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POORI

Tasty, Fried Indian Bread To Accompany All Kinds of Curries And Halwa

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POORI

Make your breakfast or brunch tastier with these crispy, puffy poori!

PREP: 15 MINS.

COOK: 15 MINS.

SERVINGS: 16

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STEP 1: MAKE THE POORI DOUGH

Put the ingredients in a bowl and knead to a soft dough.

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STEP 2: MAKE BALLS & FLATTEN INTO DISCS

Use a rolling pin to flatten the balls into round flat discs.

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STEP 3: DEEP FRY THE DISCS IN HOT OIL

As each disc rises, press with the back of a spoon till it puffs up. Flip and remove after a few seconds.

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TRY THIS RECIPE WITH

Punjabi Chole: a hearty vegan curry made with boiled chickpeas, onions, tomatoes and a medley of spices.

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ALSO TRY IT WITH

Potato Curry: another vegan curry made with boiled potatoes and tamarind.

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AND FINALLY WITH

Sooji Halwa: an Indian dessert made of semolina. Super-easy and very moist and delicious!

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PRO TIPS FOR FLUFFY POORI

Add water sparingly while making the dough. The dough should be stiff but not so much that you find it difficult to roll it out.

TiP # 1

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PRO TIPS FOR FLUFFY POORI

The discs shouldn't be too thick or thin. If they're either, they won't puff up.

TiP # 2

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PRO TIPS FOR FLUFFY POORI

The oil should be hot but NOT burning hot. If the oil is not hot enough, the pooris won't puff up. If it's too hot, they will burn!

TiP # 3

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