Poori puffed flat breads are so delicious!
Over the next few weeks I will be introducing some great recipes from a fantastic chef from Houston Texas. I was contacted recently by Chef Kiran Verma who owns and runs Kiran’s – a very popular and very nice Indian restaurant.
She was nice enough to send me some of her recipes which I have been testing over the past few weeks. This poori (often spelt puri) recipe is one of the first I tried. It was fantastic.
You may have seen my simple poori recipe which I published on this site. In Kirans version she adds a few more ingredients which really work well.
You will need a flat round spatula with tiny holes for frying pooris.
I found the following video on YouTube which shows pooris being fried. It’s only 51 seconds long and you might like to watch it before frying your own pooris.
International & UK Orders
1 ½ cups (375ml) unbleached white flour
1 cup (250ml) whole wheat flour
1 teaspoon of salt
1 teaspoon of black pepper
2 teaspoons of dry fenugreek leaves
1 teaspoon of ajwain
4 tablespoons vegetable oil plus more for deep frying
½ to ¾ cup of warm water
Mix all the ingredients except water and work them by hand or in a dough maker. Then slowly add water to make firm dough.
Knead for 10 minutes. The more the dough is kneaded the lighter the bread will be.
Shape the dough into balls and the roll out into 4 to 5 inch circles.
If you like this poori recipe – and I know you will – please let Chef Kiran know by sharing it using the share buttons below. Thanks.
Cover with plastic wrap and let the dough circles rest for at least ½ hour.
Since these airy puffs are perishable, wait to cook until just before you are ready to serve the meal.
When ready to fry, cover the bottom of a wok or heavy skillet with about 5 inches of oil and heat it to 200c (400 F). At this temperature a faint haze will rise from the surface.
Drop in one poori at a time and immediately begin spooning hot oil over it to make it puff.
When the poori begins to puff, pat it very gently with the bottom of a spoon for about three seconds. This will increase the puffing.
When the poori stops sizzling and the underside is lightly brown ( a few seconds to half a minute) flip it and set it on a paper towel to drain.
The pooris will stay puffed for only about 5 minutes, so they must be served at once.
If you do not care about serving them in their puffed state, Pooris can be kept for half an hour by wrapping them in a paper towel and then aluminum foil. They can even reheated in oven at 300 F for 10 minutes.