Poori Indian Food Recipes

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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



Poori image

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.

1 cup atta (Indian whole-wheat flour)
1 teaspoon semolina flour
1 teaspoon rice flour
1/2 teaspoon ajwain (carom seeds)
1/2 teaspoon sugar
1/8 teaspoon salt
1 tablespoon ghee
1/4 cup water, plus more if needed
Vegetable oil, for deep-frying and for the dough

INDIAN CHAPATI AND POORI

This Indian bread is usually made with a special chapati flour. According to one source, it is impossible to make a good chapati with whole wheat flour; however other authentic Indian and Southeast Asian cooks acknowledge the use of it. The original chapati, an unleavened bread, is baked like a tortilla on a hot, ungreased griddle. If you press lightly around the edges of the chapati as it cooks you will encourage bubbles to form and make the chapati light. As they cook, wrap them in a clean tea towel until all are ready. Chapati are served immediately with butter or a vegetable dish. They may be stuffed with a dry curry, then rolled up if you make large, flat breads. If you roll them out to only 3 1/2 inches, the thickness stays at about 1/8 inch and, placed on a hot griddle, they puff up to make balloonlike breads which can be stuffed.

Provided by Olha7397

Categories     Breads

Time 24m

Yield 8 serving(s)

Number Of Ingredients 6



Indian Chapati and Poori image

Steps:

  • Combine whole wheat flour, all purpose flour, and salt in a large bowl. Stir in butter and warm water to make a smooth dough. Turn out onto lightly floured surface and knead 3 or 4 times, until smooth ball forms. Cover dough with towel and let rest for 1 hour. Dust with flour, stack, and cover with towel or plastic wrap.
  • Heat electric griddle to 450°F (or heat griddle or skillet over high heat until drop of water bounces off surface).
  • Cook chapatis, 1 at a time, until flecked with brown spots, about 2 minutes on each side. Brush with melted butter and stack as you remove them from the griddle. Wrap to keep warm and pliable. Serve immediately. Or, wrap and freeze.
  • POORI: Heat 1 inch of vegetable oil in large skillet to 375°F fry chapati dough rounds one at a time until puffed, bubbly, and brown, about 2 minutes for each side. Serve immediately.
  • Great Whole Grain Breads B Ojakangas.

Nutrition Facts : Calories 231.9, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 374.3, Carbohydrate 27.7, Fiber 3.9, Sugar 0.1, Protein 5

2 cups whole wheat flour
1/2 cup unbleached all-purpose flour
1 teaspoon salt
1/2 cup butter, melted
6 tablespoons warm water
additional melted butter

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