Poori or puri is a deep fried bread. It is originated from the Indian sub continent. Puri is prepared with unleavened dough. Generally puri is made with wheat flour dough, some spices like carom seeds, salt added and deep fried in oil. In this recipe I am preparing aloo puri. Follow the recipe to learn how to make tasty yummy perfectly puffed aloo poori step by step with photos.
Puri generally eaten in break fast, as evening snacks or some time as a light meal. It is served with any light curry or bhaji(cooked vegetable in spices). In Maharashtra (Indian state) puri in enjoy with aam ras(mango puree). I enjoy poori most with potato curry and halwa.
Method and ingredients –
Today I am giving some twist to the simple poori and making aloo poori. For making aloo poori take all purpose flour in a mixing bowl, spice it up with carom seeds, chilli powder, turmeric powder, salt and oil. Mix all ingredient well. Add mashed potato and handful of chopped coriander leaves. Again give it a good mix. Start adding water little at a time and knead a soft and tight dough.
For rolling poori apply some oil to the rolling pin and start rolling it to a circle. Roll poori evenly and little thicker than chapati. If you are not good in rolling and looking for perfect round shape poori, you can cut poori by using any round shape lid. Gently pickup and slid into the hot oil. Fry poori perfectly from both side until turn golden brown.
Important Notes –
For poori knead stiff dough, as we do not dust flour to roll puri, if your dough will be stiff it will be easy to roll it.
Do not dust flour for rolling poori instead apply some oil on the rolling pin.
In a mixing bowl add 2 cups of sieved all purpose flour/maida.
Add spices like carom seeds, turmeric powder, red chilli powder, salt and oil.
Mix all ingredient well.
Add boiled-mashed potato and handful or coriander leaves.
Mix by using hands until crumbly dough form. Add little water at a time and knead soft and slightly tight dough.
Apply 1 tsp oil. Cover and leave it for 10 minutes.
After 10 minutes knead it again and dived in to small equal part (18-20) with measured amount of dough)
Take one portion, roll between your palm and slightly flatten it.
Place dough ball on to the rolling board, apply some oil in rolling pin and start rolling to a circle.
Evenly roll it to a round shape. Roll puri moderately thin, slightly thicker than chapati.
If you are first rolling all poori, cover them with kitchen towel so they don’t dry up.
Heat oil in a deep pan or kadhai.
Fry poori in hot oil. To check its temperature, drop small piece of dough in to the hot oil, if it is come on the surface immediately, oil is ready for frying.
Slid puri into the hot oil, add one at a time.
Slightly press poori, it will puff up. Flip and fry from other side.
When it turn golden brown from both sides, shake off excess oil and take out on the kitchen towel to soak excess oil.
