix it with the hot granola and let everything cool, before transferring to an airtight container.
Based on the above ratios, I made a simple batch of homemade vegan granola flavored with one of my favorite spices, cinnamon. You don’t need to stick to any specific ingredient. Feel free to make it your own 🙂
STEP BY STEP INSTRUCTIONS TO MAKE VEGAN GRANOLA RECIPE
1.Preheat the oven to 300 degrees F. Lightly grease a baking sheet or line with parchment paper.
In a large bowl, combine oats, walnuts, coconut, pumpkin seeds, salt, and cinnamon.
2.Add warmed coconut oil and maple syrup. Mix well.
3.Mix well and do a taste test, add more sweetener, or brown/white sugar if you prefer a sweeter granola.
4.Spread out on the baking sheet, bake for about 40-45 minutes, stirring every 15 minutes.
5.Remove from the oven and add the raisins and cranberries.
6.Let the granola mixture cool. It will crisp up once it has cooled completely. Transfer to an airtight container.
HOW TO MAKE VEGAN GRANOLA?
Vegan Granola Recipe | How To Make Granola
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1.5 cups rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
- 1/2 cup pumpkin seeds
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup warmed coconut oil
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 300 degrees F. Lightly grease a baking sheet or line with parchment paper. In a large bowl, combine oats, walnuts, coconut, pumpkin seeds, salt, and cinnamon.
- Add warmed coconut oil and maple syrup. Mix well.
- Mix well and do a taste test, add more sweetener, or brown/white sugar if you prefer sweeter granola.
- Spread out on the baking sheet, bake for about 40-45 minutes, stirring every 15 minutes.
- Remove from the oven and add the raisins and cranberries.
- Once it has cooled completely, the granola will crisp up. Transfer to an airtight container.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on,
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
