Poori Indian Fried Bread
Light, airy puffs of delicate bread, Poori are traditionally served with chickpea curry (Chana Masala) but are delicious with any curry, other Indian dishes or just to eat on their own! Sprinkle with powdered sugar for a sweet puff.
Poori indian fried Bread
2 cups white or whole wheat flour
2 tablespoons canola oil (or other flavorless vegetable oil)
1 1/2 teaspoons salt 1 tablespoon sugar 2 tablespoons plain yogurt 1/2 cup lukewarm water vegetable oil for frying
-In a large mixing bowl, add the measured flour, canola oil, sugar, salt, and yogurt and stir together with a wooden spoon. Add water, a little at a time as you continue mixing the dough. You should be left with a rather crumbly dough. It will feel like there's not enough water, but this is important to get that tight dough once kneaded.
-Knead the dough by hand, pressing with the heels of your hand, within the bowl for 2 - 3 minutes adding a bit of water to eventually incorporate all the scraps of dough into a smoother ball. Be careful not to add too much water, but just do so very gradually so it’s just enough to make all the dough come together. It should be the consistency of playdough when it is right. Cover the bowl with a clean cloth and let rest for 10 minutes.
-Turn the dough out onto a lightly floured surface and continue kneading for another 4 - 5 minutes until you have a smooth dough ball. Cover again and let rest another 30 minutes in a warm spot in your kitchen or in the oven if you have a bread-proofing feature.
-After 30 minutes, divide the dough into 8 pieces and roll into balls about golf-ball size, between your palms until they are smooth and with no cracks. Cover the balls with the cloth and let rest for another five minutes.
-Meantime, heat oil in a heavy bottomed skillet or pot. Pour in about 1 1/2 inches of vegetable oil. Heat over high heat for about 5 minutes or until the temperature reaches 375 degrees on a cooking thermometer. You can also test the oil by dropping in a scrap of dough. If the oil is ready the scrap will brown within 30 seconds. Then lower the heat to medium-high heat so it doesn’t burn. (You may have to increase the heat again to high if the temperature drops to low. You can check from time to time with a cooking thermometer.)
-Dust your working surface with a bit more flour and with a rolling pin, roll out each ball into a rough circle, less than a 1/4 of an inch thick. Let rolled dough discs rest for 3 - 4 minutes then lift and gently lower into the hot oil. You can roll out all the Pooris at one time, or roll out two and begin frying them, then work on rolling out another couple as the first 2 cook.
-Place 1 - 2 Pooris in the hot oil at a time, as your skillet or pot will allow as they must be able to lay flat. Let them fry for a few seconds. You will start noticing some pockets of air popping up, at which time, using a slotted spoon very gently press the pooris around the edges to ensure it puffs up completely. Sometimes when pressing them, the air pockets may burst, but don't worry. Even if not puffy, they'll still taste great and be soft. Turn over the Pooris and fry only for another 30 seconds, remove and place on paper towels to drain. There should be small touches of gold or light brown on the cooked surfaces.
-Fry up all the remaining Pooris, and serve immediately. Piping hot Pooris are the very best - the perfect thing to serve with any chicken curry, chickpea curry or veggies of your choice.
Mix ingredients for Poori dough and shape into a rough ball. Cover and let rest.
Divide dough into about 8 balls and shapes as roundly as you can then let them rest.
On a lightly floured surface, roll out each ball to about 1/4 inch thickness as you heat the frying oil.
Fry Poori on both sides then serve with warm with chickpea curry, other currys or veggies.
