These puffed poori breads are the most delicious of all Indian bread. Traditionally pooris are served as a side dish with Indian curry or dhal or simply as a snack on their own or served with chutney and natural yoghurt. As there is no yeast used in the recipe, you don’t have to wait around for them to rise. Simply mix the dough, knead for a few minutes, roll into rounds and fry in ghee. You’ll have to cook a double batch though as it is very hard to stop at one, or two, or…
- 3½ cup atta flour or 2½ cups wholemeal flour
- 1 cup white flour
- ½ teaspoon salt
- 1 – 2 tablespoon butter or ghee
- approx. ¾ cup warm water
- Ghee for deep frying
Sift the flour and salt into a bowl and rub in the butter.
Slowly add the water and mix well.
Knead the dough for 5 – 8 minutes until it is smooth and firm. If it sticks to your hands use a little ghee on your hands to prevent this.
Heat ghee to a medium to high heat while you roll the bread into shape.
Coat the rolling surface with a thin layer of ghee to prevent the dough from sticking when rolling it. Do not use flour as it will burn when cooking.
Break the dough into 16 equal portions and roll them flat, about ½ – ¾ of a centimetre thick. If they are too thin they will not puff up and if they are too thick they will take too long to cook.
When the ghee begins to smoke lower the heat to medium.
Cook breads one at a time. The bread will sink before rising, it will then puff up as you hold it down under the ghee.
When the bread is crisp and puffed on one side, turn it over and cook for a few seconds, until it is golden and crispy all over. Drain on paper towel or in a colander.
Pooris can be served with a meal or as a snack with chutney or a topping of your choice.