How To Make Poori Dough Recipes
POORI
You can take poori in a savory or sweet direction. Growing up, we'd eat it with chana masala or a potato curry, but I also put cinnamon sugar on it.
Provided by Maneet Chauhan
Categories side-dish
Time 40m
Yield 4 poori
Number Of Ingredients 9
Steps:
- Mix the atta, semolina, rice flour, ajwain, sugar and salt in a bowl. Mix in the ghee with a spoon until the mixture is crumbly. Add the water and knead with your hands to make a tight dough. Add a little more water, 1 teaspoon at a time, if needed. Cover the dough with a damp cloth and set aside for 15 minutes.
- Knead the dough again for a minute and then divide into 4 lemon-size balls. Using a rolling pin, roll each ball into a 4-inch disk (if the dough is sticky, rub a little bit of oil on it to prevent it from sticking).
- Fill a Dutch oven or other pot with 3 inches of oil and heat over medium heat to 350˚ F. Slip a disk of dough into the hot oil. Press down gently with a slotted spoon or a spider and fry until the poori puffs up, 30 seconds to 1 minute. Flip the poori over and fry on the other side until golden brown, another 30 seconds to 1 minute. Drain the poori on a plate lined with a kitchen towel. Repeat with the remaining dough.
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- Mix together flour, sooji and salt in a bowl and add half cup water a little at a time to make a stiff dough. If the dough is too dry and doesn’t come together, add more water a teaspoon at a time. The dough should be stiffer than roti dough, and should not be too pliable. At the same time, you shouldn't see any dried bits of dough. Once the dough has been kneaded well, add 1 1/4 teaspoon oil and knead again for a minute or two to get a smooth dough. Cover this with a cloth and set this aside for 5-10 minutes.
- Once the dough has rested, roll it into a log and divide it into small gooseberry sized balls (slightly smaller than limes). Roll each piece of dough into smooth balls and then press it slightly. Repeat this till all the balls are formed and cover and set them aside.
- Heat oil in a kadhai or deep pan for frying. To roll out the pooris, take one ball, dip it slightly in oil and roll it out into a circle to 1 mm thickness. Don't worry if you don't get the perfect circle - just make sure it's evenly rolled.
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